Greek Beet Salad With Feta And Greek Yogurt

Last Updated on January 19, 2026 by Sabrina Currie

This salty, sweet, and tangy Greek beet salad with feta and Greek yogurt is one of my favorite winter salads. With a simple sweet red wine vinaigrette and creamy, salty feta cheese, this beautiful salad has lots of big flavor. If you have cooked beets, this only takes 10 minutes to make!

Why I Love This Recipe

First of all, I love beets. They are both earthy and sweet, and paired with a few simple ingredients, they make a vibrant purple cold salad full of fresh flavors. This Greek salad is a little different than the usual. Despite not having tomato and cucumber, the feta cheese and Greek dressing are familiar, making it a fun surprise for guests. The bold flavor and bright pink color livens up any dinner plate.

Love beets too? Check out my other beet recipes like beet cucumber salad, roasted beet and pumpkin salad or my family's traditional borscht recipe.

Recipe Ingredients

I love a delicious recipe that only uses a few seasonal ingredients and this simple beetroot salad is exactly that.

• Cooked Beets - This beet salad is really quick and easy if you've cooked your beets ahead of time. They keep well after being cooked so you can bake or boil beets up to 5 days ahead of time and store them covered in the fridge. Alternatively you can buy precooked beets. Canned beets can be drained and used for this but they are not as flavorful or sweet as fresh beets. I've used red beets here but you can use any combination of beets like golden beets, pink beets or those cute striped beets called chioggia beets. See tutorial on how to cook beets below.
• Beet Greens - Using beet greens is optional but if you get fresh beets with their beautiful greens, wash, dry and chop them up adding up to 2 cups of the greens to the salad.
• Olive Oil - I like to use a good quality flavorful extra virgin olive oil but you can use lighter second press oil if you prefer.
• Feta Cheese - Greek feta keeps this salad traditional but if you have another type of feta cheese, it is a great option too.
• Fresh Herbs - Parsley brings a refreshing taste and is the main herb but more herbs are even better. Fresh dill, chervil, chives or even green onions will add more bright complexity to this salad.
• Garlic Cloves - With so few ingredients, use fresh raw garlic in the dressing for the best flavor.

See recipe card for quantities.

Want to make this into a meal?

Substitutions + Variations

This simple Greek beet salad recipe makes a great side dish but can also be dressed up for a healthy main course too. Read on for some easy swaps and add-ins!

• Vinegar - For sweeter flavor with more richness, you can swap out the red wine vinegar for an equal amount of balsamic vinegar. In a pinch you could even use fresh lemon juice, though I prefer vinegar for this dressing.
• Cheese - Crumbled feta cheese can be swapped out for crumbled goat cheese or blue cheese if you like.
• Vegan Option - If you are vegan, you can use a tangy, crumbled vegan cheese along with vegan yogurt.
• Main Course Salad - To make this a main course for 2, add in some extra protein. Try 1 cup of cooked, sliced chicken or salmon, 1 cup of cubed medium tofu or a ½ cup of toasted nuts. (Kale and cannellini bean salad is my favorite meal salad.)

Step-by-Step Instructions

Keep extra roasted beets on hand to make beet salads quickly. It's such a gorgeous and delicious salad that always impresses guests.

Step 1. Cook or purchase precooked beets, peel and dice them. *See the notes below on how to cook beets easily.

Step 2. Combine the Greek dressing ingredients together and mix well. (I like to shake up salad dressings in a mason jar with a lid.)

Step 3. Add the remaining ingredients to a large bowl and spoon the Greek vinaigrette over. Toss well and serve with a dollop of Greek yoghurt and a sprinkle of extra herbs, salt and pepper to taste.

Leftovers can be stored in the fridge for up to 4 days. The herbs will wilt but the beets will remain firm and tasty.

How To Cook Beets

Sweet beets, with their earthy flavor and high nutritional value, can be cooked in several easy ways.

To roast in foil, scrub whole beets, trim the stems, wrap them individually in aluminum foil, and roast at 400°F (200°C) for 45-60 minutes until tender when pierced. Roasting really brings out the earthiness of the beets.

For boiling, place whole, unpeeled beets in a pot of cold water, bring to a boil, then simmer for 30-45 minutes depending on size. The beet skins will slip off easily afterward.

To steam, place trimmed beets in a steamer basket over simmering water, cover, and cook for 30-40 minutes.

For baking without foil, place beets on a baking sheet with a splash of water to keep them moist and bake at 375°F (190°C) for 45-60 minutes.

To peel the beets once cooked, let them cool slightly, then rub off the skins with a paper towel or your hands. While beets are a bit messy to peel, I put on a pair of nitrile gloves that keep my hands from getting stained with beet juice.

Pin It For Later

Save this Greek beet salad recipe to Pinterest for next time or share it with your friends on Facebook!

More Great Salads and Salad Dressings

If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.

Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.

Cheers and happy cooking, Friends! Sabrina

📖 Recipe

Greek Beet Salad With Feta And Greek Yogurt

Sweet earthy beets pair up with a tart and slightly sweet vinaigrette, creamy feta cheese and bright parsley for a nutritious and delicious salad. This is a great salad to use leftover roasted beets or store bought precooked beets. To use fresh beets, be sure to boil, steam or roast them ahead of time.

Serves 4 as a side salad.

5 from 5 votes

Print Pin Rate

Course: Hot Salad, Lunch

Cuisine: American, Greek

Diet: Vegetarian

Keyword: Greek Vinaigrette, Healthy beet salad

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 246kcal

Author: Sabrina Currie

Ingredients

Greek Vinaigrette

• ▢ 4 tablespoon olive oil
• ▢ 2 ½ tablespoon red wine vinegar
• ▢ 1 clove garlic minced
• ▢ 1 teaspoon sugar
• ▢ ¾ teaspoon sea salt
• ▢ ¼ teaspoon ground black pepper

Beet Salad

• ▢ 2 cups cooked beets diced into ¾ inch pieces
• ▢ ½ cup feta cheese crumbled
• ▢ 1 cup parsley chopped
• ▢ 1 cup Greek yogurt for serving
• ▢ *Optional: 2 cups beet greens roughly chopped
• ▢ *Optional: ½ cup red onion slivered
• ▢ *Optional 1 cup chopped extra garden herbs like dill chives or chervil

Instructions

• Combine the dressing ingredients in a small bowl or mason jar and whisk or shake until well mixed. Season to taste with extra salt, pepper or sugar.
• In a medium sized bowl, add the beets, parsley, extra herbs and red onions if using and the feta cheese. Pour the dressing over, toss and serve topped with a dollop of the Greek yogurt and sprinkling of extra herbs.

Notes

You can make the salad dressing up to 4 days ahead, covered and stored in the refrigerator.
Leftover salad will keep well for up to 3 days in the fridge, though the herbs will wilt.

Nutrition

Calories: 246kcal | Carbohydrates: 11g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 19mg | Sodium: 730mg | Potassium: 395mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1368IU | Vitamin C: 24mg | Calcium: 182mg | Iron: 2mg

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