Name: Beet Salad with Feta
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 Servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Preheat oven to 425 degrees. Wrap beets in foil and place on a rimmed baking sheet. Roast for 45-60 minutes, or until tender.

Let beets cool briefly. Rub with a paper towel to remove skins. Cut into 3/4 inch wedges.

Mix all other ingredients together in a large bowl.

Add warm beet wedges and toss to coat.

Let stand for at least 15 minutes before serving.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Roast Beets Unpeeled for Maximum Sweetness 🔥
Keep the skin on while roasting beets at 400°F for 45-60 minutes to lock in natural sugars and prevent moisture loss, then slip off the skin easily once cooled.
Infuse Ginger into the Vinaigrette 🫖
Grate fresh ginger directly into warm white balsamic vinegar and let it steep for 5 minutes before whisking with olive oil to extract maximum flavor and create a more cohesive dressing.
Crumble Feta Just Before Serving ✨
Add feta cheese in the final moments before plating to prevent it from absorbing excess vinegar and becoming soggy while maintaining its creamy texture and distinct flavor.
Cut Beets into Uniform Wedges for Even Cooking 🔪
Slice roasted beets into similar-sized pieces (about 1-inch wedges) to ensure consistent flavor absorption of the vinaigrette and create better visual presentation on the plate.
Balance Acidity with Quality Oil Ratio 🫒
Use a 3:1 ratio of olive oil to white balsamic vinegar to prevent the dressing from becoming too acidic, which can overpower the delicate beet sweetness and feta's creamy notes.