5 from 1 vote

Chopped Roasted Beet Salad

Yield: 4 Serveings
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.


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.

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