Beet and Feta Salad

Roasted beets, radicchio and feta make a colorful salad with a sharp-sweet vinaigrette. Cool the beets before assembling the greens and cheese.

Ingredients and preparation

Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.

4 large beets
4 tablespoons olive oil, (divided)
1 head radicchio ((small))
1 red onion ((small))
1 bunch radishes
1/3 cup fresh mint leaves, (chopped)
3/4 cup crumbled feta, ((swap goat cheese, queso fresco or cotija))
3 tablespoons red wine vinegar
1 tablespoon honey
1 clove garlic, (minced)
1 teaspoon salt
1/2 teaspoon pepper

How to make it

Read the complete directions in the recipe card before beginning. Prepare ingredients first, follow the stated order and check the specified cooking or chilling time. Use the visual result and the card's doneness guidance rather than the clock alone.

Serving and storage

Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.

Recipe card

The card below has the complete quantities, times and step-by-step method.

Beet Salad with Goat Cheese Recipe

Print Recipe

Roasted Beet and Radicchio Salad – Fresh and loaded with goodness, this crunchy salad offers all the best flavors of the season, in a rainbow of diverse colors.

Author: Maya Collins
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4 1x
Category: Healthy, Salad, Side Dish
Cuisine: American

Ingredients

Scale

4 large beets
4 tablespoons olive oil, (divided)
1 head radicchio ((small))
1 red onion ((small))
1 bunch radishes
1/3 cup fresh mint leaves, (chopped)
3/4 cup crumbled feta, ((swap goat cheese, queso fresco or cotija))
3 tablespoons red wine vinegar
1 tablespoon honey
1 clove garlic, (minced)
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat the oven to 400 degrees F. Trim the beets and place them in a baking dish. Drizzle the beets with 1 tablespoon of oil. Cover and roast for 30-35 minutes, until fork tender.
Cut the head of radicchio into quarters. Remove the core and slice into thin strips. Place the radicchio in a bowl of ice water for 20-30 minutes to reduce the bitterness.
Slice the onion and radishes very thin. In a small bowl, whisk together 3 tablespoons of oil, vinegar, honey, garlic, salt and pepper.
When the beets have cooled a bit, peel off the skin and slice them into thin wedges.
Toss the radicchio, beets, onions, radishes, and mint with the vinaigrette. Top with crumbled goat cheese and serve.