If you’re searching for a dish that dazzles in both color and flavor, Roasted Beetroot with Feta and Balsamic Vinegar is your new go-to. This vibrant medley of sweet, earthy beets, tangy balsamic, and creamy feta creates a salad that’s both striking and seriously addictive. It’s perfect for casual lunches, elegant dinners, or anytime you want a healthy showstopper on your table!
Why You’ll Love This Recipe
- Bursting with Color: Every plate is a visual feast—the deep magenta beets and brilliant white feta are as stunning as they are appetizing.
- Incredibly Simple: With just a handful of ingredients and effortless prep, you’ll have a gourmet-worthy dish without breaking a sweat.
- Mouthwatering Flavors: The combo of earthy-sweet roasted beetroot, salty feta, and tangy balsamic vinegar is nothing short of irresistible.
- Versatile & Make-Ahead-Friendly: Enjoy it warm, cold, as a side, as a salad, or even as a light main—plus, it keeps beautifully for lunches all week.
Ingredients You’ll Need
Despite its gourmet looks, the secret to Roasted Beetroot with Feta and Balsamic Vinegar lies in a handful of superstar ingredients. Each one plays a unique role—beetroot brings earthy sweetness, balsamic adds zing, and feta gives that creamy, salty finish. Here’s what you’ll need and why it matters:
- Beetroots: Use fresh, firm beets for the sweetest flavor and boldest color—smaller beets roast more quickly and have a slightly more tender bite.
- Balsamic Vinegar: Don’t skimp on quality here; a rich, aged balsamic adds deep flavor and balances the sweetness of the beets perfectly.
- Kosher Salt: The larger flakes highlight all the earthy, sweet notes of the roasted beetroot.
- Cracked Black Pepper: Always use freshly ground for the best pop of flavor—it gives a little heat and balances the sweetness.
- Feta Cheese: Choose a creamy, good-quality feta. Its saltiness plays beautifully with the beets and tangy vinegar, adding both texture and flavor contrast.
Variations
Don’t be afraid to make Roasted Beetroot with Feta and Balsamic Vinegar your own! This recipe is a fabulous base—customize it with your favorite add-ins, swap out the cheese, or play with extra flavors to suit your mood or whatever’s in your fridge.
- Add Crunch: Toss in some toasted walnuts, pecans, or pistachios for wonderful texture and a nutty finish.
- Alternative Cheese: Goat cheese or soft ricotta work beautifully if you don’t have feta on hand or want to change up the flavor profile.
- Fresh Herbs: Sprinkle with chopped dill, mint, parsley, or basil for a burst of freshness and aroma.
- Citrus Twist: Add orange segments or a zest of lemon for brightness and a subtle, zippy lift.
How to Make Roasted Beetroot with Feta and Balsamic Vinegar
Step 1: Prep Your Beetroots
Begin by preheating your oven to 425°F (220°C). Give your beetroots a good rinse under cold running water, scrubbing away any dirt. Pat them dry and trim away the beet greens, leaving about half an inch of stalk to help them hold their shape and prevent bleeding during roasting. If your beets are especially large, feel free to cut them in half for more even roasting.
Step 2: Wrap and Roast
Lay out sheets of foil, grouping 2–3 beetroots per packet to ensure they cook evenly and retain their moisture. Wrap them up tightly, then place the foil pouches on a large roasting pan. Roast for 45 minutes to 1 hour, until the beetroots are fork-tender but not mushy. The roasting intensifies their natural sweetness and gives them irresistible depth.
Step 3: Cool and Peel
Once the beetroots are roasted, let them cool just enough to handle. The skins will slip off easily—you can rub them away with a paper towel (less mess!) or gently peel using a knife if you prefer. There’s something magical about revealing that glossy, ruby hue inside!
Step 4: Dress and Assemble
Chop the peeled beets into bite-sized chunks and transfer them to a large mixing bowl. Drizzle generously with high-quality balsamic vinegar, sprinkle over kosher salt and cracked black pepper, and toss to coat. Finish by crumbling plenty of feta cheese over the top—don’t be shy! Serve at room temperature or chill for later. Either way, the flavors come together beautifully as they sit.
Pro Tips for Making Roasted Beetroot with Feta and Balsamic Vinegar
- Foil Pouch Perfection: Wrapping the beets in small foil packets locks in moisture, ensuring your roasted beetroot stays juicy and never dry.
- Balsamic Timing: Add the balsamic vinegar after roasting and peeling for the brightest, most vibrant flavor rather than during cooking.
- Mess-Free Peeling: Wear disposable gloves or use a paper towel to rub away beet skins to avoid staining your hands.
- Feta Finishing Touch: Crumble feta after the beets have cooled slightly for a creamy texture that contrasts beautifully with the warm, sweet beetroot.
How to Serve Roasted Beetroot with Feta and Balsamic Vinegar
Garnishes
A sprinkle of extra feta on top is always a crowd-pleaser, but don’t stop there—try fresh herbs like dill, parsley, or mint for brightness. For a gourmet touch, a scattering of toasted nuts or a swirl of extra balsamic reduction creates an elegant finish for your Roasted Beetroot with Feta and Balsamic Vinegar.
Side Dishes
This salad shines alongside roast chicken, grilled fish, or as a vibrant side at a festive holiday spread. For a lighter meal, serve it over baby greens or toss it with cooked quinoa for a hearty, plant-based lunch.
Creative Ways to Present
If you’re hosting, serve Roasted Beetroot with Feta and Balsamic Vinegar in layered verrines or mason jars for a grab-and-go appetizer. Or, arrange the beets and feta artfully on a platter with microgreens — it’s a guaranteed stunner for any potluck or dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Beetroot with Feta and Balsamic Vinegar will keep beautifully! Simply transfer it to an airtight container and store in the refrigerator, where it will stay fresh for up to 4 days. The flavors actually deepen as it sits, making it a fantastic make-ahead option.
Freezing
While you can freeze roasted beets on their own, the full assembled salad with feta and dressing doesn’t freeze well (the cheese and vinegar can change texture). If you want to freeze, roast and peel the beetroots, freeze them in airtight containers, and add the feta and balsamic just before serving.
Reheating
This salad shines cold or at room temperature, but if you prefer it slightly warm, gently reheat the roasted beetroot (without the feta) in the microwave or oven. Toss with feta and balsamic after warming to preserve the best texture and flavor.
FAQs
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Can I use pre-cooked or vacuum-packed beetroots?
Absolutely! If you’re short on time, using pre-cooked (steamed or vacuum-packed) beetroots works nicely—just skip to peeling and dressing, then toss with feta and balsamic. Roasting your own, though, brings out unmatched sweetness and depth.
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Is Roasted Beetroot with Feta and Balsamic Vinegar suitable for meal prep?
Yes! This recipe is a meal prep star. It keeps beautifully in the fridge for several days, and the flavors meld even more as it sits. Just remember to add the feta and balsamic before serving if storing for longer periods.
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How do I prevent my hands from staining when peeling beets?
Beet stains are notorious! Try wearing kitchen gloves or use a paper towel to rub off the skins. If you do get stained fingers, a little lemon juice works wonders to remove the color.
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Can I serve this recipe warm instead of chilled?
Definitely! Roasted Beetroot with Feta and Balsamic Vinegar is delicious warm, at room temperature, or cold straight from the fridge. The feta softens and melts a little over warm beets for extra creaminess.
Final Thoughts
I can’t wait for you to try Roasted Beetroot with Feta and Balsamic Vinegar. It’s a recipe that brings both joy and color to any table—a perfect celebration of honest, simple ingredients coming together in the most delicious way. Give it a whirl and make it your signature side or salad!
Print
Roasted Beetroot with Feta and Balsamic Vinegar Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Roasting
- Cuisine: Western
Description
This Roasted Beetroot with Feta and Balsamic Vinegar recipe is a delightful combination of earthy roasted beets, tangy feta cheese, and a sweet balsamic drizzle. A simple yet elegant dish perfect for any occasion.
Ingredients
Ingredients:
- 10 beetroots
- A nice drizzle of balsamic vinegar
- Kosher salt
- Cracked black pepper
- Feta cheese
Instructions
- Preheat the oven to 425 F. Rinse the beetroot under cold running water and pat dry with a paper towel.
- Cut away the leaves, leaving about 1/2 inch of stalk.
- Place 2 – 3 beetroots in a large enough piece of tinfoil to completely cover them.
- Place foil packets in a large roasting pan.
- Bake for 45 minutes to 1 hour, until the beetroots are fork tender but not overly soft.
- Remove from oven and let cool slightly.
- Rub the skin and root away using a paper towel or peel the skin away using a knife.
- Cut beetroots into bite-sized pieces and deliver them to a large bowl.
- Drizzle with balsamic vinegar, salt, pepper, and feta, to taste.
- Serve at room temperature or cold.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg
