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Roasted Beet Salad with Citrus and Feta

A colorful and vibrant salad featuring roasted beets, juicy citrus fruits, and creamy feta, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 medium medium beets Look for firm, smooth-skinned beets without blemishes.
  • 2 tablespoons olive oil Extra virgin olive oil is preferred.
  • 1/4 teaspoon salt Sea salt enhances flavor.
  • 1/4 teaspoon black pepper Freshly ground offers superior flavor.
  • 1 large orange Navel oranges work well.
  • 1 large grapefruit Ruby red grapefruit adds sweetness.
  • 1/4 cup red onion Thinly sliced for mild kick.
  • 1 tablespoon red wine vinegar Adds a zesty touch.
  • 100 grams feta cheese Choose block feta for easy crumbling.
  • 2 tablespoons parsley Fresh parsley brightens the dish.

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prepare the Beets: Trim off the tops and roots, then scrub the beets under running water. Drizzle with 1 tablespoon of olive oil.
  3. Wrap and Roast: Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45–60 minutes, or until a fork easily pierces them.
  4. Cool and Peel: Allow the beets to cool slightly before peeling off their skins.
  5. Prepare Citrus: Peel the orange and grapefruit, slicing away the bitter pith. Separate the segments.
  6. Make the Vinaigrette: In a small bowl, whisk together the remaining tablespoon of olive oil, red wine vinegar, salt, and black pepper.
Assembly
  1. Combine Ingredients: In a large bowl, gently toss the beet wedges and citrus segments with the vinaigrette.
  2. Arranging the Salad: On a beautiful platter, arrange the salad and sprinkle with thinly sliced red onion, crumbled feta, and chopped parsley.
  3. Serve: Enjoy immediately or let it chill briefly in the fridge.

Notes

To avoid stains while peeling beets, wear kitchen gloves. Store leftovers in an airtight container in the fridge for up to 3 days.