Colorful Beet Salad Recipe with Feta Cheese (2024)

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This colorful Beet Salad Recipe will quickly become one of your new favorite salads. Spiralized beets, apples and carrots on a bed on baby spinach, lightly dressed with a tangy vinaigrette. I’ve added a sprinkle of roasted pepitas for crunch and a handful of crumbled feta for extra deliciousness.

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Beet Salad Recipe

I happen to be a fan of beets. I’m the only one in my house who eats them. I’ve always liked them, even as a kid.

I wanted to make a pretty salad with all of the beautiful colors of fall vegetables, but it had to be fresh tasting and not terribly time consuming. This salad looks like it took all day, when in fact, it took about 7 minutes.

Aside from peeling a few veggies and running them through the spiralizer, there isn’t much to it. Whisk up a vinaigrette in 2 minutes and this entire salad is done in under 10 minutes. How’s that for speedy?

Also, I had a plate of this drizzled with a really good Spanish olive oil and a sprinkling of flaked sea salt and it was divine. So, if you don’t feel like whisking up a vinaigrette, it’s still delicious.

My favorite flake salt is Maldon, it is very clean-tasting and the perfect finishing salt. I keep it in a cute salt cellar on the counter so it’s always within reach.

Spiralized Beet Spinach Salad

If you’ve never used a spiralizer before, it’s a snap. The beet and apple were really easy to run through. The carrot, on the other hand, a bit trickier. Use the fattest carrot you can find.

If you can’t find really large carrots, just know that they will come out in smaller semi-circles, not beautiful spirals like the beet, which is not a big deal.

The other option is a vegetable peeler. You can make long ribbons out of the carrot, or just grate them and call it a day.

This recipe is easily made vegan by omitting the cheese. If that isn’t a concern, let me say that goat cheese is also really good here.

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Used in this recipe

• Honey Lemon Vinaigrette – This is my go to salad dressing. Bright and tangy from the lemon, a touch of sweetness from the honey and the whole grain mustard ties it all together.

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Recipe originally published 10/16/17, most recent update 9/3/20