Greek Beet Salad Recipe
Ingredients
- For the Salad:
- 4 medium beets roasted or boiled, peeled and diced
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced red onion
- 1/4 cup Kalamata olives pitted and halved
- 2 tbsp fresh parsley chopped (or dill/mint)
- Optional: 2 tbsp toasted walnuts or pine nuts
- For the Dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp honey or Dijon mustard optional
- Salt and pepper to taste
Equipment
- Baking sheet or roasting pan (if roasting beets)
- Medium saucepan (if boiling beets)
- Large mixing bowl
- Chef’s knife
- Cutting board
- Small bowl (for dressing)
- Whisk or fork for mixing dressing
- Salad serving bowl
Method
- Cook the Beets: Wash beets thoroughly. Roast at 400°F (200°C) for 35–45 minutes or boil until tender. Let them cool, peel, and dice.
- Prepare the Salad Base: In a large mixing bowl, combine diced beets, crumbled feta, sliced red onions, and olives. Add fresh parsley. Toss gently to mix evenly.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and pepper until well combined.
- Combine: Drizzle the dressing over the salad and toss gently to coat all ingredients. Taste and adjust seasoning if necessary.
- Serve: Transfer to a serving bowl and garnish with nuts or additional herbs if desired. Serve immediately or chill for later.
Notes
- Roasting vs. Boiling Beets: Roasting brings out a deeper sweetness; boiling is faster.
- Make Ahead: Salad can be made a few hours in advance. Keep dressing separate until ready to serve for maximum freshness.
- Variations: Add cucumber, arugula, or citrus segments for a refreshing twist. Use goat cheese instead of feta for a creamier texture.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
