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beet salad with feta, pumpkin seeds, cranberries in white bowl
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5 from 11 votes

Beet Salad with Feta Recipe

This tender Beetroot and Feta Salad recipe with quinoa is filled with bright fresh flavors and tossed with a pungent homemade balsamic dressing. Enjoy this simple beet salad for lunch or dinner!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 8 Side Salad
Calories: 214kcal
Author: Farrukh Aziz

Ingredients

  • 2 pounds Red and Golden Beets boiled/steamed/roasted - peeled and diced
  • ¾ cup Cooked Quinoa
  • 5 ounces Feta Cheese Cubes
  • ½ cup Dried Cranberries
  • 3 tablespoons Pumpkin Seeds toasted
  • ½ cup Microgreens

For Dressing

  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 2 tablespoon Apple Cider Vinegar
  • ½ tablespoon Maple Syrup
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Salt
  • ½ teaspoon Pepper

Instructions

  • In a small bowl, combine all the ingredients for dressing, whisk well and refrigerate.
  • Clean, rinse and boil the beets in a large pot ( for 45-50 minutes) until fork tender. Rub under cool running water to remove the skin. Cut into quarters (if using baby beets) or dice into ½ -1 inch cubes and place into a large bowl.
  • Add cooked quinoa, feta cubes, and cranberries in the bowl with cooked beets (See Notes*). Drizzle the prepared dressing and gently toss.
  • Top with microgeens and pumpkin seeds. Serve!

Notes

*Reserve a few red and golden beet cubes along with some feta cheese cubes to top the salad for a beautiful presentation. Golden beets and feta cheese stain deeply when tossed with red beets.
Steam - Place the clean beets in a steamer basket and steam for 30 minutes until tender.
Boil – Place the beets in a large pot with boiling water over medium heat. Allow the beets to cook for 40 to 50 minutes until tender. 
Roasted – Preheat the oven to 400 degrees Fahrenheit. Wrap the beets with aluminum foil and roast in the preheated oven for 50 to 60 minutes until easily pierced with a fork.
Storage - Store the leftovers in an airtight container in the refrigerator for up to three days. 
 

Nutrition

Calories: 214kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 441mg | Potassium: 455mg | Fiber: 4g | Sugar: 15g | Vitamin A: 118IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 2mg