By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
397 cal · 60 min
Roasted Beets with Citrus, Feta and Walnuts
Recipe GLPR091d4f81671f30
This vibrant Mediterranean salad features tender roasted beets tossed with tangy citrus segments, creamy feta cheese, and crunchy toasted walnuts. A simple olive oil and red wine vinegar dressing brings all the fresh flavors together, while fresh scallions add a bright finishing touch.
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Ingredients
6 medium beets, about 1½ pounds
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil, for finishing
2 oranges, segmented
2 grapefruits, segmented
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup crumbled feta cheese
½ cup chopped walnuts, toasted
3 scallions, thinly sliced
Directions
Preheat your oven to 400°F. Scrub the beets clean under running water and trim the stems and roots, leaving about ½ inch intact. Pat dry with paper towels.
Toss the beets with 3 tablespoons of olive oil, kosher salt, and black pepper. Arrange them on a baking sheet in a single layer.
Roast the beets for 40–45 minutes, until they are easily pierced with a fork and the skin begins to wrinkle. Remove from the oven and let cool until they can be handled.
Once cooled, rub the beets gently with a paper towel to remove the skin. Cut them into wedges or cubes, as preferred.
In a large bowl, whisk together the red wine vinegar and 2 tablespoons of olive oil. Add the roasted beets and toss gently to coat.
Add the orange and grapefruit segments to the beets, along with the feta cheese and toasted walnuts. Toss gently to combine.
Season with additional salt and pepper to taste. Transfer to a serving plate and top with the sliced scallions just before serving.
Comments
Beets, citrus, feta, and walnuts are all reliably stocked at Charlotte's major chains—Harris Teeter, Food Lion, Kroger, and Walmart carry everything without a special trip. At roughly $2.50 to $3.00 per serving, it's a mid-range side dish, with feta and walnuts driving the cost; the 60-minute stated time is honest, though most of that is unattended oven roasting, so actual hands-on work is about 10 minutes. The dish holds as a cold salad and reheats fine, making it flexible for weeknight prep and leftovers. However, it's best eaten fresh or within a day, and North Carolina's winter citrus (December through March) aligns well with local availability—though summer versions would need imported citrus at higher cost.
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