Beet Salad Topped With Feta, Glazed Pecans and Balsamic Glaze

"Looking for something different and delicious to serve guests?  Try this simple beet salad recipe. Fresh beets are peeled and sliced; coated with olive oil and seasoned with salt.  They are baked on foil until tender.  Once cooled to room temperature, simply place on a plate, top with crumbled feta cheese and sugar glazed pecans (or walnuts); drizzle with balsamic glaze.  The salad can be finished with fresh tarragon.   For additional substance, beets can be placed on top of light salad mix or a bed of butter (Boston, bib) lettuce leaves (not shown).  Note,  use imported feta cheese packaged in small blocks with brine.  You will notice a significant difference in texture, creaminess, taste, and moisture verses dry domestic feta cheese already crumbled. Larger Greek neighborhoods have grocery stores that offer a variety of imported feta in barrels with brine.  It is like tasting feta for the very first time.     "
photo by Peter Steriti photo by Peter Steriti
photo by Peter Steriti
Ready In:




  • Peel and slice beets to 3/8" thick rounds.  Place them on a cookie sheet lined with aluminum foil.  Brush both side with olive oil and sprinkle with kosher salt.  Place them in a preheated 400º oven.  They will soften in about 25 minutes.  Remove from oven and cool.
  • When at room temperature, place them on a salad plate alone or on a bed of your favorite light lettuce or salad mix.  Overlap beets in straight line or in a circle.  Top with freshly crumbled feta cheese and sugar glazed pecans.  Drizzle with balsamic glaze. Optionally sprinkle with tarragon and serve.
  • Note: don't discard those beet greens. Simply rinse, trim rough stems and boil in a large uncovered pot of salted water for about 2 minutes, just until tender. Sauté them in olive oil with garlic, salt and red pepper flakes.

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