Roasted Beetroot and Feta Salad (Dairy Free)

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Roasted beetroot and feta salad is a vibrant salad with fresh herbs, crunchy nuts, and a delicious honey ginger vinaigrette. This easy recipe is dairy free and gluten free with a nut free option.

Looking for more side salad recipes? Try my crispy rice salad, bell pepper cucumber salad, or healthy broccoli salad (no mayo).

What You’ll Love About This Recipe

Simple – This simple beetroot salad makes a great side dish or light lunch (if you add a protein) and is made with a handful of high-quality, simple ingredients.
Flavorful – A delicious beet dish with the perfect balance of flavors from the salty feta to the earthy beets, the freshness of the herbs, and a little sweetness from the salad dressing.
Customizable – This roasted beet salad is very customizable from the type of dressing you use, to the type of fresh herbs, and more. See the ‘Make It Your Way’ section below.

Ingredients

Here’s what you’ll need to make this beet salad recipe:

Fresh beets – the star of the show in this salad. You can use red beets, golden beets, or another variety.
Creamy feta cheese – for dairy free feta, I love the Follow Your Heart brand, but you can use any brand of vegan feta cheese alternatives you like.
Pistachios
Fresh basil leaves
Honey ginger dressing

How to Make Beetroot Feta Salad: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

1. Preheat the oven to 400ºF/200ºC.

2. Remove the beet greens if your beets have them, then rinse the beets under cold running water to remove excess dirt. Cover each beet individually with foil and place on a baking sheet.

3. Roast beets for 45 minutes to 1 hour or until a knife goes in easily. Carefully open the foil packets to allow the steam to escape. Let the beets cool enough so you can handle them comfortably.

4. Rub the skin off by running the beets under warm water. Alternatively, you can rub them off with a paper towel or use a pairing knife. Then cut the beets into bite-sized chunks.

5. Add the beets to a shallow large bowl or serving platter with the crumbled feta, chopped pistachios, and torn basil leaves. Toss with the dressing to taste and serve immediately.

Helpful Tips

Roasting the beets (instead of boiling them) is my preferred method as it brings out their natural sweetness and minimizes the earthy flavor of the beets.
The cooking time may vary depending on the size of your beets.

Quick Tip: Mix the beets with the olive oil, salt, and pepper directly on the baking sheet instead of in a bowl for minimal dishes.

Storage

Store the beetroot & feta salad in an airtight container in the fridge for up to 3 days.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this feta beetroot salad recipe using what you already have? Here are some ideas…

No pistachios? – use toasted walnuts, cashews, almonds, or pumpkin seeds.
No fresh basil? – you can also use fresh dill, fresh mint, or whatever your favorite herb is.
Add-ins – baby spinach, massaged kale, arugula, thinly sliced red onions, etc.
Switch up the dressing – other dressings that would be delicious: basil balsamic vinaigrette dressing, creamy lemon miso dressing, or simple shallot vinaigrette.

Frequently Asked Questions

Can I use canned beets instead of fresh beets for this feta beet salad?

For a quick preparation, you can use either precooked beets (I like the Love Beets brand) or canned beets.

For the amount you need for this recipe though, it’s more cost-effective to use fresh beets, which you can ingredient prep by cooking ahead if you’re short on time.

How do I get rid of purple hands from the beets?

Fresh lemon juice is a great way to remove beet stains. Cut a lemon in half and run the cut side down over the stains, then wash and dry your hands as normal.

Can I roast beets without foil?

Yes, but this method doesn’t work with whole beets. First, peel the skin and cut the beets into roughly 1 to 1.5-inch cubes. Toss the beets with a bit of olive oil, a few pinches of kosher salt, and a couple cracks of freshly ground black pepper. Spread the beets into an even layer, then bake for 40-50 minutes or until fork tender.

More Side Salads

I hope you love this Beetroot and Feta Salad! If you make it, be sure to leave a comment & a star rating so I know how you liked it!