Best Roasted Beet Salad with Feta and Fresh Dill
The best roasted beet salad with feta and fresh dill is a hearty, flavorful side dish that’s better than takeout. After making this many times, I’ve discovered the trick to perfect beets every time. The crispy edges and fresh dill make this salad irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Shawarma Recipe and Cheddar Jalapeño Burgers Recipe.
Why This Best Roasted Beet Salad with Feta and Fresh Dill Is Pure Comfort
- Crispy roasted beets with caramelized edges
- Tangy feta cheese for a perfect balance of flavors
- Fresh dill adds a bright, herbaceous note
- Easy to make and healthier than takeout
What You'll Need for Best Roasted Beet Salad with Feta and Fresh Dill
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- beets
- feta cheese
- fresh dill
- red onion
- olive oil
- salt
- black pepper
- red wine vinegar
- honey
- Optional: pine nuts
- Optional: goat cheese
📝 Ingredient Notes
- beets: Choose beets of similar size for even cooking.
🛒 Tools & Equipment I Recommend
- KitchenAid Food Chopper — Saves time and effort in chopping beets and onions. → See on Amazon
- OXO Good Grips Vegetable Peeler — Makes peeling beets quick and easy. → See on Amazon
How to Make Best Roasted Beet Salad with Feta and Fresh Dill
- Prepare beets: Preheat oven to 400°F (200°C). Peel and cut beets into 1-inch cubes. Toss with 2 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes or until tender.
- Prepare dressing: Whisk together 2 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp honey, salt, and pepper.
- Assemble salad: In a large bowl, combine roasted beets, thinly sliced red onion, crumbled feta, and chopped fresh dill. Pour dressing over salad and toss to combine.
Cook's Tips for Perfect Best Roasted Beet Salad with Feta and Fresh Dill
- Common mistake and fix: Avoid overcooking beets. They should be tender but still hold their shape. If they're mushy, reduce roasting time.
- Substitution tip: For a nut-free version, omit pine nuts and add more feta or goat cheese.
- Make-ahead tip: Roast beets up to 2 days ahead. Store in the fridge and assemble salad just before serving.
Storing & Reheating Best Roasted Beet Salad with Feta and Fresh Dill
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Beets can be roasted up to 2 days ahead.
Freezing Best Roasted Beet Salad with Feta and Fresh Dill
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Not recommended for reheating.
Recipe Notes
- Chef tip: For a more elegant presentation, arrange salad on a platter and garnish with fresh dill sprigs and edible flowers.
- Best substitution: Substitute goat cheese for feta for a milder flavor.
- Make-ahead: Roast beets up to 2 days ahead. Assemble salad just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If beets are tough, increase roasting time by 5-10 minutes.
Want to level up this recipe?
All-Clad Stainless Steel Roasting Pan — Even heat distribution ensures perfect roasted beets every time. → Check price on Amazon
Best Roasted Beet Salad with Feta and Fresh Dill
Ingredients
Main Ingredients
- beets
- feta cheese
- fresh dill
- red onion
- olive oil
Seasonings
- salt
- black pepper
- red wine vinegar
- honey
Optional Toppings
- pine nuts
- goat cheese
Instructions
- Prepare beets: Preheat oven to 400°F (200°C). Peel and cut beets into 1-inch cubes. Toss with 2 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes or until tender.
- Prepare dressing: Whisk together 2 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp honey, salt, and pepper.
- Assemble salad: In a large bowl, combine roasted beets, thinly sliced red onion, crumbled feta, and chopped fresh dill. Pour dressing over salad and toss to combine.
Notes
- Chef tip: For a more elegant presentation, arrange salad on a platter and garnish with fresh dill sprigs and edible flowers.
- Best substitution: Substitute goat cheese for feta for a milder flavor.
- Make-ahead: Roast beets up to 2 days ahead. Assemble salad just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If beets are tough, increase roasting time by 5-10 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Not recommended for reheating.
- Make ahead: Beets can be roasted up to 2 days ahead.
Nutrition Per Serving
- Calories: 270
- Protein: 8g
- Fat: 18g
- Carbs: 25g
- Fiber: 4g
- Sugar: 12g
- Sodium: 600mg
- Cholesterol: 25mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Roasted Beet Salad with Feta and Fresh Dill FAQs
Yes, roast beets up to 2 days ahead. Assemble salad just before serving.
Beets may be tough if they're not cooked long enough. Increase roasting time by 5-10 minutes.
While you can, roasting fresh beets brings out their natural sweetness and improves texture.
Yes, this recipe is naturally gluten-free.
This salad pairs well with grilled meats, fish, or as a side for Easy Chicken Shawarma or Cheddar Jalapeño Burgers.
A Warm Final Note
I can’t wait for you to try Best Roasted Beet Salad with Feta and Fresh Dill and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
