Chopped Roasted Beet Salad with Feta and Lemon Zest Vinaigrette

Healthy Chopped Roast Beet Salad with Lemon Zest Vinaigrette from @whiteonrice on

The rain has been such a welcome treat over the last few weeks. Our garden suffered the consequences of drought over the last few years but today, all the fruit trees are soaking up every drop of welcome rain. The citrus are glistening with a fantastic wash of water from the sky, the seedlings are ready for another growth spurt, and our pups…..Sierra and Lexi…..are hiding under their blankies, hoping all this dreaded rain will stop so they can go on their next dog-beach field trip.

Oy, the pups are never happy when it pours from the sky. But the rain is ok with us because it means we’re getting a bounty of veggies this spring!

Healthy Chopped Roast Beet Salad with Lemon Zest Vinaigrette from @whiteonrice on whiteonricecouple.comSo many colors of beets. Are you a beet lover or hater? 

Roasted Beets Recipe on @whiteonrice

All our beets are hearty and they’re the one vegetable that we can grow year round with plenty of harvest from. In early spring we have tender beet greens for terrific green salads and as the roots grow, we’ll pluck them from the ground and after a quick scrub, roast them for dinner.

Farmers markets in our area are starting to filll their stalls with so many varieties of beet root. A few  years ago we asked you all about your love or hate for beets. What a fun read it was to see the split of opinions: those of you who loved beets really LOVED it. And those who disliked them still haven’t found a recipe to change your mind.

Healthy Chopped Roast Beet Salad with Lemon Zest Vinaigrette from @whiteonrice on

Well, hopefully for all you beet “haters” this could be the one to help turn you to the beet-loving team. This chopped beet salad has such great texture, brightness from the lemon zest vinaigrette and salty bite from feta cheese and nuts.

And we’re still hoping we get plenty of rain over the next few weeks because the garden is craving it so much. As for the pups beach-romps? We’ll just have to make it up to them this Spring.


diane and todd

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Roasted Chopped Beet Salad with Feta and Lemon Zest Vinaigrette on @whiteonrice


4.25 from 4 votes
Chopped Roasted Beet Salad
Total Time
1 hr 30 mins

This beet salad is great chilled or at room temperature. If you normally like your salad with lots of vinaigrette, then feel free to double the lemon zest vinaigrette recipe. The beets can be roasted a day or so ahead of time if it is easier for your schedule.

Servings: 4 Serveings
for the beet salad:
  • 2 pounds (910g) fresh beets
  • 4 ounces (113g) crumbled feta
  • 1/4 cup (60ml) minced parsley
  • 1/4 cup (60ml) slivered or sliced almonds
for the Lemon Zest Vinaigrette:
  • 2 med cloves of garlic , minced or crushed
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) balsamic vinegar
  • finely grated zest of 1 medium lemon
  • 2 teaspoons (10ml) fresh lemon juice
  • 1 teaspoon (5ml) brown sugar
  • 1/2 teaspoon sea salt or kosher salt , or to taste
  • fresh cracked black pepper to taste
  1. Roast beets. Pre-heat oven to 400 degrees F.
  2. Cut off beet leaves. Clean and scrub the beets free of dirt.  Place the beets in an oven safe dish and cover with aluminum foil.
  3. Bake for about 1 hour or until beets are tender when easily pierced through with a fork or toothpick. Remove beets from oven and allow to cool for about 30 minutes or until cool enough to comfortably handle.
  4. Using paper towels or wearing plastic gloves (unless you want to scrub your hands thoroughly after to get the beet stains out) rub off the beet skins and slice the beet top stub off of the beets. If the skin does not rub off easy, then use a vegetable peeler to carefully peel the skin. 
  5. Cut beets into bite-sized pieces. Set aside.
  6. Make the Lemon Zest Vinaigrette dressing: In medium bowl, combine all dressing ingredients (garlic, olive oil, balsamic vinegar, lemon zest, lemon juice, brown sugar, salt, and pepper).
  7. Toss together chopped beets, vinaigrette, feta, parsley, and almonds until everything is combined. Season with salt and pepper to taste.
  8. Serve at room temperature or chilled.
{ 17 comments… read them below or add one }
  1. Valerie

    What a beautiful combination of taste, color and texture! This was a very filling dinner salad, and I loved the combination of lemon against the earthiness of beets and creamy feta cheese. ????

    1. Todd & Diane

      Thanks Valerie for the feedback and so glad you enjoyed the recipe!

  2. Michele

    I just made this salad tonight for the first time. It is amazing! Followed the recipe exactly as written and the flavors and texture are perfect! Thank you for posting!

    1. Todd & Diane

      Hi Michele, yay! Thanks for letting us know and glad you enjoyed the recipe.

  3. Deryn @ Running on Real Food

    This is beautiful! I love beet salad and make it often so I’m always on the look out for new recipes. It’s my first time to you blog, it’s lovely! Off to have a look around. 🙂

  4. Marsha

    This salad was great! I made one very important and extremely healthy addition – DON’T THROW AWAY THE BEET GREENS! Intead, slice them in thin ribbons and toss them with the salad – they’re tasty and full of half a dozen vitamines and many important minerals. Eat your greens!

    1. Todd & Diane

      Marsha- great tip about the greens! Thank you.

  5. Maureen

    Beets might just be my favorite food. I think its the beautiful, rich color. Gorgeous photos!

  6. Girish Joshi

    We love this! we often prepare this at our place but only beetroot and add in some tempering. This becomes a veggie with indian bread 🙂

  7. Katrina @ Warm Vanilla Sugar

    Roasted beets and feta belong together. This looks awesome!

  8. Lizthechef

    Dinner party tonight – I know, weird, on a Monday – and I had planned a roasted beet and citrus salad. Your recipe looks much better – and prettier! On the menu –

  9. Liz

    This looks delicious! I can’t wait to give it a try.

    To chime in on the beet debate. In my younger years, I was not a big fan of them. Might have been since most of the time they were served to me pickled and I am not a giant fan of pickled things. However, not too long ago I woke up one day thinking, “You know what sounds good? Beets.” Never thought I would think that but I have been loving them ever since. I guess my mom was right when she told me your tastes change!

  10. Nazia @ Your Sunny Side Up

    Such a beautiful colour! The salad looks delicious 🙂

  11. MB @ Bourbon and Brown Sugar

    I’m with Ksenia… I love beets, but do not love to cook them! I’ve taken to buying the pre-cooked beets at Trader Joe’s, and love to pair them with citrus, like blood oranges and tangerines. Your post is so gorgeous (the photos!) I feel I should give cooking beets a second chance – now I feel like I’m cheating 🙂

  12. Amymak

    I hated beets as a child, but then I discovered they don’t actually come from cans :). Can’t wait to try this!

  13. Nina at

    What a beautiful salad! I love the flavors of beets, feta and lemon together, so I know I will love this salad! Thanks for sharing!

  14. Ksenia @ At the Immigrant's Table

    I LOVE beets, though my main concern is that I do not LOVE handling them. The long cooking time, the constant staining, the many littles “stages” in the beet cooking process are usually the reasons I avoid buying beets on a regular basis. The solution I’ve found is to roast a bunch at once (a whole bag, usually), chop them into bite-size pieces, and then freeze them in their roasted, peeled state. That way, they’re always ready to be thawed out into salads, smoothies or soups! Thanks for this recipe – it looks great.

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