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Vibrant, simplistic beetroot and feta salad with a fresh citrus dressing. This salad is beautiful, nutritious and a perfect dish to any meal.
Table of contents
Why Make This Beetroot And Feta Salad
This salad is full of wonderful textures, it’s flavorful, bright and full of nutritious ingredients. You can whip this salad up quickly and very easily. The dressing is bright and bursting with fresh lemon. The fresh herbs really take everything over the top and elevate the dish. With creamy feta in every bite, you will have a new favorite dish to share.
Ingredients Needed
Beets. You can use already prepared beets, but I highly recommend fresh raw beets that you cook yourself. Don’t be intimidated! They take longer but are easy to make and they make a huge different in flavor and color (trust me I have tried both and you can see the difference in the photos!!)
Lentils. You can use canned lentils or fresh lentils. I typically use canned for this recipe.
Feta. Fresh feta adds a salty creaminess to the salad.
Fresh Herbs. Mint and Basil, the two together pair greatly.
Red Onions. These add aromatics, flavors and a little peppery taste.
Lemon Vinaigrette
Fresh Lemons. Fresh lemons are a must! They give a great citrus flavor for the beets.
Honey. This add a little sweetness and brings everything together.
Olive Oil. Neutral in flavor, this is the base of the dressing.
Seasoning. Salt and pepper!
Garlic. Fresh finely minced garlic clove for extra flavor.
Mint Or basil. Extra chopped mint for the dressing (mainly because it looks good with it).
Recipe Variations
Lentils. Use canned for a quicker recipe, but fresh made lentils will work as well. You can also use chickpeas in place of the lentils.
Mint. You can skip the mint and use only basil or basil and parsley in place.
Feta. You can also use goat cheese or vegan feta.
Steps To Make This Recipe
Step One. Start with cooking the fresh beets. Boil them for about 45 minutes or until they are tender enough to pierce with a fork. After they are cooked, the skins will peel right off. Cube them into bite sized pieces. Add the beets to a large bowl.
Step Two. Cook the lentils if raw, otherwise empty the can and rinse the lentils. Slice the onions, chop the mint and basil, add them all to the bowl with the beets.
Step Three. In a small bowl or jar, add lemon juice, seasoning, honey, garlic, oil and shake or whisk well. Pour the dressing over the beet mix, toss everything together well, add the feta last and gently mix that in to avoid the feta from ruining the color of the beets.
Step Four. Serve and enjoy! This salad will keep for up to 4 days in the fridge, so it’s great for meal prep.
Recipe FAQ’s
Yes, you can use already prepared beets, but I do suggest raw beets and cooking them fresh for a much more vibrant color and better flavor.
Beets are high in folate which is great for heart and blood health.
Yes, this salad is a great salad for meal prep! It holds up well for up to 4 days in the refrigerator.
Recipe Pairings
This recipe can be eaten as a light lunch, you can also serve it with chicken. Beetroot and feta salad would be a great side dish to my Crispy Chicken Burgers.
Other Side Dish Recipes You Will Love
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Beetroot and Feta Salad
Equipment
- sharp knife
- 4 qt pot for boiling
Ingredients
- 4 large beets about 4 cups
- ¾ cup feta
- ¼ cup red onion, sliced
- 3 Tbsp mint, chopped
- 2 Tbsp basil, chopped
- 1 cup cooked lentils
Lemon Vinaigrette
- ¼ cup lemon
- 3 Tbsp olive oil
- 1 tsp honey
- 2 garlic clove, finely minced
- ½ tsp black pepper
- ¼ tsp sea salt
- 1 tsp mint, chopped
Instructions
- Start with cooking the fresh beets. Boil them for about 45 minutes or until they are tender enough to pierce with a fork. After they are cooked, the skins will peel right off. Cube them into bite sized pieces. Add the beets to a large bowl.
- Cook the lentils if raw, otherwise empty the can and rinse the lentils. Slice the onions, chop the mint and basil, add them all to the bowl with the beets.
- In a small bowl or jar, add lemon juice, seasoning, honey, garlic, oil and shake or whisk well. Pour the dressing over the beet mix, toss everything together well, add the feta last and gently mix that in to avoid the feta from ruining the color of the beets.
- Serve and enjoy! This salad will keep for up to 4 days in the fridge, so it's great for meal prep.
Really great recipe. Made it for a barbecue and everyone was raving about it. Thank you Bailey !
This salad can be a meal all by itself. The beets and lentils are very satisfying. The fresh herbs and feta are so flavorful and the lemon vinaigrette adds nice brightness. I’m glad I made this salad and I will be making it often. Thank you!
I am so glad you enjoyed this one! It’s a refreshing favorite of mine. Happy cooking!
YUM. This was great.
I tried this with chickpeas and it was yummy! Gonna try it with canned lentils. There are few variations of lentils. Wondering if canned green lentils work.
Hi Faye!
Yes canned will work, it just might be a little softer in texture.
Does it matter if the lentils are green or brown or yellow? There are a few variations of lentils. Thanks
Excellent combination, we loved it.
Awe I really appreciate that! Thanks for letting me know.
Another winner! Made it tonight with roasted chicken. It was beautiful and fresh.
Hi! I am so happy to hear this. Glad you enjoyed it. Happy Cooking!
Great recipe, everyone in the family really enjoyed it!