This Green Bean & Beet Feta Salad with herb vinaigrette is hearty, so flavorful, and perfect for your next lunch or dinner.
This Green Bean & Beet Feta Salad is so simple to make, with only a handful of ingredients plus a super tangy and flavorful vinaigrette. Roasted green beans, beets, feta, and walnuts make such a delicious combination. This salad is great for serving to company, or to enjoy with family or even as a meal prep (just add the greens and dressing the day-of).
Tips for Making This Salad
Beets: I used already-prepared beets to make this a quick salad to make (such as the Love Beets brand), but you can cook them yourself alternatively. To use the pre-prepped beets, all you need to do is quarter them (or cut further if they’re large).
Meal Prepping: If you’re making this to eat for several days, just store the green beans, beets, and feta separately from the greens, walnuts and vinaigrette.
Vegan Feta: if you’re not into vegan feta, feel free to use vegan parmesan (shredded or shaved). Or, if you prefer to avoid vegan cheeses, then you can substitute olives such as kalamata or green olives.
Nuts: Walnuts are awesome in here, and you can take the extra step of toasting them to make them crisp. Pecans, slivered almonds, or even pumpkin seeds would also be great options.
Greens: You can use your choice of greens such as spring mix, arugula (slightly peppery), butter lettuce, and even add in some radicchio for extra bite. Massaged kale would be a great base for the salad as well. To use kale, I suggest (highly) to remove the steps and cut the leaves into bite-sized pieces. Then drizzle the kale with a small amount of oil and massage the leaves really well using your fingers. This technique does wonders to make the leaves more tender and tasty.
How This Salad Comes Together
Start by preheating the oven to 400 degrees F. If your green beans aren’t trimmed on the ends, then trim the tough ends with a knife. You can either keep the green beans whole, or cut them in half. Line a baking tray with parchment paper. Add the green beans to the tray, drizzle with the avocado oil, and toss. Spread out the green beans and sprinkle generously with kosher salt and pepper. Place the tray into the oven for 20-30 min until the green beans are fork tender and they look somewhat wrinkly. Remove the tray from the oven.
While the green beans are cooking, cut the cooked beets into bite-sized pieces. Then, finely chop the herbs for the dressing (you can use fresh parsley, cilantro, or dill). Next, roughly chop the walnuts.
Make the dressing by adding all the dressing ingredients into a bowl and whisking together. This dressing recipe makes extra than you’ll need for this recipe. It’s a really versatile dressing, so you can use it for other salads.
Once the green beans have cooled down somewhat, you’re ready to assemble the salad. Add the greens to a serving bowl (or divide the greens between bowls). Top with the green beans, beets, vegan feta, and walnuts. Drizzle the dressing over top.
Other Delicious Salad Recipes
If you try this recipe or any others, I would love to know what you think! Leave a star rating on the recipe card below, and you can tag me on Instagram @janetsmunchmeals so that I can see and share your creation!
Green Beans & Beet Feta Salad
Ingredients
- 12 oz. green beans
- 2 tsp avocado oil
- kosher salt and pepper
- 8-10 oz. cooked beets
- 1/3 cup walnuts
- 2-4 servings greens
- 1/3 cup vegan feta crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- Juice of 1/2 lemon
- 1/2 tsp garlic paste or 2 garlic cloves grated
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, cilantro or dill finely chopped
Instructions
- Start by preheating the oven to 400 degrees F. If your green beans aren't trimmed on the ends, then cut off tough ends. You can either keep the green beans whole, or cut them in half.
- Line a baking tray with parchment paper. Add the green beans to the tray, drizzle with the avocado oil, and toss. Spread out the green beans and sprinkle generously with kosher salt and pepper. Place the tray into the oven for 20-30 min until the green beans are fork tender and they look somewhat wrinkly. Remove the tray from the oven.
- While the green beans are cooking, cut the beets into bite-sized pieces. Then, finely chop the herbs for the dressing (you can use fresh parsley, cilantro, or dill). Next, roughly chop the walnuts.
- Make the dressing by adding all the dressing ingredients into a bowl and whisking together. This dressing recipe makes about double the amount you’ll need for this recipe. It’s a really versatile dressing, so you can use it for other salads.
- Once the green beans have cooled down somewhat, you’re ready to assemble the salad. Add the greens to a serving bowl (or divide the greens between bowls). Top with the green beans, beets, vegan feta, and walnuts. Drizzle the dressing over top.