Best 14 Beet And Feta Recipes

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Beet and feta is a classic flavor combination that can be enjoyed in a variety of dishes. The earthy sweetness of the beets pairs perfectly with the salty tang of the feta, creating a flavor profile that is both satisfying and complex. Whether you are looking for a quick and easy salad, a hearty soup, or a flavorful main course, there is sure to be a beet and feta recipe that will tantalize your taste buds. With just a few simple ingredients, you can create a delicious and nutritious meal that is perfect for any occasion.

Let's cook with our recipes!

ROASTED CARROT AND BEET SALAD WITH FETA



Roasted Carrot and Beet Salad with Feta image

Provided by Hugh Acheson

Categories     Appetizer     Side     Vegetarian     Dinner     Feta     Root Vegetable     Beet     Carrot     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 teaspoon cumin seeds
2 teaspoons fresh lemon juice
2 teaspoons Sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 3 teaspoons extra-virgin olive oil, divided
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
1 pound baby carrots with 1/2" of tops attached, peeled
6 small (1 1/2" diameter) red beets, scrubbed, trimmed leaving 2" of stem attached
3/4 cup (lightly packed) flat-leaf parsley leaves, divided
1/2 cup crumbled feta (about 4 ounces)

Steps:

  • Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill.
  • Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper.
  • Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
  • Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.
  • Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing.

ROASTED BEET, PEAR AND FETA SALAD



Roasted Beet, Pear and Feta Salad image

I cut this salad recipe out of a weekly local newspaper the other day and haven't had the chance to test it. I would like to try golden beets for the red beets. If you cannot find mache (lamb's lettuce), substitute butter lettuce or fresh mixed greens. Serve with crusty French bread!

Provided by COOKGIRl

Categories     Greens

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/4 cup balsamic vinegar
6 small red beets or 6 small golden beets, washed well, ends cut
2 Anjou pears, firm but ripe, cored, cut into 1/4-inch slices
5 cups mache, washed and patted dry (or substitution)
1 cup red leaf lettuce, chopped
1 cup crumbled feta cheese
1/4 cup sliced almonds, toasted

Steps:

  • Prepare dressing and set aside.
  • Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
  • Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
  • Serve dressing on side.
  • NOTE: I guessed the yield.

BEET AND FETA SALAD



Beet and Feta Salad image

This is a very refreshing tasting salad and so easy to prepare! You can use any kind of light tasting salad dressing, I really enjoy it with vidalia onion salad dressing by virginia brand. The 1 hour cooking time is for the chilling time required for the beet mixture. You can skip the chilling time if you refrigerate the can of beets during the day. Recipe from the convenience cook cookbook

Provided by Poutine

Categories     Greens

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (14 ounce) can sliced beets
1/2 cup finely chopped celery
2 cups mixed salad greens or 2 cups spinach leaves
2 ounces crumbled feta cheese
1/4 cup oil and vinegar vinaigrette

Steps:

  • In a salad bowl, combine beets, celery and dressing. Cover and refrigerate for at least 1 hour.
  • Add torn lettuce and toss well. Sprinkle feta over top and serve immediately.

WARM BOK CHOY, BEET AND FETA SALAD



Warm Bok Choy, Beet and Feta Salad image

Straying from bok choy's usual Asian flair, this lovely bright pink salad has a rich feta flavor with a fresh clean finish. The bok choy provides a nice crunch while the beets keep the tones earthy, with the feta and garlic to sharpen the flavor.

Provided by snarkitty

Categories     Salad     Vegetable Salad Recipes

Time 1h5m

Yield 3

Number Of Ingredients 7

4 small beets, trimmed, leaving 1 inch of stems attached
4 cloves garlic, chopped, divided
1 teaspoon olive oil
3 heads baby bok choy, chopped
2 tablespoons peanut oil
1 ½ teaspoons butter
⅓ cup crumbled feta cheese

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
  • Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
  • Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 12.5 g, Cholesterol 20.2 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 333.7 mg, Sugar 7.8 g

ROASTED BEET SALAD WITH PICKLED ONIONS AND FETA



Roasted Beet Salad with Pickled Onions and Feta image

Categories     Salad     Onion     Roast     Steam     Feta     Beet     Kosher     Simmer     Boil

Yield SERVES 4 TO 6

Number Of Ingredients 9

1/4 small red onion, thinly sliced lengthwise
3 tablespoons champagne vinegar
Kosher salt
1 1/2 pounds (about 5 medium) beets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon honey
2 tablespoons chopped fresh parsley
2 ounces feta cheese, crumbled (1/2 cup)

Steps:

  • Combine the onion, vinegar, and a couple of pinches of salt in a small bowl and set aside.
  • If using baby beets, leave the skin on but halve or quarter them as needed so that they're all about 1 inch thick. If using medium or large beets, peel and cut into 1-inch chunks.
  • Fit a steamer basket in a large pot, add water just to the bottom of the basket, and arrange the beets in a snug single layer. Bring the water to a boil over medium-high heat, cover the pot, and reduce the heat to maintain a vigorous simmer. Cook until the beets are completely tender when pierced with a skewer, about 30 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to dry up.) Remove from the heat and let cool. If you're using baby beets, slip the skins off as soon as they're cool enough to handle.
  • Reserving the liquid, remove the onion from the vinegar and add to the beets. In another bowl, whisk together the oil, mustard, honey, 1 tablespoon of the reserved vinegar, and a few big pinches of salt.
  • Add the dressing, the parsley, and all but 2 tablespoons of the feta to the beets. Toss well and taste; season with more salt or vinegar as needed. Garnish with a sprinkling of the remaining feta on top.
  • Note
  • The beautiful hue of beets will stain your hands and clothes. Wear gloves and an apron if pink isn't your color!
  • Tip
  • Use any color beets you have available; if you choose to use both golden and red beets, toss them with the dressing separately to keep the red beets from staining the yellow ones.

GOLDEN AND CRIMSON BEET SALAD WITH ORANGES, FENNEL, AND FETA



Golden and Crimson Beet Salad with Oranges, Fennel, and Feta image

Provided by Alfred Portale

Categories     Salad     Herb     Appetizer     Roast     Vegetarian     Feta     Orange     Fennel     Beet     Healthy     Hazelnut     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

2 large (3-inch-diameter) red beets, all but 1 inch of tops trimmed
2 large (3-inch-diameter) golden beets, all but 1 inch of tops trimmed
5 tablespoons extra-virgin olive oil, divided
4 oranges
1 small fresh fennel bulb, trimmed, quartered, cored, cut into paper-thin strips
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh Italian parsley
1/4 cup hazelnuts, toasted, husked, halved
1 small shallot, finely chopped
1 tablespoon balsamic vinegar
Coarse kosher salt
Freshly ground white pepper
1 1/2 cups coarsely crumbled feta cheese

Steps:

  • Preheat oven to 400°F. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  • Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture.
  • Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.

ROASTED BEET SALAD WITH OLIVES AND FETA



Roasted Beet Salad With Olives and Feta image

This recipe originates from Ms. Paula H. Deen, a true-blue southern Steel Magnolia. Isn't she the absolute best? What a great recipe for a picnic or potluck!

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 (15 1/2 ounce) cans beets, sliced and drained
2 cloves garlic, chopped
1 teaspoon olive oil
1 1/2 cups feta cheese, crumbled
1/2 cup ripe olives, sliced
1/4 cup fresh dill, chopped
1/2 cup olive oil
1/4 cup rice wine vinegar
salt and pepper, to taste
1 dash Tabasco sauce

Steps:

  • Spray a broiler pan with non-stick cooking spray.
  • Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
  • Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
  • Remove the beets from the oven and cool to room temperature.
  • Toss the beets with the remaining ingredients and serve.

BEET SALAD WITH FETA, ORANGE AND MINT



Beet Salad With Feta, Orange and Mint image

From Alfred Portale author of Simple Pleasures. An easy, beautiful, nutritious and most importantly, delicious salad. An interesting blend of ingredients, none too salty or too sweet. An impressive dish in appearance alone.

Provided by gailanng

Categories     Oranges

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 large beets, washed but not peeled
2 tablespoons olive oil
coarse salt
fresh ground black pepper
1 teaspoon freshly squeezed orange juice
2 teaspoons balsamic vinegar
4 1/2 teaspoons extra-virgin olive oil
3 oranges, preferably navel, peeled and separated into segments (can sub blood oranges or tangerines)
1/4 cup coarsely chopped mint leaf
3 teaspoons minced shallots
1 cup french feta cheese (can sub blue cheese or goat cheese) or 1 cup Greek feta cheese, crumbled into large pieces (can sub blue cheese or goat cheese)

Steps:

  • Preheat the oven to 400°F.
  • In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan and set them aside to cool.
  • While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
  • When the beets are cool enough to handle, peel and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint and the shallots. Add the vinaigrette, season with salt and pepper and toss gently.
  • Transfer the salad to a platter. Arrange the cheese and the remaining orange sections on top. Serve.

Nutrition Facts : Calories 266.4, Fat 20, SaturatedFat 7.3, Cholesterol 33.4, Sodium 439.4, Carbohydrate 16.8, Fiber 3, Sugar 13.2, Protein 6.8

BEET AND FETA SALAD



Beet and Feta Salad image

Categories     Salad     Cheese     Leafy Green     Vegetable     No-Cook     Vegetarian     Quick & Easy     Feta     Beet     Healthy     Gourmet

Yield Makes 1 serving

Number Of Ingredients 6

4 small canned whole beets (1 to 1 1/2 inches in diameter), drained
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon crumbled feta
3/4 cup microgreens or mesclun (mixed baby salad greens)

Steps:

  • Quarter beets and put on a plate. Whisk together lemon juice and salt in a small bowl, then add oil in a slow stream, whisking until combined well. Season dressing with pepper and spoon 1 tablespoon over beets. Marinate 15 minutes.
  • Sprinkle feta over beets. Just before serving, toss greens with remaining dressing and mound alongside beets.

GOLDEN BEET SALAD WITH AVOCADO AND FETA



Golden Beet Salad with Avocado and Feta image

Number Of Ingredients 10

3 medium golden beets, trimmed
1 teaspoon grated lemon rind
1.5 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 large shallot, thinly sliced
2 tablespoons extra-virgin olive oil
4 cups arugula
1 ripe peeled avocado, sliced
1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)

Steps:

  • Wrap beets individually in microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender, turning once after 3 minutes. When cool enough to handle, peel and slice into 1/2-inch-thick wedges.
  • Combine rind, juice, black pepper, salt, and shallot in a small bowl, stirring with a whisk. Let stand 10 minutes. Gradually add oil, stirring constantly with a whisk. Place arugula in a large bowl. Add 2 tablespoons juice mixture to arugula; toss to coat. Add beets to remaining juice mixture; toss to coat. Place arugula mixture on a platter; top with beet mixture, avocado, and feta.

ENDIVE CUPS WITH BEET, PERSIMMON AND MARINATED FETA



Endive Cups with Beet, Persimmon and Marinated Feta image

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

Provided by Lauryn Tyrell

Categories     Appetizer     Christmas     Feta     Beet     Persimmon     Endive     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 30 to 40 hors d'oeuvres

Number Of Ingredients 10

1 cup crumbled marinated feta or goat cheese (see Cooks' Note)
2 medium golden or red beets
3 ripe Fuyu persimmons
2 tablespoons Meyer lemon juice (or 1 1/2 tablespoons regular lemon juice)
1 teaspoon Meyer lemon zest (or regular lemon zest)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch sugar, optional
8 heads Belgian endive
Torn fresh mint, for garnish

Steps:

  • Let cheese sit at room temperature while you prepare the rest of the ingredients.
  • In a small saucepan, boil beets in salted water until fork-tender, 20 to 25 minutes. Do not overcook; they should still have a bit of firmness to them. Let beets cool, and then slip off the skins with your fingers. Cut the beets into 1/2-inch cubes and place in a medium bowl.
  • Cut the tops and bottoms off the persimmons, then run a knife between the peel and the flesh to cut off the peel. Cut flesh into 1/2-inch cubes and add to the bowl with the beets. Add Meyer lemon juice, zest, oil, salt and pepper; toss to combine. Let beet mixture stand 15 minutes to let flavors meld. Taste and adjust the seasoning, keeping in mind the cheese will add some salt to your dish. Depending on the sweetness of your lemon, you may want to add a pinch of sugar.
  • Meanwhile, cut the bottom ends off endive heads to separate the leaves. With a sharp knife, cut a tiny bit off the curved underside of each leaf so that the endive cup lies flat.
  • To serve, place a heaping teaspoon of cheese in each leaf, then spoon a bit of beet-persimmon salad over it. Garnish with torn mint and serve.
  • DO AHEAD: The beets can be cooked up to 3 days in advance and refrigerated.

FRESH BEET AND AVACADO SALAD WITH FETA



FRESH BEET AND AVACADO SALAD WITH FETA image

Categories     Salad     Vegetable     Side     Healthy

Yield 6

Number Of Ingredients 5

one bunch of beets stems and greens cut off (save the beet greens to saute or boil them for another delicious, nutrient filled side)
2 avocado, cut into 1/2 inch chunks
1/2 brick of fresh feta, crumbled
good olive oil
salt and pepper

Steps:

  • wrap the beets in foil and place them on a pre-heated bbq over medium high heat. roast until you can push a knife through the middle without resistance - about 40 minutes. let cool, remove foil and peel. cut beets into 1/2 inch pieces. In a medium serving bowl combine beets, avocado and crumbled feta. drizzle with a bit of olive oil and salt & pepper to taste. mix together and enjoy!

SILVER BEET RICOTTA AND FETA PIE



Silver Beet Ricotta and Feta Pie image

I'm on the look out for healthy vegetarian recipes that I think I may like and I think this may be one from Super Food Ideas.

Provided by ImPat

Categories     Chard

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 kg silver beet (kale or chard remove stalks and wash)
6 green onions (thinly sliced)
200 g ricotta cheese (fresh crumbled)
150 g feta cheese (crumbled)
2 teaspoons lemon rind (finely grated zest)
2 eggs (lightly beaten)
1 1/2 cups cheddar cheese (tasty grated)
4 flour tortillas

Steps:

  • Preheat oven to 200C (180C fan forced).
  • Grease a 6cm deep x 20 cm (base) round spring form pan and line the base and sides with baking/parchment paper and place on a large baking tray.
  • Remove and discard stems from the the silver beet (kale) and roughly chop the leaves.
  • Heat a fry pan/skillet over high heat and cook silver beet in batches stirring for 2 minutes or until wilted (how many batches will depend on the size of your pan) and transfer to a colander over a large bowl and using the back of a large spoon press silver beet/kale to drain excess liquid and cool for 5 minutes.
  • Combine onion, ricotta, feta, lemon rind, eggs and 1 cup of cheddar (tasty) cheese in a large bowl and add silver beet and add seasoning of salt and pepper and stir to combine.
  • Place 1 tortilla in the base of the prepared spring form pan and spread one-third of silver beet mixture over tortilla and repeat layers twice with tortillas and silver beet mix and finish with a tortilla and sprinkle with remaining 1/2 cup of cheddar (tasty) cheese.
  • Bake, uncovered for 5 minutes or until golden and then stand in pan for 5 minutes before you remove from the pan and cut into wedges.

Nutrition Facts : Calories 542.3, Fat 33.9, SaturatedFat 20.1, Cholesterol 209.1, Sodium 1485.6, Carbohydrate 30.4, Fiber 5.6, Sugar 6, Protein 32.1

FETA AND BEET STACKED APPETIZER



Feta and Beet Stacked Appetizer image

If you like Mediterranean foods and beets, this is a dream.

Provided by Blady

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 8

Number Of Ingredients 5

2 large fresh beets
½ cup tarragon vinegar
¼ cup lemon juice
½ cup feta cheese
½ cup chopped walnuts

Steps:

  • Bring a pot of water to a boil, and cook the beets 25 minutes, or until tender. Cool, peel, and slice 1/3 inch thick. Place slices in a bowl with the tarragon vinegar, and marinate 15 minutes.
  • Place a few beet slices on a microwave-safe dish, reserving vinegar. Sprinkle beets with some of the reserved vinegar, lemon juice, feta cheese, and walnuts. Top with more beet slices, and sprinkle again with vinegar, lemon juice, feta, and walnuts. Repeat, building the stacks as high as you like.
  • Place stacks in the microwave, and cook 40 to 60 seconds on Medium. Cool slightly before serving.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 4.3 g, Cholesterol 14 mg, Fat 8.3 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 2.8 g, Sodium 192 mg, Sugar 2.4 g

Tips:

  • Choose the right beets: Look for beets that are small to medium in size, as they tend to be sweeter and have a more tender texture.
  • Roast the beets: Roasting the beets intensifies their natural sweetness and brings out their earthy flavor.
  • Use a variety of cheeses: Feel free to experiment with different types of cheeses, such as goat cheese, cream cheese, or blue cheese, to add different flavors and textures to your salad.
  • Add some crunch: Toasted nuts, such as walnuts or pecans, add a nice crunchy texture to the salad.
  • Make a vinaigrette dressing: A simple vinaigrette dressing made with olive oil, red wine vinegar, and Dijon mustard is a great way to dress the salad.
  • Serve the salad warm or at room temperature: This salad can be served warm or at room temperature, so it's perfect for any occasion.

Conclusion:

Beet and feta salad is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and sweet and savory flavors, this salad is sure to be a hit at your next gathering.

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