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red beet salad with feta cheese

Red Beet Salad with Feta Cheese

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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Side Dishes
Cuisine Sides, Slaws & Salads
Servings 6


  • ½ kilo red beets washed well and dried
  • 1 tsp sea or course salt
  • 1 small red onion peeled, thinly sliced and soaked with a few msk. or tbls. of red wine vinegar to take their edge off.
  • 200 gr feta cheese
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • salt and pepper to taste


  • Preheat your oven to 200°C or 320°F
  • Scrub off the beets really well to get off any sand or dirt that might still be on them. Trim off any leaves that might have come with them when purchased.
  • Dry them well with a paper towel.
  • In a square of aluminum foil place the washed beets with a sprinkling of the course salt, close it around the beets making sure the seal is tight. Place in a small roasting pan and place in the middle of a preheated oven.
  • Roast for approx 50 to 60 minutes. This should be fine for medium size beets.
  • When done open the package on a plate and let cool for about an 15 minutes so they are cool enough to handle.
  • With a small peering knife peel off the skin and cut into bite size pieces or slice. I like this a bit chunky but not too big.
  • Drain off the onions and dry with a paper towel. Break up the feta cheese and sprinkle both over the cut up beets. Then sprinkle over the olive oil and the vinegar, salt and pepper to taste and serve chilled but not cold.


This is another of those “it’s not really a recipe” because it really is throwing things together that just have a natural affinity for each other. The sweet beets go really well with the salty Feta. As most of you know I really don’t like the onions here and although red onions are already more mild than our white ones I think they are still too strong. Soaking them in a little vinegar will help cut the sharpness and hopefully stop them from repeating well into the night.
I love beets and when they are in season my mom used to make beets with everything. The best was chilled as a salad ingredient. Wow, that's a great memory.
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