Greek Beet Salad is a vibrant and refreshing dish that combines tender, earthy beets with the briny tang of feta cheese, fresh herbs, and crisp onions. Popular in Mediterranean cuisine, this salad is as visually appealing as it is flavorful. It’s a healthy and satisfying side dish that pairs beautifully with grilled meats, seafood, or can be enjoyed on its own for a light meal.

Why You’ll Love This Recipe

Greek Beet Salad offers a delicious harmony of sweet, savory, and tangy notes. The natural sweetness of roasted or boiled beets is perfectly balanced by the saltiness of feta and the bite of red onions. With just a few fresh ingredients, it’s easy to make and highly nutritious—packed with fiber, antioxidants, and flavor. It’s ideal for warm-weather meals, picnics, or as a vibrant starter.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh beets
Red onion
Feta cheese (crumbled)
Fresh parsley or oregano (chopped)
Olive oil
Red wine vinegar or lemon juice
Salt
Black pepper

Directions

Cook the beets: Rinse the beets and boil or roast them until tender. Allow them to cool, then peel and slice into rounds or wedges.
Prepare the onions: Dice or thinly slice red onions. If desired, soak them in cold water for 10 minutes to mellow the sharpness, then drain.
Assemble the salad: In a large bowl, combine the sliced beets and onions. Drizzle with olive oil and red wine vinegar or lemon juice. Toss gently to coat.
Add toppings: Sprinkle with crumbled feta cheese and chopped herbs.
Season and serve: Add salt and black pepper to taste. Serve chilled or at room temperature.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30–40 minutes (for beets)
Total Time: Approximately 50 minutes

Variations

Add garlic: Mix in finely minced garlic for an extra layer of flavor.
Citrus twist: Use orange or grapefruit segments for a sweet contrast.
Yogurt dressing: Add a dollop of Greek yogurt with herbs for a creamier version.
Nuts: Sprinkle toasted walnuts or pine nuts for added crunch.
Beet greens: If you have fresh beet greens, sauté and serve alongside or mix into the salad.

Storage/reheating

Store Greek Beet Salad in an airtight container in the refrigerator for up to 3 days. For the best texture, add the feta cheese and fresh herbs just before serving. This dish is served cold or at room temperature and does not require reheating.

FAQs

Can I use canned or pre-cooked beets?

Yes, canned or vacuum-sealed cooked beets can be used to save time—just rinse and slice before using.

What’s the best method for cooking beets?

Roasting brings out their sweetness, while boiling is quicker. Either method works well for this recipe.

Can I make this salad ahead of time?

Yes, prepare the salad a few hours in advance and chill it. Add cheese and herbs just before serving.

How do I keep the beets from staining other ingredients?

Toss the beets separately with oil or dressing before mixing them in, or layer them instead of stirring.

Can I substitute the feta cheese?

Yes, try goat cheese or a plant-based alternative if preferred.

What type of vinegar is best?

Red wine vinegar adds a tangy bite, but balsamic or apple cider vinegar can also be used.

Is this recipe vegan?

Without the feta, the salad is vegan. Simply omit or use a vegan cheese substitute.

How do I mellow the onion flavor?

Soak sliced onions in cold water with a splash of vinegar for 10 minutes to reduce sharpness.

Can I add protein?

Yes, grilled chicken, chickpeas, or lentils make great protein additions.

What herbs work best?

Fresh parsley, oregano, dill, or mint are excellent choices, depending on your preference.

Conclusion

Greek Beet Salad is a fresh, wholesome dish that highlights the beauty of simple ingredients. With its bold color, rich texture, and bright flavors, it’s a welcome addition to any meal. Whether served as a side or a light main, this salad is a delicious and nourishing way to enjoy the classic flavors of the Mediterranean.

Greek Beet Salad

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Author: Mari
Total Time: 45–55 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Greek Beet Salad is a healthy and flavorful Mediterranean dish made with tender beets, tangy feta cheese, red onions, and fresh herbs. A delicious vegetarian side perfect for summer meals, mezze platters, or light lunches.

Ingredients

4 medium beets, cooked and sliced
1/2 small red onion, thinly sliced
1/3 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint (optional), chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar (or lemon juice)
Salt and freshly ground black pepper, to taste

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Instructions

1. If not pre-cooked, boil or roast the beets until fork-tender. Let cool, then peel and slice into wedges.
2. Place sliced beets in a serving bowl. Add thinly sliced red onions.
3. Drizzle with olive oil and red wine vinegar. Season with salt and pepper.
4. Gently toss to coat the beets evenly.
5. Top with crumbled feta cheese, chopped parsley, and mint if using.
6. Chill for 15–30 minutes before serving for best flavor.

Notes

Roast beets for deeper flavor, or boil for a quicker prep.
You can substitute goat cheese for feta if desired.
Add toasted walnuts or pine nuts for extra crunch and richness.

Prep Time: 15 minutes
Cook Time: 30–40 minutes (if cooking beets)
Category: Salad / Side Dish
Method: Boiled or Roasted
Cuisine: Greek / Mediterranean