green platter with roast beetroot salad with feta
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5 from 6 votes

Roast Beetroot Salad

An easy roast beetroot salad with a homemade honey dijon dressing. Such an easy and refreshing salad that's packed with tons of nutritional value! 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, Salad
Cuisine: American
Keyword: roast beetroot salad
Servings: 4
Calories: 357kcal
Author: Natalie Dixon


  • 2-3 large Beets
  • 1 Tbsp. Olive Oil
  • Sea Salt
  • Pepper
  • 4-6 cups Spring Mix
  • 1/2 cup Feta
  • 1/4 cup Red onion thinly sliced


  • 5 Tbsp Olive Oil
  • 3 Tbsp Honey
  • 1 Tbsp Dijon mustard
  • 2 Tbsp Lemon Juice


  • Preheat oven to 400 degrees. Line a baking sheet with foil.
  • Wash and peel beets. Cut into large chunks and place on prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. Toss to coat. Lightly pull foil up and over beets to create a pouch. 
    Place in preheated oven and roast for about 40 minutes or until fork tender. 
  • While beets are roasting, add all of your dressing ingredients to a small jar. Shake well until all the ingredients are incorporated. Set aside.
  • On a large platter or bowl, arrange mixed greens and red onions. Top with roasted beets and feta. Drizzle with salad dressing and enjoy!


Serving: 4g | Calories: 357kcal | Carbohydrates: 29g | Protein: 5g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 369mg | Potassium: 537mg | Fiber: 4g | Sugar: 23g | Vitamin A: 580IU | Vitamin C: 19.6mg | Calcium: 119mg | Iron: 1.7mg