This beet salad with feta cheese is a truly delicious and impressive dish using simple ingredients. Cooked beets, crumbled feta and pistachios come together with fresh herbs and a lemon olive oil dressing to enjoy as a side salad or light meal.

Beet salad with feta, pistachios, fresh herbs and a lemon olive oil dressing on a plate with a black metal spoon.
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I love a good salad without any actual lettuce. This Mediterranean carrot salad pops to mind as a prime example of this kind of salad.

They’re hearty, so much more interesting to eat and usually double as great side dishes for a main course. This beet salad with feta cheese is all of those things and more.

I think you’ll love this recipe for a few reasons:

It’s simple – there’s only a handful of ingredients needed.

Quick preparation – start to finish, it’s ready in 10-15 minutes depending on how fast you chop!

It’s pretty! – pretty food tastes better and it’s hard to argue the color of those beets combined with the pistachios, fresh herbs and feta don’t catch your attention with their beauty.

Great to make ahead – this salad keeps well in the fridge for a few days making it great to prep in advance for a meal or enjoy all week long in a variety of ways.

Cooked whole beets, feta cheese, shelled pistachios, parsley and mint in bowls to make a feta beet salad.


  • cooked beets (any variety)
  • feta cheese
  • shelled pistachios
  • parsley
  • mint
  • olive oil
  • lemon
  • salt & pepper

Beets – Using precooked and prepared beets for the salad keeps the preparation quick and easy so that’s what I recommend. You can find these ready to eat beets in the produce section of the grocery store. Canned or jarred beets are not something I ever buy but those would also work. Of course, if you’d rather cook and peel your own beets, feel free to do so if you have the time (they can be steamed, boiled, roasted or pressure cooked) and try to grab some with the greens still attached so you can make these sautéed beet and Swiss chard greens!

Feta – Grab a good quality feta for this recipe. I prefer the blocks of feta which I then crumble myself to the already crumbled feta option. Typically, the blocks are cheaper and you also get more.

Pistachios – Make sure to grab shelled pistachios for this recipe otherwise your fingers will be getting a workout! Pay attention to whether they’re roasted and salted or plain as this will affect the amount of salt used to season the salad at the end.

Tossing together the ingredients for a beet and feta cheese salad in a large glass bowl.


If using ready to eat beets, simply chop them into quarters or halves depending on their size and toss together with the feta, pistachios, minced parsley and mint in a large bowl.

If you wanted to get fancy, you can also spiralize the beets like shown in this Roasted Winter Root Vegetable Salad.

Whisk the olive oil and fresh lemon juice in a small bowl then pour over the beet salad.

Gently toss everything together until well combined and season with salt and pepper to taste.

It’s important to season this salad to taste at the end because both the feta and potentially the pistachios add quite a bit of salt to the dish already. You may end up needing much less than you’d think.

The beet salad can be enjoyed immediately or kept refrigerated and covered for a later time. The flavors actually meld together nicely after it sits so don’t be afraid to prep this in advance.

Preparing a salad of beets, feta, pistachios and fresh herbs in a bowl with a spoon.


I love the simple preparation of the beet salad with feta as it is but there are also an almost endless amount of ways to enhance and bulk it up.

  • Add a cooked grain – millet, quinoa or rice are all good options.
  • A handful of baby greens – something bitter like arugula would be excellent.
  • Try some fresh fruit – berries, pomegranates, citrus segments, diced apple or pear would all be delicious depending on the season for a pop of sweetness.
  • Use dried fruit – raisins, cranberries or cherries can be added for another optional sweet element.
  • Add some honey to the dressing.
  • Swap out pistachios for another nut such as walnuts, hazelnuts or pecans.
  • Add a protein – something like shredded rotisserie chicken would be delicious and turn this into a simple yet balanced meal.
  • Try orange instead of lemon and use a bit of zest in the salad too.
Beet salad with feta cheese on a serving plate.


Beets can be eaten raw but it’s best to very finely shred or slice them if doing so and use them more as a garnish or for a pop of color in a dish.

I find them much more enjoyable when cooked, especially roasted as it brings out their sweeter side.

For this beet salad as well as this roasted beet and apple salad, it’s preferable that they’re cooked given the quantity in the recipe.


No doubt beets have a distinct “earthy” taste. They’re a bit polarizing because of this but if you know how to pair them appropriately, they’re really a delicious and healthy root vegetable.

While the ingredient list is short, each one has a specific way in which it complements the natural flavor of the beets.

The feta cheese adds an element of saltiness, the pistachios also add salt and texture while the lemon, parsley and mint all add a bright freshness to help liven the natural sweet earthy taste of the beets.

Beet with feta salad served with pistachios and fresh herbs.


As a side dish, I love this salad with red meat. Alongside a steak, it’s phenomenal and reminiscent of a restaurant appetizer.

Try it with some filet mignon cooked in the air fryer.

I also like the combination of beets with duck. Pan seared duck breast is one of my favorite simple yet elegant dinners and this beet with feta salad is the perfect pairing for it.

Other meats beet salad goes well with:

  • chicken
  • pork
  • turkey
Beet salad with feta dressed with a lemon olive oil vinaigrette served on a plate with a black spoon.
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4.86 from 75 votes

Beet Salad with Feta

Servings: 4 servings
Prep: 15 minutes
Total: 15 minutes
Beet salad with feta.
A simple beet salad featuring crumbled feta cheese, pistachios, parsley and mint in a lemony olive oil dressing.


  • 3 cups cooked beets, chopped
  • 1/3 cup feta cheese, crumbled
  • 2 tablespoons shelled pistachios, chopped
  • 1/4 cup minced parsley
  • 2 tablespoons minced mint
  • 1 tablespoon extra virgin olive oil
  • juice of 1/2 a lemon
  • salt and pepper to taste


  • Combine the beets, feta, pistachios, parsley and mint in a large bowl.
  • Whisk together the olive oil and lemon juice in a separate small bowl and pour over the beet salad. Toss to combine.
  • Season with salt and pepper to taste.


*Using pre-cooked, ready to eat beets keeps this recipe simple and quick but you can also always cook and peel your own if desired.


Serving: 1SERVINGCalories: 184kcalCarbohydrates: 29gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 11mgSodium: 327mgFiber: 3gSugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. This is an easy and delicous recipe. I love beets cooked anyway, the feta,lemon juice, mint, nuts. I there anything more tasty. Love it and so easy to prepare.

  2. This beet salad was really good. My skeptical husband really enjoyed it too. I really enjoyed the contrasting textures of the beets, feta, and pistachios.

  3. 5 stars
    This beet salad with feta is so easy and quick to prepare! I added extra pistachios to my salad and it tasted so delicious and enjoyable!