At Homeandfashion.love, we believe a salad should be a celebration-a harmonious blend of color, texture, seasonality, and soul. Roasted beets bring a grounded sweetness and vibrant earthiness that transform a simple salad into something radiant and deeply satisfying. This recipe, a favorite from our Garden Table, is softly herbaceous and lemon-brightened, crowned with creamy feta and a drizzle of olive oil-perfect for early summer lunches, shaded patios, and linen-draped tables.
Why We Love It
Roasted beets offer a subtle sweetness that feels substantial yet delicate, a canvas waiting for the kiss of citrus, a whisper of fresh herbs, and a sprinkle of salt and cream. Lemon juice is the secret ingredient here-it softens the beet’s assertiveness and infuses the dish with a tender brightness that elevates every bite.
Roasted Beet & Feta Salad with Lemon and Herbs
Serves 4 | Best served slightly chilled or at room temperature
Ingredients:
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4–5 medium beets, roasted and peeled
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1 small red onion, thinly sliced
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2 tablespoons extra-virgin olive oil
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Juice of 2 large lemons (don’t be shy!)
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½ teaspoon dried oregano
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¼ cup crumbled feta cheese
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Handful of fresh basil leaves, torn
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Handful of another herb-flat-leaf parsley, tarragon, or mint
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Sea salt & freshly cracked pepper, to taste
Method:
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Roast the Beets:
Wrap each beet in foil and roast at 400°F (200°C) for 40–50 minutes until fork-tender. Let cool slightly, then peel and slice or cube as you prefer. -
Prep the Onion:
Soften the onion by letting it rest in a splash of lemon juice and olive oil while the beets cool. This mellows the bite and infuses citrus brightness. -
Combine & Dress:
In a wide, shallow bowl (we adore a carved olive wood platter for this), layer the beets and onions. Drizzle with olive oil and the remaining lemon juice. Add oregano and salt generously-beets adore salt-and toss gently. -
Add Feta & Herbs:
Crumble feta over the top and scatter fresh herbs just before serving. Finish with cracked pepper and a final squeeze of lemon for that extra lift.
Garden Pairings
This salad pairs beautifully with grilled chicken, crusty sourdough, or a cool glass of mint-infused water. It also complements creamy textures-try it alongside chilled labneh or a dollop of ricotta for a truly elegant lunch.
Styling Tip from the Home & Fashion Table
Serve on a naturally shaped wooden tray or salad bowl, alongside linen napkins and sprigs of rosemary or lemon balm. A halved lemon left casually on the table adds rustic charm and invites guests to brighten their own plates.
Why It Belongs in the Garden Series
This is not just a salad. It’s a love letter to the herbs growing near the kitchen door, to the lemon tree you dream of, to long, languid lunches beneath vine-strung pergolas. It reminds us that beauty, nourishment, and simplicity flourish best in the garden.