Description

This Beet and Feta Salad is a vibrant, nutritious dish featuring tender roasted beets, creamy feta cheese, and crunchy pumpkin seeds, all tossed in a sweet and tangy balsamic vinaigrette. Perfect for fall gatherings, holiday meals, or a healthy side dish, this salad is as beautiful as it is delicious. Simple, elegant, and packed with flavor!

Ingredients

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For the Salad:

6 medium red beets, cooked, peeled, and chopped (use 4 if larger)
1/2 cup crumbled feta (use block feta for the best flavor)
1/4 cup pepitas (or substitute with sunflower seeds, walnuts, or pecans)
Salt and pepper, to taste

For the Dressing:

2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons balsamic vinegar
2 teaspoons pure maple syrup
1 garlic clove, minced
2 tablespoons fresh parsley, minced

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Instructions

1. Cook the Beets:

Instant Pot Method: Cook beets in an Instant Pot until tender, then peel and chop.
Oven Roasting Method: Wrap whole beets in foil and roast at 400°F (200°C) for 45-50 minutes until fork-tender. Let cool, peel, and chop.

2. Prepare the Dressing:

In a small bowl, whisk together olive oil, red wine vinegar, balsamic vinegar, maple syrup, garlic, and parsley until well combined.

3. Assemble the Salad:

Place chopped beets in a serving dish and toss with the dressing.
Sprinkle with crumbled feta and pepitas.
Season with salt and pepper to taste.

4. Chill & Serve:

Keep the salad cold until ready to serve. Enjoy!

Notes

For extra flavor, let the salad sit for 15-20 minutes before serving so the beets absorb the dressing.
Make ahead: Cook and chop the beets in advance and store them in the fridge for up to 3 days.
Want more texture? Add arugula or mixed greens for extra freshness.
Dairy-free option: Swap feta for avocado or a dairy-free cheese alternative.