Best Roasted Beet Salad with Feta and Fresh Dill
The best Roasted Beet Salad with Feta and Fresh Dill is here! After making this many times, I’ve discovered the trick to perfectly tender beets every time. This fresh, summery salad is crispy, tangy, and so much better than store-bought. Keep reading for my tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Refreshing Sparkling Fruit Punch for Summer Parties and Easy High Protein Beef and Broccoli Rice Bowls for Meal Prep.
Why This Best Roasted Beet Salad with Feta and Fresh Dill Is Pure Comfort
- Sweet and tangy flavors
- Easy to make ahead
- Perfect for summer cookouts
- Better 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
- olive oil
- lemon juice
- honey
- salt
- pepper
- Optional: walnuts
- Optional: goat cheese
📝 Ingredient Notes
- beets: Any color beets work, but red beets stain hands and cutting boards.
- feta cheese: Crumble feta by hand for uneven, rustic pieces.
🛒 Tools & Equipment I Recommend
- KitchenAid Food Processor — Quickly shreds beets and cheese. → See on Amazon
- Lodge Cast Iron Skillet — Evenly roasts beets with minimal oil. → See on Amazon
How to Make Best Roasted Beet Salad with Feta and Fresh Dill
- Roast Beets: Toss beets in olive oil, salt, and pepper. Roast at 400°F (200°C) for 45-60 minutes or until tender.
- Prepare Dressing: Whisk together lemon juice, honey, olive oil, salt, and pepper.
- Assemble Salad: Toss roasted beets, crumbled feta, fresh dill, and dressing. Top with walnuts and goat cheese if desired.
Cook's Tips for Perfect Best Roasted Beet Salad with Feta and Fresh Dill
- Common mistake and fix: Overcooking beets makes them mushy. Check for tenderness at 45 minutes and adjust cooking time as needed.
- Tip: For easier peeling, slip off beet skins while still warm.
- Tip: Make ahead and store dressing separately to keep greens crisp.
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 for up to 5 days. Make-ahead tip: Prepare beets and dressing up to 2 days ahead. Combine just before serving.
Freezing Best Roasted Beet Salad with Feta and Fresh Dill
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Reheat beets in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Microwave beets in a covered dish with a little water for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegan version, omit feta and use nutritional yeast in the dressing.
- Best substitution: Substitute goat cheese for feta if preferred.
- Make-ahead: Prepare beets and dressing up to 2 days ahead. Combine just before serving.
- Scaling: Easily double or triple this recipe for a crowd.
- Troubleshooting: If beets are tough, check if you've pierced them with a fork before roasting.
Want to level up this recipe?
OXO Good Grips 3-Piece Stainless Steel Steamer Set — Steams beets gently, preserving their color and nutrients. → Check price on Amazon
Best Roasted Beet Salad with Feta and Fresh Dill
Ingredients
Main Ingredients
- beets
- feta cheese
- fresh dill
Seasonings
- olive oil
- lemon juice
- honey
- salt
- pepper
Optional Toppings
- walnuts
- goat cheese
Instructions
- Roast Beets: Toss beets in olive oil, salt, and pepper. Roast at 400°F (200°C) for 45-60 minutes or until tender.
- Prepare Dressing: Whisk together lemon juice, honey, olive oil, salt, and pepper.
- Assemble Salad: Toss roasted beets, crumbled feta, fresh dill, and dressing. Top with walnuts and goat cheese if desired.
Notes
- Chef tip: For a vegan version, omit feta and use nutritional yeast in the dressing.
- Best substitution: Substitute goat cheese for feta if preferred.
- Make-ahead: Prepare beets and dressing up to 2 days ahead. Combine just before serving.
- Scaling: Easily double or triple this recipe for a crowd.
- Troubleshooting: If beets are tough, check if you've pierced them with a fork before roasting.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Reheat beets in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Microwave beets in a covered dish with a little water for 1-2 minutes.
- Make ahead: Prepare beets and dressing up to 2 days ahead. Combine just before serving.
Nutrition Per Serving
- Calories: 270
- Protein: 8g
- Fat: 17g
- Carbs: 26g
- Fiber: 5g
- Sugar: 12g
- Sodium: 600mg
- Cholesterol: 45mg
- Sat. Fat: 8g
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, prepare beets and dressing up to 2 days ahead. Combine just before serving.
Check if you've pierced beets with a fork before roasting. If not, they may be undercooked.
Yes, drain and rinse canned beets, then proceed with the recipe. They may not be as flavorful as fresh beets.
Yes, this recipe is naturally gluten-free.
Store leftovers in an airtight container in the fridge for up to 5 days. Keep dressing separate to maintain crispness.
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!
