• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » CSA-Inspired Recipes

    Roasted Beet Salad with Pecans and Feta

    Published: Nov 5, 2020 Last Modified: Nov 5, 2020 by Allison

    10553 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    This roasted beet salad with pecans and feta is almost guaranteed to turn beet haters into lovers! Beets roasted with oil and balsamic are served atop a bed of greens along with roasted pecans, feta, and balsamic vinaigrette in this tasty side dish.

    overhead shot of a portion of beet salad on a plate with a slice of garlic toast

    How is your week going so far? I’ve been chipping away at school work, as I gradually begin to see the light at the end of the tunnel in my undergraduate degree. I have taken my own sweet time with finishing it, having started it several years ago and taken a long break in between second and third year, but I am now in my second-last semester and I keep telling myself how good it will feel to have it over with, for once and for all. I think I’ve said it before, but I’ve never really enjoyed school, even though I have, at times, put ridiculous amounts of pressure on myself to succeed. It goes without saying that being done with academia will be such a relief for me.

    Aside from that, I have been enjoying running in the cool weather and am halfway through “Shaun Week,” a week of workouts by Shaun T. I finished the Insanity Max 30 program last week (which I’ll be sharing a review for here soon), and am using Shaun Week as a segue into the next Beachbody program that I plan to do, which is called 21-Day Fix Extreme. Gyms have been closed here in Ottawa for the past month as the province went back into modified phase 2 covid restrictions because this city is one of the hotspots in Ontario, but as someone who never liked going to the gym in the first place, I have been quite happy to complete various workout programs from the comfort of my own bedroom/study/home gym. Living in a very small space for the past few years has certainly forced me to be exceptionally creative with my use of space–though I do look forward to owning a home and having the space for a home gym once again!

    an overhead shot of the beet salad in a wooden salad bowl

    Beets are the marmite of root vegetables: People either love them, or hate them! They are certainly an acquired taste, but when roasted with a bit of olive oil and balsamic, they are delicious! (At least, in my opinion they are.) This roasted beet, feta, and pecan salad is not the most original recipe I have ever shared, but it’s one that we’ve been making for years and years… so I figured it was worth sharing here. 🙂 It makes a lovely side to enjoy with just about any protein and grain to make a complete meal. It’s also tasty with a bowl of soup and garlic bread for a simple, cozy November dinner.

    an overhead shot of the roasted beets on a baking sheet

    INGREDIENTS YOU’LL NEED

    • For the roasted beets: Beets, olive oil, balsamic vinegar, salt, pepper, and garlic powder.
    • For the dressing: Olive oil, balsamic vinegar, lemon juice, maple syrup, dijon mustard, pepper, and garlic.
    • For the salad: Greens of choice (mixed greens, spinach, or kale), dried cranberries or raisins, pecans, feta, and the roasted beets.

    STEP BY STEP INSTRUCTIONS

    1. Roast the beets: Preheat the oven to 400 degrees Fahrenheit. Peel the beets, chop off the stems, and cut into ½-inch cubes. Place in a bowl and toss with the oil, balsamic, salt, pepper, and garlic powder. Line a baking sheet with parchment paper, if desired. Transfer the beets to the baking sheet and roast for 30-40 minutes, until fork-tender. Set aside to cool.
    2. Make the dressing: Combine the oil, balsamic, lemon, maple syrup, salt, pepper, dijon, and garlic in a jar. Secure the lid and shake to combine.
    3. Make the salad: Place the greens in a salad bowl. Top with the cranberries, pecans, feta, and roasted beets. Toss to combine and drizzle the dressing over individual portions. (This prevents the salad from becoming soggy.) If using kale, the method is slightly different because you’ll need to massage the kale with the dressing. Chop the kale, place it in a bowl, and pour the dressing over top. Using your hands, “massage” the dressing into the kale until the leaves are bright green and tender. Then proceed with adding the cranberries, pecans, feta, and beets to the kale. 

    straight on shot of a serving of the salad on a blue plate with a slice of garlic bread on the side

    MORE WHOLESOME SALAD RECIPES

    • Masala Chickpea Kale Salad with Mango Turmeric Tahini Dressing
    • Southwestern Kale Salad with Avocado Dressing + Polenta Croutons
    • Thai-Inspired Peanut Tempeh Noodle Salad

    I hope you love this roasted beet, pecan, and feta salad! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, be sure to tag @upbeet.kitchen and #upbeetkitchen so that I can see!

    Enjoy!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    overhead shot of a portion of beet salad on a plate with a slice of garlic toast

    Roasted Beet Salad with Pecans and Feta


    ★★★★★

    5 from 3 reviews

    • Author: Allison
    • Total Time: 55 minutes
    • Yield: 4 servings 1x
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    This roasted beet salad with pecans and feta is almost guaranteed to turn beet haters into lovers! Beets roasted with oil and balsamic are served atop a bed of greens along with roasted pecans, feta, and balsamic vinaigrette in this tasty side.


    Ingredients

    Scale

    Roasted Beets

    • 4 medium-large or 8 small beets
    • 1 tablespoon extra virgin olive oil (or good quality cooking oil of choice such as avocado, coconut, or ghee)
    • 1 tablespoon balsamic vinegar
    • Pinch each fine sea salt, freshly ground black pepper, and garlic powder

    Balsamic Vinaigrette

    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon maple syrup
    • 1 teaspoon dijon mustard
    • ¼ teaspoon fine sea salt
    • Freshly ground black pepper, to taste
    • 1 large garlic clove, minced

    Salad

    • 8 cups mixed greens, spinach, or chopped kale
    • ¼ cup dried cranberries or raisins
    • ½ cup crumbled feta cheese (I like goat or sheep’s milk feta the best)
    • ½ cup pecan halves, toasted (see note)

    Instructions

    1. Roast the beets: Preheat the oven to 400 degrees Fahrenheit. Peel the beets, chop off the stems, and cut into ½-inch cubes. Place in a bowl and toss with the oil, balsamic, salt, pepper, and garlic powder. Line a baking sheet with parchment paper, if desired. Transfer the beets to the baking sheet and roast for 30-40 minutes, until fork-tender. Set aside to cool.
    2. Make the dressing: Combine the oil, balsamic, lemon, maple syrup, salt, pepper, dijon, and garlic in a jar. Secure the lid and shake to combine.
    3. Make the salad: Place the greens in a salad bowl. Top with the cranberries, pecans, feta, and roasted beets. Toss to combine and drizzle the dressing over individual portions. (This prevents the salad from becoming soggy.) If using kale, the method is slightly different because you’ll need to massage the kale with the dressing. Chop the kale, place it in a bowl, and pour the dressing over top. Using your hands, “massage” the dressing into the kale until the leaves are bright green and tender. Then proceed with adding the cranberries, pecans, feta, and beets to the kale. 

    Notes

    To toast pecans, spread them out on a baking sheet and roast and 325 degrees F for 8-10 minutes. For a nut-free salad, toasted sunflower seeds or pumpkin seeds can be used.

    For a vegan salad, omit the feta and use vegan feta-style cheese or pitted and chopped Kalamata olives instead.

    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Category: Side Dish, Lunch, Supper

    Keywords: roasted beet salad with pecans and feta

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

     

    Related

    « Vegetarian What I Ate Wednesday: Week 3
    Spicy BBQ Cauliflower Wings (Vegan + Gluten-Free) »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Maria

      November 10, 2020 at 9:32 am

      I sure enjoyed this salad. Very tasty, healthy, and a beet salad is such a great idea. The pecans and feta were a terrific addition as well.

      ★★★★★

      Reply
    2. Amy

      November 17, 2020 at 3:50 pm

      This is a great salad, and an excellent way to get my husband to eat beets (he loved it!!). Thanks for this recipe.

      ★★★★★

      Reply
      • Allison

        November 17, 2020 at 5:46 pm

        I’m so happy to hear that! Thanks so much. 🙂

        Reply
    3. Jane

      September 22, 2022 at 10:24 pm

      This was absolutely delicious! I used baby spinach and steamed beets that had already been prepared. Other than the cooking method for the beets, it was made exactly as written. My husband devoured his salad and when I asked if there was anything he’d improve on the recipe he said, “don’t change a thing!” I agree. Will absolutely make again.

      ★★★★★

      Reply
      • Allison

        September 25, 2022 at 10:50 pm

        Hi Jane! I apologize for the delay in responding to your comment! I am so happy to hear how much you enjoyed this salad- it means a lot that you took the time to write a review! ☺️ ❤️
        -Allison

        Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
      ★★★★★
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • featured image for the post, 1200x1200 pixles, of a serving of the salmon pesto quinoa bake on a light blue plate
      Salmon Pesto Quinoa Bake
    • featured image for the post, an overhead shot of the mole chicken, rice, salsa, and cabbage topped with Greek yogurt in a bowl on a light pink backdrop
      Mole Chicken Bowls
    • featured image for the blog post, overhead photo of a barbecue meatball bowl with quinoa, sweet potato, broccoli, and avocado sauce
      Barbecue Meatball Bowls with Avocado Goddess Sauce
    • 1200x1200 pixel featured image for this recipe, an overhead close up photo of an egg and pesto breakfast burrito sliced in half
      Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...