Name: Greek Beet Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 3–4 cooked beets, peeled and sliced or cubed; 1/2 cup feta cheese, crumbled; 1/4 red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon lemon juice or red wine vinegar; 1 garlic clove, minced; 1/2 teaspoon dried oregano; Salt, to taste; Black pepper, to taste; 1 tablespoon fresh parsley or dill, chopped

I love this Greek Beet Salad because it’s earthy, vibrant, and full of bold Mediterranean flavor. The sweetness of the beets pairs beautifully with tangy feta and bright lemon, creating a salad that feels both refreshing and satisfying. It’s one of those simple dishes I enjoy making when I want something wholesome that still feels special.

Why You’ll Love This Recipe

I like this recipe because it uses minimal ingredients but delivers big flavor. I enjoy how it can be served chilled or at room temperature, making it perfect for make-ahead meals or gatherings. The combination of beets, feta, and olive oil always feels balanced and nourishing to me. Greek Beet Salad

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Cooked beets
Feta cheese
Red onion
Olive oil
Lemon juice or red wine vinegar
Garlic
Dried oregano
Salt
Black pepper
Fresh parsley or dill

Directions

I start by peeling and slicing the cooked beets into wedges or cubes and placing them in a serving bowl.

I thinly slice the red onion and add it to the bowl with the beets. I sprinkle in the minced garlic and dried oregano.

In a small bowl, I whisk together olive oil, lemon juice or vinegar, salt, and black pepper. I pour the dressing over the beets and gently toss until everything is evenly coated.

I finish by crumbling feta cheese over the top and adding freshly chopped herbs just before serving.

Servings And Timing

This recipe makes about 4 servings.
Preparation takes around 10 to 15 minutes, and there is no cooking required if the beets are already cooked.

Variations

I sometimes add chopped walnuts for extra crunch. When I want more creaminess, I add extra feta or a spoonful of Greek yogurt on the side. I also enjoy adding sliced cucumber for a fresher texture.

Storage/Reheating

I store Greek Beet Salad in an airtight container in the refrigerator for up to 3 days. I don’t reheat this salad, as I enjoy it best chilled or at room temperature.

FAQs

Can I use canned beets?

I can use canned beets, but I rinse and drain them well to reduce excess liquid.

Is this salad vegetarian?

Yes, this salad is completely vegetarian as written.

Can I make this salad ahead of time?

I often make it a few hours in advance and add the feta just before serving.

What herbs work best?

I like using parsley or dill, depending on what I have on hand.

What can I serve with Greek beet salad?

I enjoy serving it with grilled meats, fish, or as part of a mezze-style spread.

Conclusion

I enjoy making Greek Beet Salad because it’s simple, colorful, and full of fresh Mediterranean flavor. It’s a reliable recipe I come back to whenever I want an easy, nourishing dish that feels bright, balanced, and satisfying.