I recently prepared my Beet Salad With Feta and I couldn’t be more thrilled. The roasted beets, lightly tossed in olive oil, combine beautifully with toasted pecans and crumbled feta on a bed of fresh greens. Dried cranberries add a delightful burst of sweetness while a balsamic vinaigrette ties everything together.

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I recently came across a twist on a classic roasted beet salad that really surprised me. Roasted beets, roughly chopped toasted pecans, crumbled feta, and dried cranberries all come together atop mixed greens (or kale, if you prefer, just massage it a bit first) to create a dish that’s both vibrant and satisfying.

I start by peeling and chopping 4 medium beets, tossing them in 2 tbsp olive oil with salt and pepper, and then roasting till they’re tender and slightly caramelized. Then, I mix the beets with 4 cups of your choice greens, and add the 1/2 cup of toasted pecans, 1/2 cup of crumbled feta, and 1/3 cup of dried cranberries.

The balsamic vinaigrette I whip up using 2 tbsp of balsamic vinegar, 1 tbsp honey, 1/4 cup olive oil and a pinch of salt and pepper ties everything together in a dish that reminds me of some of my favorite beet and feta salad variations. Enjoy!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how the flavors mix together. The sweet cranberries and tangy feta really balance out the earthy, roasted beets. Second, the textures are amazing; I get a satisfying crunch from the toasted pecans, but then the greens and tender beets keep it soft and fresh. Lastly, it feels like a nutritious yet super tasty meal that’s perfect for the cooler months.

This salad is a really awesome mix of roasted beets, pecans, feta, cranberries and a balsamic vinaigrette tossed over greens or kale. Its a fab side dish for fall and winter and honestly, its just one of those recipes that makes me feel good every time i make it.

Ingredients

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Beets: They are a good source of fiber, vitamins, and antioxidants, offering earthy taste.
Olive oil: It is rich in healthy fats that help improve heart health and flavor.
Pecans: These nuts provide protein, fiber, and essential fats while adding a crunchy texture.
Feta cheese: Offers a creamy salty taste along with a good bit of protein and calcium.
Dried cranberries: They add a sweet and chewy contrast full of antioxidants and fiber.
Mixed greens: They boost the salad with vitamins, minerals, and a fresh crunchy texture.
Salt and pepper: They season the ingredients, intensifying each natural flavor without overpowering.
Balsamic vinaigrette: Blends tangy vinegar with honey and olive oil to brighten and balance flavors.

Ingredient Quantities

4 medium beets, peeled and cut into chunks

2 tbsp olive oil for roasting the beets

Salt and pepper to taste

4 cups mixed greens or kale (if using kale, massage it a bit)

1/2 cup toasted pecans, roughly chopped

1/2 cup crumbled feta cheese

1/3 cup dried cranberries

For the balsamic vinaigrette: 2 tbsp balsamic vinegar, 1 tbsp honey, 1/4 cup olive oil, and a pinch of salt and pepper

How to Make this

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1. Preheat your oven to 400°F. While it heats up, peel and cut the beets into chunks.

2. Toss the beets with 2 tbsp of olive oil and season them with salt and pepper. Lay them in a single layer on a baking tray.

3. Roast the beets for about 35-40 minutes until they’re tender and starting to caramelize. Give them a stir halfway through so they cook evenly.

4. As the beets are roasting, prepare the balsamic vinaigrette by whisking together 2 tbsp balsamic vinegar, 1 tbsp honey, 1/4 cup olive oil, and a small pinch of salt and pepper.

5. In a large salad bowl, add 4 cups of mixed greens or kale. If you’re using kale, massage it a bit with your hands so it becomes tender.

6. Once the beets are done, let them cool for a few minutes and then add them to the greens along with 1/2 cup toasted, roughly chopped pecans.

7. Sprinkle over 1/2 cup crumbled feta cheese and 1/3 cup dried cranberries.

8. Drizzle the balsamic vinaigrette over the salad and toss gently to make sure everything is evenly coated. Enjoy your salad as a delightful side dish!

Equipment Needed

1. Oven – for preheating to 400°F and roasting your beets
2. Sharp knife – to peel and chop the beets into chunks
3. Cutting board – to safely cut the beets
4. Baking tray – to lay out the beets in a single layer
5. Large bowl – to toss the beets in olive oil, salt and pepper
6. Whisk – to mix the balsamic vinaigrette ingredients
7. Measuring spoons and cups – to accurately measure oil, vinegar, honey and other ingredients
8. Salad bowl – to combine the roasted beets with greens, pecans, feta, and cranberries

FAQ

How do I know when the beets are roasted enough?

They should be tender when pierced with a fork. Usually roast at 400°F for about 35-45 minutes but its best to start checking at 35.

Can i use any other greens instead of mixed greens or kale?

Yes you can use spinach or arugula if you prefer. Just make sure they are fresh so they dont get soggy.

Do i need to peel the beets?

Peeling is recommended to get rid of the earthy taste and to make sure the chunks roast evenly.

How can I toast pecans at home?

Spread the pecans in a single layer on a baking sheet and toast them in the oven at 350°F for about 8-10 minutes. Keep a close watch so they dont burn.

How long can i store leftovers?

Leftovers can be kept in an airtight container in the fridge for up to 3 days. The salad might lose some crunch so its best enjoyed fresh.

Can i adjust the balsamic vinaigrette to suit my taste?

Definitely. If you like it sweeter, add a bit more honey or if you want it tangier, increase the balsamic vinegar a bit.

Roasted Beet Salad With Pecans And Feta Recipe Substitutions and Variations

If you dont have olive oil for roasting the beets, you can use avocado oil instead
If mixed greens or kale is hard to come by, spinach or arugula works just fine
Instead of toasted pecans, walnuts are a nice crunchy substitute
If you cant find crumbled feta, goat cheese can be a good alternative
For dried cranberries, raisins can be used in its place

Pro Tips

1. When roasting the beets, try cutting em into pieces that are about the same size so they cook evenly, and don’t overcrowd the pan or they might steam instead of roast.
2. If youre using kale, spend an extra couple minutes massaging it really well so it gets softer and all that bitter crunch gets mellowed out a bit.
3. For the vinaigrette, give it a good shake up in a jar or whisk it vigorously and maybe add a tiny dollop of Dijon mustard if you have any, it really helps the oil and vinegar come together.
4. Toasting the pecans in a dry pan just before adding them to the salad can give em an extra crunch and nuttiness, but keep an eye on them cause they can burn quick.

Roasted Beet Salad With Pecans And Feta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I recently prepared my Beet Salad With Feta and I couldn't be more thrilled. The roasted beets, lightly tossed in olive oil, combine beautifully with toasted pecans and crumbled feta on a bed of fresh greens. Dried cranberries add a delightful burst of sweetness while a balsamic vinaigrette ties everything together.

Servings

servings

Calories

440

kcal

Equipment: 1. Oven – for preheating to 400°F and roasting your beets
2. Sharp knife – to peel and chop the beets into chunks
3. Cutting board – to safely cut the beets
4. Baking tray – to lay out the beets in a single layer
5. Large bowl – to toss the beets in olive oil, salt and pepper
6. Whisk – to mix the balsamic vinaigrette ingredients
7. Measuring spoons and cups – to accurately measure oil, vinegar, honey and other ingredients
8. Salad bowl – to combine the roasted beets with greens, pecans, feta, and cranberries

Ingredients

4 medium beets, peeled and cut into chunks
2 tbsp olive oil for roasting the beets
Salt and pepper to taste
4 cups mixed greens or kale (if using kale, massage it a bit)
1/2 cup toasted pecans, roughly chopped
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
For the balsamic vinaigrette: 2 tbsp balsamic vinegar, 1 tbsp honey, 1/4 cup olive oil, and a pinch of salt and pepper

Directions

Preheat your oven to 400°F. While it heats up, peel and cut the beets into chunks.
Toss the beets with 2 tbsp of olive oil and season them with salt and pepper. Lay them in a single layer on a baking tray.
Roast the beets for about 35-40 minutes until they’re tender and starting to caramelize. Give them a stir halfway through so they cook evenly.
As the beets are roasting, prepare the balsamic vinaigrette by whisking together 2 tbsp balsamic vinegar, 1 tbsp honey, 1/4 cup olive oil, and a small pinch of salt and pepper.
In a large salad bowl, add 4 cups of mixed greens or kale. If you’re using kale, massage it a bit with your hands so it becomes tender.
Once the beets are done, let them cool for a few minutes and then add them to the greens along with 1/2 cup toasted, roughly chopped pecans.
Sprinkle over 1/2 cup crumbled feta cheese and 1/3 cup dried cranberries.
Drizzle the balsamic vinaigrette over the salad and toss gently to make sure everything is evenly coated. Enjoy your salad as a delightful side dish!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.