Warm roasted beetroot and feta salad

    1 hour 15 min

    This is a simple but elegant salad that's perfect for a dinner party starter. Beetroot and feta is a lovely combination, with the sweet and tart flavours complementing each other. Enjoy!

    320 people made this

    Serves: 4 

    • 4 beetroots, trimmed, leaving 2cm of stem attached
    • 4 tablespoons minced shallot
    • 2 tablespoons minced fresh parsley
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon red wine vinegar
    • salt and pepper to taste
    • 4 tablespoons crumbled feta cheese

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6. Wrap each beetroot individually in aluminium foil, and place onto a baking tray.
    2. Bake beetroot in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven and allow to cool until you can handle them. Peel beetroot and cut into 6mm slices.
    3. While the beetroot is roasting, whisk together shallot, parsley, olive oil, balsamic vinegar and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
    4. To assemble the dish, place the warm, sliced beetroots onto a serving dish, pour vinaigrette over the beetroots, and sprinkle with feta cheese before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (273)


    really great and easy. I was short on time so microwaved the beets instead (10 minutes on high). Thank you!  -  10 Jun 2008  (Review from Allrecipes US | Canada)


    Very, very good! It was way too hot to turn on the oven, so instead I peeled and cubed the beets, mixed together everything except the parsley and feta and wrapped in a double thickness foil pouch - roasted on the grill for about 15 minutes or so, then sprinkled with the parsley and feta. DELICIOUS! And good cold, too, as I'm still picking on the leftovers.  -  10 Jun 2008  (Review from Allrecipes US | Canada)


    The best beets we've ever eaten. I used green onions instead of shallots and I didn't have wine vinegar so used balsamic instead. These were so good we were craving them the following day and I think they were even better. Until yesterday I thought canned beets grew on trees! They were much easier to cook than I imagined. This will be a regular recipe for us.  -  15 Jan 2008  (Review from Allrecipes US | Canada)