Greek Beet Salad Recipe

Introduction

Greek Beet Salad is a vibrant and flavorful dish that combines tender beets with tangy pickled onions, fresh herbs, and creamy feta. It’s a refreshing side or light meal, perfect for showcasing the natural sweetness of beets with Mediterranean flair.

Ingredients

• 3 large beets (or about 5 cups sliced into wedges or cubed)
• 4 cloves garlic (very finely minced)
• 2 tbsp fresh parsley (finely chopped)
• 1 tbsp oregano (dried, Greek oregano recommended but not required)
• 1/2 cup olive oil (or neutral oil like avocado oil)
• 3/4 cup red wine vinegar
• 1 tsp salt (or to taste)
• 1/2 tsp pepper (or to taste)
• 1/2 cup feta cheese (crumbled, or more to preference)
• 1 small red onion (sliced into bite-sized pieces)
• 1/2 cup warm water (or enough to cover the onions)
• 1/4 cup red wine vinegar
• Fresh parsley (chopped, for garnish)
• Fresh mint (chopped, for garnish)
• Dried oregano (or Greek oregano, for garnish)

Instructions

1. Step 1: If using fresh beets, trim leaves and stems, wash thoroughly, and boil in cold water for 40–50 minutes until tender. Drain and cool, then peel the skins off using a paper towel. If using pre-cooked beets, skip this step.
2. Step 2: Prepare quick pickled red onions by combining sliced red onions, warm water, and 1/4 cup red wine vinegar in a bowl or jar. Set aside to marinate while you prepare the salad.
3. Step 3: Slice the cooled beets into wedges or cubes according to preference. Place them in a large bowl.
4. Step 4: In a small bowl, whisk together olive oil, 3/4 cup red wine vinegar, minced garlic, chopped parsley, oregano, salt, and pepper. Pour the dressing over the beets and gently toss to combine thoroughly without breaking the beets.
5. Step 5: Cover and refrigerate the salad if not serving immediately. It improves in flavor after a few hours or overnight.
6. Step 6: Just before serving, drain the pickled onions and sprinkle them along with crumbled feta cheese over the beet salad. Garnish with fresh parsley, mint, and a sprinkle of dried oregano.
7. Step 7: Serve the salad warm, at room temperature, or chilled for a refreshing experience. Enjoy!

Tips & Variations

• For more intense beet flavor, roast the beets instead of boiling for a sweeter taste.
• Use Greek oregano if available for an authentic Mediterranean aroma.
• Try adding toasted walnuts or pine nuts for extra crunch and richness.
• Adjust the amount of vinegar and garlic to suit your taste preference.

Storage

Store the Greek Beet Salad in an airtight container in the refrigerator for up to one week. Keep the pickled onions separate until ready to serve to maintain their texture. Reheat gently if preferred warm, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or pre-cooked beets for this salad?

Yes, pre-cooked or canned beets can save time and work well in this salad. Just drain them well before slicing and proceed with the recipe.

How long do the pickled onions need to marinate?

Let the onions marinate at least 20–30 minutes for a quick pickle, but leaving them for a few hours or overnight results in a more flavorful bite.

Greek Beet Salad Recipe

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4.6 from 58 reviews

This Greek Beet Salad is a vibrant and delicious Mediterranean-inspired dish featuring tender boiled beets tossed in a flavorful dressing of olive oil, red wine vinegar, garlic, and herbs. Enhanced with tangy crumbled feta cheese and quick-pickled red onions, this salad can be served warm, at room temperature, or chilled for a refreshing, nutritious side or light meal.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beets

• 3 large beets (or about 5 cups sliced into wedges or cubed)

Dressing

• 4 cloves garlic (very finely minced)
• 2 tbsp fresh parsley (finely chopped)
• 1 tbsp oregano (dried, Greek oregano recommended but not required)
• 1/2 cup olive oil (or neutral oil of choice, e.g., avocado oil)
• 3/4 cup red wine vinegar
• 1 tsp salt (or to taste)
• 1/2 tsp pepper (or to taste)

Pickled Red Onions

• 1 small red onion (sliced into bite-sized pieces)
• 1/2 cup warm water (or enough to cover the onions)
• 1/4 cup red wine vinegar

Toppings

• 1/2 cup feta cheese (crumbled, or more for personal preference)
• Fresh parsley (chopped, for garnish)
• Fresh mint (chopped, for garnish)
• Dried oregano (or Greek oregano, for garnish)

Instructions

1. Cook the Beets: If using fresh beets, cut off the leaves and about an inch of the stem, then wash thoroughly. Place in a pot and cover with cold water. Bring to a boil over medium-high heat and cook for 40 to 50 minutes, or until tender when pierced with a fork. Drain and allow to cool. Peel the skins off the beets using a paper towel.
2. Prepare Pickled Red Onions: Combine the sliced red onions, warm water, and red wine vinegar in a small bowl or jar. Set aside to marinate while preparing the rest of the salad. Before serving, drain the onions from the liquid.
3. Slice Beets: Slice the cooled beets into wedges or cubes according to your preference and place them in a large bowl.
4. Make the Dressing and Toss: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped parsley, oregano, salt, and pepper. Pour the dressing over the beets and gently toss to coat thoroughly. Be careful not to stir too hard to prevent the beets from crumbling. Alternatively, place the beets and dressing in a large Ziploc bag and gently toss to combine.
5. Chill or Serve Immediately: The salad can be served right away or covered and refrigerated for up to one week. The flavors deepen and improve when the salad sits overnight.
6. Add Toppings Before Serving: Just before serving, top the salad with crumbled feta cheese and the drained pickled red onions. Garnish with fresh parsley, mint, and a sprinkle of dried oregano if desired.
7. Serving Suggestions: Serve the salad warm, at room temperature, or chilled to enjoy its refreshing taste. Enjoy this versatile and healthy Greek beet salad as a side dish or light lunch.

Notes

• Cooking times for beets can vary depending on their size; test tenderness with a fork.
• For quicker prep, use store-bought cooked beets to skip boiling step.
• Pickled onions can be made in advance and stored in the fridge.
• The salad flavors improve after resting for several hours or overnight.
• Adjust feta quantity to taste for creaminess and saltiness.
• Use Greek oregano if available for authentic flavor, but dried oregano works well too.
• This salad keeps well in the refrigerator for up to one week.

Keywords: Greek Beet Salad, Beet Salad, Mediterranean Salad, Pickled Red Onions, Feta Cheese Salad