Roasted Beet Salad With Pecans And Feta Recipe

I put together a Beet Salad With Feta that pairs roasted beets, candied pecans, tart cranberries and crumbled feta on mixed greens or kale finished with a balsamic vinaigrette.

I kept a secret about beets for too long. I used to avoid them until I roasted them and discovered how their sweetness plays against tangy feta.

Ive bookmarked dozens of Beet And Feta Salad Recipes, yet this one keeps pulling me back because it somehow feels both simple and a little wild. My Roasted Beet Salad refuses to be polite; bright color, a little crumble of feta, and a messy fork are all you need.

It’s the kind of side that starts conversations, not just compliments. Try it once and you’ll call it comfort with an edge, even if not every batch is perfect.

Ingredients

• Beets: Earthy sweet root, good fiber and folate, brings color and subtle sugar.
• Feta: Salty crumbly cheese, adds tang and protein, calcium too, kinda balances sweetness.
• Pecans: Toasted nuts, provide healthy fats and crunch, a touch buttery sweetness.
• Dried cranberries: Chewy sweet tang, add carbs and bright acidity, watch added sugar.
• Balsamic vinegar: Sweet and sour, concentrated flavor, low calories, makes everything pop.
• Extra virgin olive oil: Rich monounsaturated fats, smooth mouthfeel, helps absorb fat soluble vitamins.
• Mixed greens: Leafy base, low calorie, adds vitamins, sometimes bitter or tender, fresh.

Ingredient Quantities

• 1 1/2 pounds beets (about 4 medium)
• 5 to 6 cups mixed salad greens or baby kale
• 4 ounces feta cheese, crumbled
• 1/2 cup pecans, toasted and roughly chopped
• 1/3 cup dried cranberries (craisins)
• 1 small shallot (optional)
• 3 tablespoons balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Preheat oven to 400°F. Scrub 1 1/2 pounds beets, trim the stems but leave a little root so they don’t bleed too much, toss them with 1 tablespoon olive oil, wrap each loosely in foil and place on a baking sheet.

2. Roast the beets for 45 to 60 minutes, until a fork or skewer goes through easily. Time depends on size, so check at 45 minutes.

3. While beets roast, toast 1/2 cup pecans in a dry skillet over medium heat, stirring or shaking the pan until fragrant and slightly browned, about 3 to 5 minutes. Roughly chop and set aside.

4. When beets are cool enough to handle, unwrap and rub the skins off with a paper towel or your fingers, then cut into wedges or bite sized pieces.

5. Make the dressing: finely mince 1 small shallot if using, then whisk together 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Slowly whisk in 1/3 cup extra virgin olive oil until the dressing is emulsified, or put everything in a jar and shake.

6. If using kale, massage the leaves with a little of the dressing (a tablespoon or two) for 1 to 2 minutes to soften them. For mixed salad greens just toss gently with dressing at serving.

7. In a large bowl combine 5 to 6 cups mixed salad greens or baby kale with enough dressing to lightly coat the leaves.

8. Arrange the dressed greens on a platter or in a bowl, scatter the roasted beet pieces on top, then sprinkle 4 ounces crumbled feta, the chopped toasted pecans, and 1/3 cup dried cranberries over everything.

9. Taste and add more dressing, salt or pepper if needed. Serve warm, room temp, or chilled—beets are great either way.

10. Leftovers keep well covered in the fridge for a day or two; if you’re meal prepping keep dressing separate until ready to serve so the greens don’t get soggy.

Equipment Needed

1. Oven (preheat to 400°F)
2. Baking sheet
3. Heavy-duty aluminum foil
4. Dry skillet (for toasting pecans)
5. Cutting board
6. Chefs knife (or sharp kitchen knife)
7. Large mixing bowl
8. Whisk or jar with tight-fitting lid (to shake the dressing)
9. Measuring cups and spoons
10. Paper towels or clean kitchen towel

FAQ

Roasted Beet Salad With Pecans And Feta Recipe Substitutions and Variations

• Beets: if you dont have beets, roast carrots or sweet potatoes for a similar earthy, sweet bite; golden beets work too for a milder taste.
• Feta: swap with goat cheese (chevre) for tangy creaminess, ricotta salata or queso fresco for a milder, less salty option, or even crumbled feta substitute from sheep milk.
• Pecans: use toasted walnuts, sliced almonds, or pepitas (pumpkin seeds) for the same crunch and toasty flavor.
• Balsamic vinegar: try red wine vinegar with a little honey or maple syrup to mimic sweetness, or use sherry vinegar or apple cider vinegar for bright acidity.

Pro Tips

1) Roast timing trick: cut beets to similar sizes so they finish at the same time, or toss the big ones back in the oven while the smaller ones rest. If you need dinner faster, cook them in a pressure cooker for about 20 minutes instead of roasting, but roasting gives more depth so only shortcut when you gotta.

2) Keep your hands and countertops stain-free: rub off skins with a paper towel or under running water right after they cool, or wear cheap gloves. Save the beet juices you wipe off, dilute with a little vinegar and oil and use it in the vinaigrette for a beautiful color and extra flavor.

3) Make the dressing bombproof: put everything in a jar and shake hard, mustard helps it emulsify so it wont separate quickly. Taste and tweak the sweet and acid balance, add a bit more honey if the beets are extra earthy, or more balsamic if it needs brightness.

4) Nuts and crunch: toast pecans until they are just fragrant, let them cool completely before chopping so they dont go mealy. Reserve some whole pieces to sprinkle on at the end so you still have crunchy bites, otherwise they get soft.

5) Greens and serving order: if using kale, massage a tablespoon or two of the dressing into it for a minute so it softens and loses bitterness. Add warm or room temp beets on top so they slightly wilt the greens for nice texture, but keep most dressing separate if you plan on storing leftovers so the salad doesnt get soggy.