This beet and feta salad recipe is packed with bold flavors—think earthy beets, creamy feta cheese, juicy Cara Cara oranges, and buttery Castelvetrano olives, all tossed with olive oil and fresh herbs. Whether you're a full-blown beet lover or just beet-curious, this delicious salad is the best way to add a little color and flavor to your plate!
Why You'll Love It
This beet and feta salad recipe is such an easy side dish recipe that brings together simple ingredients with next-level flavor.
It’s sweet, salty, briny, and fresh all in one bite—kind of like a roasted beet salad, but without the hassle of having to roast beets or deal with the mess of beet juice everywhere.
Since we're using store bought pickled beets, the quick preparation is a total breeze. Because of that, you can whip this up in minutes without needing an instant pot, pressure cooker, or a steamer basket. I also love that my hands aren't stained red from peeling a bunch of beets - def a win in my book!
Plus, let’s talk about how the pickling liquid mingles with the flavors of the other ingredients to create a no-hassle salad dressing that is incredibly delicious!
And who doesn't love a colorful salad loaded with health benefits?! Beets are a root vegetable loaded with antioxidants that can help with oxidative stress, blood pressure, and overall wellness.
And with protein-packed white beans, vitamin-rich oranges, and salty feta cheese, you’ve got a versatile salad that works as a light lunch, a great side dish that's super filling.
Oh, and not to mention this beet and feta salad is a show stopper - just look at those colors! Let's get to it, ya'll!
Ingredients & Substitutions
Here are the simple ingredients that you'll need to make this beet salad recipe. Feel free to swap out certain things to fit your own taste buds!
- Pickled Whole Beets: My favorite beets for this salad are Aunt Nellie's Pickled Whole Beets. They're perfectly sweet and tangy and I love how balanced the earthiness of the beets are. You could also use canned beets from your local farmers market or you can pickle fresh beets if you prefer. If using fresh beets, grab either golden beets or red beets and pickle your own beets using this recipe.
- White Beans: These beans adds a hearty texture. Chickpeas or lentils work too! Or leave them out completely if you are not a bean person.
- Oranges: I always love Cara Cara oranges in this beet and feta salad recipe because their color and sweetness is perfect. But regular oranges or even blood oranges work, too. If you don't have fresh oranges, try using a splash of orange juice, or even lime juice.
- Castelvetrano Olives: Castelvetrano olives are my favorite kind of olives for their buttery, briny bite. These kind of olives are great starter olives since they're more buttery than briny. But if you hate olives, just leave them out.
- Fresh Mint & Fresh Dill: Fresh herbs bring that herby brightness! Swap for basil or another one of your favorite herbs.
- Feta Cheese: Fresh feta cheese is the star of this beet and feta recipe! You can use vegan feta cheese alternatives or even swap for goat cheese if that's more your vibe.
- Olive Oil: For a silky finish. Use extra virgin for extra flavor!
- Flaky Salt & Black Pepper: A must for seasoning.
- Optional Additions: Want to add other ingredients to make it even heartier?! You totes should. Try some crunchy walnuts, pumpkin seeds, thinly sliced red onions, dijon mustard, leafy greens such as arugula or baby spinach. Or try a dash of red wine vinegar, balsamic vinegar, a squeeze of fresh lemon juice or a drizzle of maple syrup balsamic vinaigrette would also be amazing for an extra flavor boost!
How to Make It
Here are the detailed instructions for making this easy feta and pickled beet salad. Don't forget to check out the recipe card below for the printable version.
PREP INGREDIENTS: Drain the canned beets and white beans (be sure to rinse the beans, too!). Cut the earthy beets into bite-sized pieces and segment the Cara Cara oranges. Use your hands to crush the castelvetrano olives and chop the mint and dill.
TOSS IT TOGETHER: In a large bowl, add the beets, white beans, oranges, olives, mint, dill, and half of the creamy feta cheese. Gently toss to combine.
PLATE & FINISH: Transfer to a serving bowl or bed of greens. Crumble the remaining feta on top of the salad.
DRIZZLE & SEASON: Finish with a drizzle of olive oil dressing, a sprinkle of flaky salt, and a few cracks of black pepper.
SERVE: This beet and feta salad is best served room temperature.
SAVE: This delicious beet salad is perfect for meal prep—just store leftovers in the fridge an airtight container for 3-4 days.
What to serve with this Beet & Feta Salad
Here are some of my favorite easy recipes to serve with this colorful beet and feta salad.
- Perfect Grilled Boneless Skinless Chicken Thighs
- Gruyere Grilled Cheese
- Cheesy Potato Soup
- Deviled Eggs with Relish
Recipe
Beet and Feta Salad
Ingredients
- 2 16 oz jars Pickled Whole Beets drained and rinsed
- 1 15.8 oz can White Beans drained and rinsed
- 2 large Cara Cara Oranges segmented
- 1 cup Castelvetrano Olives crushed
- 1 tablespoon Mint roughly chopped
- 1 tablespoon Dill roughly chopped
- 2 tablespoon Finishing Olive Oil
- 4 oz Feta Cheese divided
- Flaky Salt to taste
- Fresh Cracked Pepper to taste
Instructions
- Add beets, white beans, oranges, olives, mint, dill, and half of the feta to a large bowl and toss.
- Transfer to a serving bowl and crumble the remaining feta on top of the salad.
- Drizzle with olive oil, sprinkle with flaky salt, and finish with a few cracks of black pepper.
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