Roasted beet salad ingredients
To make this oven roasted beet salad with feta, here’s what you’ll need:
BeetsLemon juiceFeta cheeseOlive oilBalsamic vinegarShallot Green onions
How to roast beets
Preheat oven to 425° F. Rinse beets and cut off the beet greens just about 1 inch from the stem. Discard or save to cook them later! I typically discard them. Line an oven-safe baking dish with foil and place beet in the dish. Drizzle them with olive oil and then place more aluminum foil on top, pressing aluminum foil loosely down and around each beet. Place beets in the oven on the middle rack and roast until tender. 1-2 hours. Let beets rest until they are cool enough to handle, and then peel the skin off. It’s more of a pressing motion rather than peeling. If you can’t seem to get the skin off, this means the beets need more time in the oven to roast. You can use gloves or paper towels to help assist. Lastly, cut the beets into the size chunks you’d like for the roasted beet salad.
How long to roast beets
Depending on the size, the beets will need to roast for about 1 hour to 90 minutes. Pierce the beet with a fork to check if they are done after 60 minutes.
Are roasted beets keto-friendly?
Yes! If you are trying out the keto diet, consume beets with care as they do contain more carbohydrates compared to others veggies (like spinach for example!)
How long do roasted beets last?
If properly stored in an airtight container, they’ll last 3 to 5 days in the fridge.
Do I have to roast the beets?
No, you can use pre-cooked beets to skip the roasting process. You can find baby beets or cooked beets in most local grocery stores.
How do I cook beets in the pressure cooker or Instant Pot?
Rub and wash the beets. Trim off & discard the roots. Pour 1 cup water in the pressure cooker. Place a trivet or steamer basket in the Instant Pot, then place 6 medium beets (7 inch circumference) on the trivet. Close the lid and cook at High Pressure for 24 minutes (firm and a little crunchy) – 28 minutes (soft with some chew) + Quick Release (immediately release the pressure by turning the venting knob to venting position). Carefully open the lid. Peel the skin off and cut up for your salad! Note: if your beets are smaller, 5 inch circumference cook for ~12-15 minutes, if very large cook for 35 minutes.
Tips for making roasted beet salad
When making this roasted beet salad with feta, I highly recommend using smaller beets so they take less time to roast in oven. I used feta in this roasted beet salad, but goat cheese would pair nicely here as well. If desired, you could substitute freshly squeezed orange juice for the lemon juice as well.
More easy salad recipes:
Mason Jar Salad with TortelliniMediterranean Orzo SaladDried Cranberry Broccoli SaladMassaged Kale Blueberry SaladSteak Cobb Salad with Avocado Dressing
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