Greek Beet Salad With Feta And Greek Yogurt

A plate with cubed beet salad, parsley and feta cheese on it.

5 from 5 votes

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.

Prep Time10

Total Time10

Course: Hot Salad, Lunch

Cuisine: American, Greek

Diet: Vegetarian

Keyword: Greek Vinaigrette, Healthy beet salad

Servings:

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