Sweet, Earthy, and Beautifully Balanced
This beetroot greek salad with feta and honey vinaigrette is the kind of dish that manages to be both striking and simple. The beetroot brings deep, earthy sweetness; the feta adds creamy saltiness; and the honey dressing ties it all together with a touch of warmth. It’s as lovely to look at as it is to eat—bold pinks and whites with a glisten of golden dressing.
I started making this when I had a bunch of roasted beetroot leftover from Sunday lunch. Mixing it with feta and a honeyed dressing was a happy accident that’s now become a regular feature on my table. If you enjoy salads with a hint of sweetness, you’ll also love the watermelon greek salad with feta and mint or the roasted tomato greek salad with feta. You can always see all my greek salads with feta for more ideas that balance colour, flavour, and freshness.
Ingredients (Serves 4)
- 400 g cooked beetroot, cubed or sliced
- 150 g feta cheese, crumbled
- ½ red onion, finely sliced
- 10 cherry tomatoes, halved
- handful of rocket or baby spinach
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- ½ tsp dijon mustard
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Use pre-cooked beetroot that’s vacuum-packed or roast your own for a deeper flavour. Avoid pickled versions—they overpower the dressing. Roasting brings out the natural sweetness and keeps the texture soft but not soggy.
The honey vinaigrette is key here—it’s sharp from vinegar but mellowed by honey. Adjust the ratio depending on your beetroot’s sweetness.
Equipment Needed
You’ll need a small bowl or jar for the dressing, a large salad bowl for assembling, and a whisk or fork for blending the vinaigrette. A sharp knife helps get even cubes of beetroot without staining your hands too much—rub a little oil on your fingers first, it helps. If you want to roast your beetroot from raw, use foil to wrap them and roast at 200°C for about 40–50 minutes until tender.
Instructions
If roasting beetroot, let it cool completely before assembling. In a large bowl, combine the beetroot, tomatoes, onion, and rocket. In a small bowl, whisk olive oil, vinegar, honey, mustard, salt, and pepper until smooth.
Pour the dressing over the salad, toss gently to coat, and crumble feta on top just before serving.
Cooking Technique and Recommendations
The trick is not to overdress it. Beetroot releases moisture as it sits, so start with half the vinaigrette and add more if needed. If you prefer your feta soft and creamy, crumble it while the beetroot is slightly warm—the residual heat helps it blend beautifully with the honey dressing.
What to Serve with This Recipe
This salad pairs wonderfully with roasted lamb or grilled chicken. It’s also stunning alongside the baked greek salad with warm feta crust for a full feta feast. If you fancy something lighter, try it next to my quinoa greek salad with lemon dressing. You can also browse my full list of greek salads with feta for more colourful combinations.
Wine and Beer Pairings
Beetroot loves wines with a touch of sweetness. A chilled rosé or an off-dry riesling pairs perfectly. If you prefer red, a young pinot noir complements the earthy tones beautifully. For beer, go for a Belgian blonde or a honey ale—the malt echoes the dressing’s sweetness while balancing the salt of the feta.
Frequently Asked Questions
Can I use pickled beetroot?
You can, but it’ll change the flavour completely. I prefer plain cooked or roasted beetroot for better balance.
Can I make this salad ahead of time?
Yes, but add the feta and dressing just before serving to keep the colours fresh.
Can I use another cheese?
Goat’s cheese works well too, offering a creamier texture.
Is this salad vegetarian?
Yes, just check your feta uses vegetarian rennet.
Can I add nuts?
Yes, toasted walnuts or pistachios add crunch and work beautifully with beetroot.
Tips for Success When Making Beetroot Greek Salad
Keep the dressing light and balance the flavours. Beetroot varies in sweetness, so taste as you go before adding honey. If serving warm, let the beetroot cool just slightly—it should be warm enough to soften the feta but not melt it completely.
Recipe Variation Suggestions
Add orange segments or pomegranate seeds for extra brightness. A sprinkle of fresh mint or parsley lifts the flavour and adds a lovely herbal note. For a more filling version, toss in cooked lentils or quinoa—they pair beautifully with the beetroot and feta.
Storage and Reheating Beetroot Greek Salad
Keep leftovers in an airtight container in the fridge for up to two days. Serve cold or at room temperature. Avoid reheating—it dulls the colours and changes the texture of the feta.
Health Benefits and Dietary Alternatives
Beetroot is full of antioxidants and folate, supporting blood health and energy. Feta adds protein and calcium, while olive oil brings heart-healthy fats. To make it vegan, swap feta for a dairy-free alternative or sprinkle toasted seeds for texture. It’s gluten-free, nutrient-dense, and perfect for both light meals and dinner sides.
Beetroot Greek Salad with Feta and Honey Vinaigrette
Ingredients
- 400 g beetroot cooked, cubed or sliced
- 150 g feta cheese crumbled
- ½ red onion finely sliced
- 10 cherry tomatoes halved
- handful rocket or baby spinach
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- ½ tsp dijon mustard
- pinch sea salt
- black pepper to taste
Instructions
- If roasting beetroot, let it cool completely before assembling. In a large bowl, combine the beetroot, tomatoes, onion, and rocket. In a small bowl, whisk olive oil, vinegar, honey, mustard, salt, and pepper until smooth.
- Pour the dressing over the salad, toss gently to coat, and crumble feta on top just before serving.