Marinated Tri-Colored Beet and Feta Salad Recipe

A beautiful salad with herby-spring flavors. Roasting beets helps bring out the sweetness of the beets and tones down the earthiness, and when combined with the herbed vinaigrette and the salty feta cheese, creates a flavor profile that is balanced and bright.


Arrange a rack in the middle of the oven and heat to 400 degrees. 

Scrub beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Roast beets individually to prevent the colors from bleeding together. Place on a rimmed baking sheet. 

Roast until knife-tender, 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a thin knife or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets. Meanwhile, make the dressing. 

Place the oil, red onion, lemon zest, lemon juice, vinegar, mustard, salt, and pepper in a large bowl and whisk to combine; set aside until the beets are ready.  

Set the roasted beets aside until cool enough to handle but still warm, about 15 minutes. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer. Peel the remaining beets. 

Halve the beets, then cut into wedges about ½-inch thick. Place the warm beets in three different bowls to prevent colors from bleeding. Divide the dressing over the beets and toss to combine. Let sit until cooled to room temperature, about 15 minutes. Sprinkle half of the herbs over the beets and toss to combine. 

Reserve one slice of feta cheese for crumbling. Place the remaining cheese on a serving platter in a single layer or overlapping slightly. Pile the beets on top but keep them in sections based on their color (think Neapolitan ice cream), then sprinkle with the remaining herbs and crumble the reserved feta on top. Drizzle with olive oil.

Recipe Credit

Original recipe by: Christine Gallary via The Kitchn

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth