Roasted Beetroot Onion Feta Salad

Roasted red and golden beets and caramelized onions topped with dairy-free feta cheese crumbles and tangy balsamic glaze is the most delicious side dish! This colorful beetroot feta salad is the best because it uses all parts of the beet!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 48kcal

Author Stacey Eckert

Equipment

(2) Large Sheet Pans
Large Platter

Ingredients

1 bunch red beetroot (3 medium beets)
1 bunch golden beetroot (3 medium beets)
3 small yellow onions peeled
2 tbsp balsamic vinegar
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder
3 oz feta cheese (I used half a block of Violife feta)
2-3 tbsp balsamic glaze

Instructions

Preheat the oven to 400 degrees.
Make a cut right above the top of the beetroot to separate the stem from the beetroot. Wrap each beetroot in parchment paper or foil and arrange them on a large sheet pan.
Bake the beets for 50-60 minutes (depending on their size) or until tender.
Slice the beetroot greens into 1-inch pieces, cut the stems into 2-inch pieces and quarter the onions. Arrange the onion wedges (don't separate the slices) and beet stems on a large parchment-lined sheet pan. Drizzle 2 tbsp of balsamic vinegar over the onions (this is what helps the onions to caramelize!) and stems. Season with salt and black pepper. Cover with parchment paper and bake for 20 minutes. Remove the parchment and let it cook for 10-15 more minutes or until tender.
Next, saute the beetroot greens in a large pan over medium heat. Season with garlic powder, onion powder, and a pinch of salt and pepper. Let the greens cook for 5-6 minutes or just until they start to wilt.
The beets are done when you can easily pierce it with a knife. Let the beets cool for 5-10 minutes or until they are cool enough to handle. Cut off the top and the pointy end of each beetroot.
Put a paper towel in one hand and put the beet on top of the paper towel. Hold another paper towel in your other hand and use it to gently rub the skin off. If the skin doesn’t easily peel off, it needs to be cooked longer. Cut each beet into ½ inch slices and then cut each slice in half.
On a large platter, lay the beetroot greens down first and then arrange the beetroot slices, onion wedges, and stems in small groups on top of the greens.
Crumble the feta over the vegetables and then drizzle 2-3 tbsp of balsamic glaze right before you serve.

Notes

Store the leftover salad in an airtight container in the fridge for 3 days.

Nutrition