Beet and Feta Salad
by Sommer Collier — last updated on Sep 19, 2024 
Roasted Beet and Radicchio Salad – Fresh and loaded with goodness, this crunchy salad offers all the best flavors of the season, in a rainbow of diverse colors.
Beet and Feta Salad
My family spends the summer teetering on the fence between dietary endeavors and comforting summertime favorites.
One night it’s dripping Italian-style burgers and strawberry shortcakes. The next night we offset the previous day’s calorie-fest with a healthy farm-stand salad and grilled fish or chicken.
It’s a tricky balance between what we want to eat, and what we should eat.
There are plenty of times, however, that what we want to eat is what we should eat.
Those occasions consist of dishes boasting bold colors, audacious flavors, ample texture, and lots of contrast!
Why We Love Roasted Beet Radicchio Salad with Goat Cheese
Roasted Beet and Radicchio Salad packs a powerful punch. It truly covers all the bases as far as your tastebuds are concerned. Bitterness from the crunchy radicchio, spicy radish and red onion slices, sweet tender beets, cool crisp mint leaves, a little acidity from the vinaigrette, and a salty bite of crumbled feta cheese. What’s not to love?
Plus the Beet and Feta Salad is visually bright and beautiful.
Most people have a dynamic reaction to radicchio. It seems to be one of those veggies you either passionately love or avoid at all costs.
One way to reduce the bitterness a smidge is to soak the radicchio in ice-cold water before serving. If you still can’t appreciate its bitey crunch, red cabbage would be a good substitution.
Roasted Beet Goat Cheese Salad would make a superb addition to any summer picnic. The radicchio’s texture allows it to sit for hours without wilting. Not to mention, the vibrant colors can hold their own against any fireworks display!
How To Make Beet and Feta Salad
Ingredients
- Beets
- Olive oil, divided
- Radicchio head (small)
- Red onion (small)
- Radishes
- Fresh mint leaves, chopped
- Crumbled feta (swap goat cheese, queso fresco or cotija)
- Red wine vinegar
- Honey
- Garlic, minced
- Salt and pepper
Instructions
Preheat the oven to 400 degrees F. Trim the beets and place them in a baking dish. Drizzle the beets with 1 tablespoon of oil. Cover and roast for 30-35 minutes, until fork tender.
Cut the head of radicchio into quarters. Remove the core and slice it into thin strips. Place the radicchio in a large bowl of ice water for 20-30 minutes to reduce the bitterness.
Slice the onion and radishes very thin. In a small bowl, whisk together 3 tablespoons of oil, vinegar, honey, garlic, salt, and pepper for taste.
When the beets have cooled a bit, peel off the skin and slice them into thin wedges.
Toss the radicchio, beets, onions, radishes, and mint with the vinaigrette. Top with crumbled feta cheese and serve.
Get the Full (Printable) Recipe for Roasted Beet and Radicchio Salad with Feta. Enjoy!
Frequently Asked Questions
What is radicchio?
This leafy vegetable is a member of the chicory family; it’s a leafy cabbage-style vegetable known for its spiciness, bitter flavor, and crunch.
How do you make radicchio less bitter?
There are two ways to reduce the bitterness of radicchio. The first is to cook it, which tames the bitterness and dulls the color. The second is to slice it thinly and then cover it in olive oil, balsamic vinaigrette, or sherry, and salt for a few minutes until it starts to mellow out.
Healthy Recipes
- Grilled Chicken Fajita Salad
- Summer Cobb Salad
- Avocado Chicken Salad (with Corn)
- Grilled Romaine Salad with Buttermilk
- Smoked Trout with Avocado Dressing
- Fried Goat Cheese Salad
- Kale Salad with Pecorino, Strawberries, and Pine Nuts
- Waldorf Winter Salads
Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, sodium, fiber, and calcium percentages.
Beet Salad with Goat Cheese Recipe
Ingredients
- 4 large beets
- 4 tablespoons olive oil, divided
- 1 head radicchio (small)
- 1 red onion (small)
- 1 bunch radishes
- 1/3 cup fresh mint leaves, chopped
- 3/4 cup crumbled feta, (swap goat cheese, queso fresco or cotija)
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 400 degrees F. Trim the beets and place them in a baking dish. Drizzle the beets with 1 tablespoon of oil. Cover and roast for 30-35 minutes, until fork tender.
- Cut the head of radicchio into quarters. Remove the core and slice into thin strips. Place the radicchio in a bowl of ice water for 20-30 minutes to reduce the bitterness.
- Slice the onion and radishes very thin. In a small bowl, whisk together 3 tablespoons of oil, vinegar, honey, garlic, salt and pepper.
- When the beets have cooled a bit, peel off the skin and slice them into thin wedges.
- Toss the radicchio, beets, onions, radishes, and mint with the vinaigrette. Top with crumbled goat cheese and serve.
Yummy recipe. Thanks for sharing
That looks so yummy! Lol
Roasted Beet and Radicchio Salad – I really love it. I’m in diet processing and it is so good for my health.
Look at the color. Gorgeous!
LOVE the colors Sommer!