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Beetroot and Feta Salad with Spinach


This beetroot and feta salad is a great choice for winter and fall! The earthy sweetness of the beets pairs beautifully with the crunch of pumpkin seeds and the creaminess of feta .A refreshing mint vinaigrette ties all the flavors together. It’s gorgeous for a holiday table or to bring to a party!

Need more fall salad inspiration? Try this creamy Parmesan brussels sprouts salad and this fall salad for a crowd!

Recipe Ingredients

You’ll need the following ingredients to make this beet and feta salad:

For the dressing

  • Avocado oil
  • Red wine vinegar
  • Honey
  • Fresh mint
  • Dijon mustard
  • Salt and peper

For the salad

  • Beets (jarred or canned)
  • Baby spinach
  • Cooked quinoa
  • Dried cranberries
  • Pumpkin seeds
  • Chopped pecans
  • Feta cheese
  • Shallot

Ingredients needed for the beetroot and feta mint vinaigrette.
Dressing ingredients
Ingredients needed for the beet and feta salad with spinach.
Salad ingredients

Substitutions & Variations

Spinach: Mixed baby greens also work well.

Feta cheese: Feta can be a very polarizing ingredient, so feel free to substitute it with a milder cheese like cotija. You can also use blue cheese or goat cheese.

Quinoa: I love adding quinoa for texture and another healthy punch. If you don’t care for it, feel free to leave it out.

Expert Tips

  • You can easily make this salad ahead of time for a party or gathering. Assemble the dressing and salad ingredients separately then drizzle on the dressing when you’re ready to serve.
  • Quick cooking quinoa or microwave packets are key to making this recipe quick and easy!

More Salad Recipes You’ll Love

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Thank you! ~ Casey

Beetroot Salad with Feta and Spinach

Casey Rooney
This beetroot and feta salad is a great choice for winter and fall! The earthy sweetness of the beets pairs beautifully with the crunch of pumpkin seeds and the creaminess of feta. Each bite offers so many layers of flavors and textures! Plus, it's gorgeous for a holiday table or to bring to a party!
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad
Cuisine American
Servings 4

Ingredients
  

For the dressing

  • 1/4 cup avocado oil olive oil is great, too
  • 3 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tbsp fresh mint, chopped
  • 1 tsp dijon mustard
  • 1/4 tsp sea salt or kosher salt
  • 1/4 tsp black pepper

For the salad

  • 4-5 cups baby spinach loosely packed
  • 16 oz. jar (or can) of sliced beets
  • 1 cup cooked quinoa I love the microwave packets
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/2 cup pecans, chopped
  • 1/4 cup feta crumbles can sub cotija cheese, blue cheese or goat cheese
  • 1 shallot, thinly sliced

Instructions
 

  • Make the vinaigrette: In a small bowl or mason jar, mix the dressing ingredients together. Set aside. 
  • Add & Toss: To a large bowl, add the salad ingredients. Top the salad with the vinaigrette. Toss until combined. Enjoy right away.

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