Easy Roasted Beet Salad with Feta and Cucumber
Easy Roasted Beet Salad with Feta and Cucumber is a crispy, fresh, and cozy winter salad that’s ready in just 20 minutes. After making this salad dozens of times, I’ve discovered the trick to perfectly crispy beets every time. Keep reading for my best tips and how to prevent soggy beets. If you love recipes like this, you’ll also enjoy Easy Meal Prep Steak and Arugula Salad for Dinner and Fresh Spring Roll Bowl with Creamy Peanut Sauce.
Why This Easy Roasted Beet Salad with Feta and Cucumber Is Pure Comfort
- Crispy roasted beets with a sweet, earthy flavor
- Fresh, crunchy cucumbers and red onions
- Creamy, tangy feta cheese
- Easy, 20-minute recipe with just 8 ingredients
What You'll Need for Easy Roasted Beet Salad with Feta and Cucumber
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 medium beets
- 1 English cucumber
- 1/2 small red onion
- 4 oz feta cheese
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- Optional: Fresh parsley, chopped (optional)
- Optional: Pumpkin seeds or walnuts (optional)
📝 Ingredient Notes
- Beets: Any color beet works, but red beets will stain your hands and cutting board.
🛒 Tools & Equipment I Recommend
- Mandoline Slicer — Ensures even, thin beet slices for perfect crispiness. → See on Amazon
- Beet Peeler — Makes peeling beets a breeze. → See on Amazon
How to Make Easy Roasted Beet Salad with Feta and Cucumber
- Roast Beets: Preheat oven to 400°F (200°C). Peel and thinly slice beets using a mandoline slicer. Toss in olive oil, salt, and pepper. Roast for 15-20 minutes, flipping halfway, until crispy.
- Prepare Vegetables: Thinly slice cucumber and red onion using a mandoline slicer. Crumble feta cheese.
- Make Dressing: Whisk together lemon juice, honey, Dijon mustard, salt, and pepper.
- Assemble Salad: In a large bowl, combine roasted beets, cucumber, red onion, and feta. Drizzle dressing over salad and toss to combine. Garnish with fresh parsley and pumpkin seeds (if using).
Cook's Tips for Perfect Easy Roasted Beet Salad with Feta and Cucumber
- : For even crispier beets, roast them on a wire rack placed over a baking sheet.
- Common mistake and fix: Avoid overcooking beets to prevent them from becoming soggy. Start checking for doneness at the 15-minute mark.
- : For a lighter salad, use Greek yogurt instead of feta.
- : Make ahead and store in the fridge for up to 3 days. The beets will soften slightly, but the salad will still be delicious.
Storing & Reheating Easy Roasted Beet Salad with Feta and Cucumber
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Make ahead and store in the fridge for up to 3 days.
Freezing Easy Roasted Beet Salad with Feta and Cucumber
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a quicker salad, use canned beets. Drain and rinse before slicing.
- Best substitution: Substitute any firm vegetable for the beets, such as sweet potatoes or carrots.
- Make-ahead: Prepare all ingredients ahead of time and store separately. Combine and dress just before serving.
- Scaling: This recipe easily doubles or triples for a crowd.
- Troubleshooting: If beets are still soft after roasting, return to the oven for an additional 5-10 minutes.
Want to level up this recipe?
Beet Peeler — Prevents hands from getting stained while peeling beets. → Check price on Amazon
Easy Roasted Beet Salad with Feta and Cucumber
Ingredients
Main Ingredients
- 2 medium beets
- 1 English cucumber
- 1/2 small red onion
- 4 oz feta cheese
Seasonings
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
Optional Toppings
- Fresh parsley, chopped (optional)
- Pumpkin seeds or walnuts (optional)
Instructions
- Roast Beets: Preheat oven to 400°F (200°C). Peel and thinly slice beets using a mandoline slicer. Toss in olive oil, salt, and pepper. Roast for 15-20 minutes, flipping halfway, until crispy.
- Prepare Vegetables: Thinly slice cucumber and red onion using a mandoline slicer. Crumble feta cheese.
- Make Dressing: Whisk together lemon juice, honey, Dijon mustard, salt, and pepper.
- Assemble Salad: In a large bowl, combine roasted beets, cucumber, red onion, and feta. Drizzle dressing over salad and toss to combine. Garnish with fresh parsley and pumpkin seeds (if using).
Notes
- Chef tip: For a quicker salad, use canned beets. Drain and rinse before slicing.
- Best substitution: Substitute any firm vegetable for the beets, such as sweet potatoes or carrots.
- Make-ahead: Prepare all ingredients ahead of time and store separately. Combine and dress just before serving.
- Scaling: This recipe easily doubles or triples for a crowd.
- Troubleshooting: If beets are still soft after roasting, return to the oven for an additional 5-10 minutes.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Make ahead and store in the fridge for up to 3 days.
Nutrition Per Serving
- Calories: 150
- Protein: 6g
- Fat: 10g
- Carbs: 12g
- Fiber: 3g
- Sugar: 8g
- Sodium: 400mg
- Cholesterol: 30mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Roasted Beet Salad with Feta and Cucumber FAQs
Yes, prepare all ingredients ahead of time and store separately. Combine and dress just before serving.
Overcooking beets can cause them to become soggy. Start checking for doneness at the 15-minute mark.
Yes, drain and rinse canned beets before slicing for a quicker salad.
Store in an airtight container in the fridge for up to 3 days. The beets will soften slightly, but the salad will still be delicious.
No, this salad is not suitable for freezing.
A Warm Final Note
I can’t wait for you to try Easy Roasted Beet Salad with Feta and Cucumber 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!
