Crispy Roasted Beet Salad with Feta and Fresh Dill
Roasted Beet Salad with Feta and Fresh Dill is a crisp, fresh, and easy summer salad. After making this many times, I discovered the trick to perfectly crispy beets every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Grilled Mexican Street Corn Recipe for Summer BBQs and Easy Smoky Grilled Mushroom Skewers for Dinner.
Why This Crispy Roasted Beet Salad with Feta and Fresh Dill Is Pure Comfort
- Earthy beets roasted to crispy perfection
- Tangy feta cheese balances the sweetness
- Fresh dill adds a pop of color and flavor
- Easy to make and perfect for summer cookouts
What You'll Need for Crispy 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
- pepper
- apple cider vinegar
- honey
- Dijon mustard
- Optional: walnuts
- Optional: goat cheese
📝 Ingredient Notes
- beets: Choose beets with firm, smooth skin and no soft spots.
🛒 Tools & Equipment I Recommend
- KitchenAid Food Chopper — Saves time and effort in chopping beets and onions → See on Amazon
- Lodge Cast Iron Skillet — Even heat distribution for perfect roasting → See on Amazon
How to Make Crispy Roasted Beet Salad with Feta and Fresh Dill
- Roast Beets: Preheat oven to 400°F (200°C). Scrub beets clean, trim tops, and place in a foil packet with olive oil, salt, and pepper. Roast for 45-60 minutes until tender.
- Prepare Vinaigrette: Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble Salad: Peel and slice beets, thinly slice red onion, and crumble feta. Toss with vinaigrette, dill, and optional toppings.
Cook's Tips for Perfect Crispy Roasted Beet Salad with Feta and Fresh Dill
- Pro Tip: For crispy beets, pat them dry after roasting and slice thinly.
- Common mistake and fix: Avoid overcooking beets to prevent them from becoming mushy. Check them at 45 minutes and adjust time as needed.
- Pro Tip: Make ahead and store vinaigrette separately to keep salad crisp.
- Pro Tip: For a nut-free version, omit walnuts or replace with sunflower seeds.
Storing & Reheating Crispy 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 vinaigrette up to 1 day ahead.
Freezing Crispy 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: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a quicker version, use pre-cooked beets from the store.
- Best substitution: Substitute goat cheese for feta if preferred.
- Make-ahead: Prepare vinaigrette and slice beets up to 1 day ahead.
- Scaling: Easily double or halve the recipe to serve more or fewer people.
- Troubleshooting: If beets are tough, roast them longer until tender.
Want to level up this recipe?
OXO Good Grips Vegetable Peeler — Makes quick work of peeling beets with its sharp, comfortable design → Check price on Amazon
Crispy Roasted Beet Salad with Feta and Fresh Dill
Ingredients
Main Ingredients
- beets
- feta cheese
- fresh dill
- red onion
Seasonings
- olive oil
- salt
- pepper
- apple cider vinegar
- honey
- Dijon mustard
Optional Toppings
- walnuts
- goat cheese
Instructions
- Roast Beets: Preheat oven to 400°F (200°C). Scrub beets clean, trim tops, and place in a foil packet with olive oil, salt, and pepper. Roast for 45-60 minutes until tender.
- Prepare Vinaigrette: Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble Salad: Peel and slice beets, thinly slice red onion, and crumble feta. Toss with vinaigrette, dill, and optional toppings.
Notes
- Chef tip: For a quicker version, use pre-cooked beets from the store.
- Best substitution: Substitute goat cheese for feta if preferred.
- Make-ahead: Prepare vinaigrette and slice beets up to 1 day ahead.
- Scaling: Easily double or halve the recipe to serve more or fewer people.
- Troubleshooting: If beets are tough, roast them longer until tender.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare vinaigrette up to 1 day ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 7g
- Fat: 18g
- Carbs: 28g
- Fiber: 5g
- Sugar: 12g
- Sodium: 600mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Roasted Beet Salad with Feta and Fresh Dill FAQs
Yes, prepare vinaigrette and slice beets up to 1 day ahead. Toss with other ingredients just before serving.
Beets may be tough if undercooked. Roast them longer until tender.
Yes, drain and rinse canned beets, then slice and toss with other ingredients.
Yes, this salad is naturally gluten-free.
Store leftovers in an airtight container in the fridge for up to 5 days.
A Warm Final Note
I can’t wait for you to try Crispy 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!
