Beet Salad with Feta Cheese

I’ve been on a major salad kick lately, and let me tell you – this beet and feta combo has become my go-to lunch.

The first time I made it, I was skeptical. Beets? Really? Those earthy purple things my grandma used to serve? But trust me, when you pair them with tangy feta, spicy red onion, and fresh herbs… magic happens.

This isn’t some complicated chef’s creation. It’s just good, honest food that happens to look stunning on a plate. The deep ruby beets against the white feta and bright green herbs? It’s practically Instagram-worthy without even trying.

I stumbled upon this Mediterranean-inspired dish when I was trying to use up some leftover beets from my CSA box. Now I make it on purpose at least once a week.

Quick Recipe Overview:

This salad comes together in about 20 minutes total (10 prep, 10 cook). Perfect for those days when you’re starving but still want something that feels special.

It serves 2-3 people as a side, but honestly, I’ve eaten the whole thing myself for lunch more than once. No regrets.

How much to make? Here’s a simple guide:

Servings	Beets	Red Onion	Feta	Parsley	Basil	Olive Oil	Dijon	Chili Flakes	Pistachios
2-3	1	½	⅓ cup	¼ cup	¼ cup	2 tbsp	½ tsp	1 tsp	1 tbsp
4-6	2	1	⅔ cup	½ cup	½ cup	4 tbsp	1 tsp	2 tsp	2 tbsp
8-12	4	2	1 ⅓ cup	1 cup	1 cup	8 tbsp	2 tsp	4 tsp	4 tbsp

Difficulty Level: Super easy. Can you chop things? You’re good to go.

Equipment Needed:

• Cutting board
• Knife
• Mixing bowl
• Measuring spoons

No fancy gadgets required. I made this in my tiny apartment kitchen with basically two knives and a dream.

Make-Ahead Options: Last Tuesday, I prepped all the components before work and tossed them together for dinner. Worked perfectly. Just keep everything separate in the fridge until you’re ready to eat.

Ingredients:

• 1 raw beet, cubed: Get one that feels firm and heavy for its size. I prefer red beets, but golden ones work too and won’t stain your fingers as badly.
• ½ red onion, thinly sliced: The bite of red onion makes all the difference here. Too strong? I’ve found that soaking the slices in cold water for 10 minutes takes the edge off.
• ⅓ cup feta cheese: Spring for the good stuff if you can. That pre-crumbled stuff in a tub doesn’t compare to a block of real Greek feta. Night and day difference.
• ¼ cup fresh parsley, chopped: I once tried to make this with dried parsley. Big mistake. Fresh is non-negotiable here.
• ¼ cup fresh basil leaves, shredded: The aroma of fresh basil as you tear it up is half the joy of making this salad.
• 2 tablespoons olive oil: This is where that “good” olive oil you’ve been saving comes into play. You know, the one you got as a gift that’s too expensive to use for cooking?
• ½ teaspoon Dijon mustard: Acts as an emulsifier and adds a subtle tang.
• 1 teaspoon chili flakes: Adjust to your heat preference. I like mine with a kick.
• Salt and pepper to taste: Be generous here. Beets love salt.
• 1 tablespoon pistachios, chopped: The unexpected crunch factor. I’ve used walnuts in a pinch.

Step-by-Step Method:

Prep the Beets: I learned the hard way that beets stain EVERYTHING. Now I wear gloves or use a plastic bag over my hand while peeling them. Grab a firm, unblemished beet and peel it completely. Then cut it into small cubes, about ½ inch. Try to keep them uniform so they’re easy to eat. The raw beet should feel dense and crunchy. If you’ve only had canned beets before, you’re in for a treat – the flavor is so much fresher and less “earthy.”

Slice the Red Onion: Take your half onion and slice it as thinly as possible. I aim for half-moons that are almost translucent. Last week, I served this to my onion-hating friend. The secret? I soaked the sliced onions in ice water for 10 minutes first. She actually asked for seconds. Thin slices are key here – big chunks will overpower everything else.

Chop the Herbs: Fresh herbs make this dish sing. Roughly chop about a quarter cup of parsley. For the basil, I use a little trick: stack the leaves, roll them up like a tiny green cigar, then slice across to make perfect ribbons. Do this right before mixing the salad. Chopped herbs start losing their punch the moment they’re cut.

Make the Dressing: In a small bowl, mix olive oil, Dijon mustard, chili flakes, salt, and pepper. Whisk it until it looks slightly thickened and uniform. The first time I made this, I skipped the Dijon. Big mistake. It’s the secret ingredient that brings everything together. Taste your dressing and adjust. Too spicy? Add more oil. Too bland? More salt or a squeeze of lemon juice works wonders.

Assemble the Salad: Toss the beets, onion, and herbs in a bowl. Pour the dressing over and mix gently. Now add the feta cheese in big crumbles – don’t mix too much or it’ll turn pink from the beets. Finish with a sprinkle of chopped pistachios right before serving. The contrast between the deep red beets, white feta, and green herbs makes this dish look like you spent way more time on it than you actually did.

Variations & Customization:

Dietary Tweaks:

• Need it vegan? Skip the feta or use a plant-based alternative.
• It’s naturally gluten-free, so no worries there.

Spice Level: My partner hates spicy food, so I often make this without chili flakes for him. Still delicious.

Fancy vs. Everyday:

• For a dinner party last month, I roasted the beets instead of using them raw and added pomegranate seeds. People lost their minds.
• Busy Tuesday? I’ve used canned beets (drained and rinsed well) when pressed for time.

Seasonal Switch-ups:

• Summer: Try adding some grilled peach slices. Sounds weird, tastes amazing.
• Fall: Roasted butternut squash cubes or a handful of dried cranberries give this an autumn vibe.
• Winter: Blood orange segments add brightness during the dark months.

Serving & Storage:

• Presentation: I like to serve this on a wide, shallow plate rather than a deep bowl. Shows off all the colors better.
• Perfect Pairings: This salad goes beautifully with grilled chicken or fish. I recently served it alongside lamb kabobs, and the combination was killer.
• Leftovers: Store any extras in an airtight container for up to 3 days. Fair warning – everything will turn pink from the beets, but it still tastes great.
• Temperature Tips: This salad is best cold or at room temperature. I’ve never tried heating it, and I don’t recommend starting now.
• Prep-ahead Strategy: You can prep all components separately a day ahead, but don’t mix them until serving time for the best texture and appearance.

The best thing about this salad? It feels special enough for company but simple enough for a Tuesday night dinner. The combination of earthy, sweet, salty, and fresh flavors makes it a winner every single time.

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