Balsamic Beet Salad with Feta

I am actually quite pleased with myself for posting a beet recipe. I grew up despising the sliced pickled beets that would glare at me from a small glass bowl at every family gathering. I'm not even sure why. I don't think I really disliked the taste, I think I enjoyed not liking them for the sake of...just not liking them. Kid logic, I don't get it.

Sometime between then and now I decided beets aren't all that bad. In fact, they're actually quite delicious. Pickled, boiled, salads, wraps, or just on their own, I love the guys! Probably helps that they're packed full of vitamins and high quality nutrition. You can usually determine how nutritious a vegetable is by its color. The more bright and potent, the more nutrients it packs. This is definitely true of the beet...just check your purple fingers (and counter, cutting board, sink, dish towels....) after making this salad!

The combination of flavors here work extremely well together. The beets are sweet & tender, the onions are crisp, but not overpowering after soaking in the tangy balsamic dressing, and the feta cheese adds a salty creaminess to bring everything together! A perfect, healthy, side dish for anytime of the year!

Balsamic Beet Salad with Feta


For the Salad

  • 5 large beets

  • 1 small white onion, sliced

  • 1/2 cup feta cheese

For the Dressing

  • 2 tbsp balsamic vinegar

  • 1/3 cup olive oil

  • 2 tsp honey

  • 1 clove garlic, micro-planed

  • 1/2 tsp salt (more or less to taste)


  1. Boil the beets (with skin) until soft and set aside to cool (beets may take 45-60 minutes to cook through depending on their size!)

  2. Meanwhile, whisk together all ingredients for the dressing and set aside in fridge

  3. Remove skin from beets and cut into about 1/4 inch slices (skin should peel off easily)

  4. In a large bowl, add beets, onion, balsamic dressing, and gently toss to evenly coat

  5. Cover and chill in fridge

  6. Right before serving, top with feta cheese!