This Beet Salad Recipe is about to amaze your taste buds! How can it not when it pairs earthy beets with creamy feta and those oh-so-amazing crunchy pumpkin seeds?
This is one meal that’s not only a feast for your eyes but a party for your taste buds too, packed with a whole bunch of amazing flavors and textures. Beets, feta cheese, and toasted pumpkin seeds come together like the dream team of salads. It’s delicious, gorgeous to look at, and perfect for your next get-together or a solo lunch.
In this recipe, we’ll spill the deets on the beets that make good eats (OK, I’ll stop now). We’ll go over those stars of the show, as well as the low-key spicy red onion and the bold balsamic vinaigrette. We’ll also give you tips and tricks so that your salad is as good as it can be. Let’s get started!
Why You Will Love This Recipe
- The mix of sweet beets, zesty feta, and nutty pumpkin seed provides a wide range of tastes.
- Those same ingredients also provide a wide range of textures for that highly sought-after mouthfeel
- With the inclusion of a few ingredients, this meal proves there is a whole wide world of salads out there, beyond cucumbers and tomatoes.
- Whipping up this recipe is a piece of cake (or a salad, as it were). It’s simple without being boring.
Ingredients
- 3 whole beetroot, cooked, peeled, and sliced
- 2 cups lettuce
- 4 oz. feta cheese
- 2 tbsp toasted pumpkin seeds
- ½ small red onion, finely sliced
- 2 oz. balsamic vinaigrette
- 2 tbsp olive oil
- salt and pepper
Instructions
Prep Time: 10 minutes
Cook Time: N/A
Serves: 6
- Drizzle the salad dressing over the lettuce and toss to coat.
- Add the beetroot, feta cheese, and red onions.
- Sprinkle the pumpkin seeds over top.
Variations
- Toss in some butterbeans or cannellini beans for extra plant-power protein.
- Switch it up with goat cheese instead of feta if you’re feelin’ fancy.
- Swap those pumpkin seeds for almonds or walnuts for a delish new twist.
- Switch up the dressing with honey-mustard or a zesty lemon vinaigrette.
Tips and Tricks
- You can pickle the onion a little by soaking it in vinegar for a couple of minutes while you prepare the rest of the salad.
- Sprinkle a variety of herbs on top. Mint, for instance, really takes the salad to the next level.
Serving Suggestions
Delicious Cube Steak: The versatility of this dish means that you can eat it alongside your salad OR you can slice it up and set it atop. No matter which way you serve it, it will complement the beets and feta wonderfully.
How To Cook Cube Steak: The versatility of this dish means that you can eat it alongside your salad OR you can slice it up and set it atop. No matter which way you serve it, it will complement the beets and feta wonderfully.
Rotisserie-Style Chicken Sandwich: All-white chicken on freshly baked bread. Though this recipe calls for veggies on the sandwich, you can choose to skip them on account of the salad.
Homemade Fish Sticks: Why buy them frozen when you can make them in your kitchen? Kids will love them and, with the beet salad, make for a healthy meal.
FAQs
Roasting beets whole in foil or boiling them with the skin on is super tasty, and helps them keep that vibrant color!
Add quinoa, couscous, beans, or even shredded meat to make the salad extra hearty.
No problem! Just use vegan cheese instead of feta. Or you can use avocado instead.
My recipe uses cooked beets for a softer, sweeter taste, but you can give raw beets a try (you may want to shave them beforehand).
You can use goat cheese, blue cheese, or even vegan cheese to get that creamy, tangy vibe.
If balsamic vinaigrette isn’t your thing, you can switch it up with apple cider, lemon, or red wine vinaigrette. Customize it to your taste!
Go ahead and add more stuff, like radishes, avocado, nuts, or even cooked grains like quinoa or farro. Make it your own unique creation!
You can use store-bought toasted pumpkin seeds, or go the extra mile and roast them at home – just make sure they have time to cool before using them in the salad.
How to Store A Beet Salad
If you plan on eating the beet salad within 3 days, just store it in an airtight container and then in the fridge. Let it sit at room temperature for 10-15 minutes before you eat to let the chill off of it. If you would like to prep ahead the salad, I suggest you store the ingredients separately. Here are some guidelines:
- Beetroot: Airtight container in the fridge. Good for up to 5 days.
- Lettuce: Wrap it in a damp paper towel & seal it in a plastic baggie. Fridge for 5-7 days.
- Feta: Store in the original brine and in an airtight container in the fridge.
- Pumpkin seeds: Store in a sealed container for up to 2 weeks.
- Red onion: They can be kept sliced and covered in the fridge for up to a week.
- Balsamic vinaigrette: Seal it up tight and store in a cool, dark place (like a pantry) for up to 3 months.
The Perfect Beet Salad Recipe
Ingredients
- 3 whole beetroot cooked, peeled, and sliced
- 2 cups lettuce
- 4 oz. feta cheese
- 2 tbsp toasted pumpkin seeds
- ½ small red onion finely sliced
- 2 oz. balsamic vinaigrette
- 2 tbsp olive oil
- salt and pepper
Instructions
- Drizzle the salad dressing over the lettuce and toss to coat.
- Add the beetroot, feta cheese, and red onions.
- Sprinkle the pumpkin seeds over top.
Notes
- My recipe uses cooked beets for a softer, sweeter taste, but you can give raw beets a try (you may want to shave them beforehand).
- Roasting beets whole in foil or boiling them with the skin on is super tasty, and helps them keep their vibrant color.
Nutrition
