Roasted Beet, Carrot & Feta Salad

Last Saturday, I was trying to figure out what to make for lunch. My wife said, “go roast some beets and carrots. Throw in feta and make a salad.” I’m not one to argue with a fantastic idea, so off I went.

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My daughter ate it right up and said “Dad, this…is so delicious!” If a four-year old eats a roasted veggie salad for lunch, then it must be good. I asked my wife where she got the idea, and she said that she saw it on some celebrity chef’s website.

So this is a recipe that I made up based on an idea based on a recipe that I never read from a chef whose name I don’t know. Don’t sue me, mystery chef.


  • 3 extra large beets
  • 1 pound of carrots
  • 4 ounces feta cheese
  • juice of ½ lemon
  • 3 tablespoons white balsamic vinegar
  • dash of dried mint
  • dash of salt (if needed)

Set oven to 375 degrees. While oven heats, cut the top and bottom of the beets. Wash to remove dirt and cover in aluminum foil. Do not peel.

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If using whole carrots, peel and cut. We had a pound bag of baby carrots, so we went with that. Place in aluminum foil.

Put both bags of veggies in oven for 30 minutes.

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When 30 minutes is up, remove carrots from oven and set aside.

Roast beets for an additional 50 minutes. Once done, test by sliding a fork toward the center. If it goes in with minimal resistance, then the beets are done. Otherwise, continue to cook, checking every 10 minutes.


Let beets cool for ten minutes on counter. After they have cooled a little, remove peel by grabbing foil and gripping the beet. Rub the foil around the beets, and the peel will come off easily.

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Hidden Mickey…not on purpose.

Cut beets into discs and then halve the discs. Place in bowl, along with the carrots.

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Cover with crumbled feta cheese. We use Bulgarian feta, but any kind is fine. Goat cheese would also be a very nice substitute.

Sprinkle with dried mint. We grow mint in our backyard, and it returns every year. The best part is, we don’t do a single thing to it.

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Pour in juice of half a lemon and the white balsamic vinegar. Regular balsamic or even wine vinegar would be fine here.

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Stir to combine. Once the feta, veggies, and dressing are combined, the dressing gets this creamy fuchsia color. It may not look that appetizing…but it’s delicious.

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Taste and see if it needs any salt. You may not need any, because of the saltiness of the feta. It can be eaten warm, which we did, or chill for an hour in the fridge, if you want. I couldn’t wait that long, that’s for sure.

Serve as a lunch entree or dinner side.

Bonus tip: If you buy beets whole, don’t throw away the greens. After washing all the sand off, saute in some olive oil and diced garlic, as you would spinach.

I hope you like this. Even though I didn’t think of it, I’m quite proud of my execution, and I hope you like it as much as my family did. Let me know what you think in the comments below.


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