This Beet and Feta salad with Maple Dijon Vinaigrette has a little bit of everything: sweet and earthy beets, salt feta, juicy orange segments, crunchy pecans, and a bright, zesty Dijon vinaigrette that ties it all together. It’s one of those dishes that you can serve as a side at a dinner party or enjoying it for lunch. The vibrant colors of this dish will also catch your attention.

For other beet appetizers, try my miso beet hummus or my whipped goat cheese and beet dip. For other refreshing salads, check out my citrus fennel salad with tarragon vinaigrette, leek fennel salad or this citrus radicchio and endive salad.

Beet and feta salad on plate garnished with scallions and orange slices.

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Notes on Ingredients

ingredients labled for beet and feta salad.

*see full list of ingredients and quantities in the recipe card

Beets: Roasting the beets brings out their natural sweetness and intensifies their flavor. Golden or striped beets can be used for variety.
Feta: Crumbled feta adds a creamy, tangy touch. If you prefer, goat cheese can be a great alternative.
Scallions: These add a mild onion flavor. You can substitute with chives or thinly sliced red onion for a sharper bite.
Pecans: Toasted pecans bring a nutty crunch to the salad. Walnuts or pistachios also work well.
Oranges: Fresh orange segments add a juicy brightness. I like to segment each orange and cut them in smaller inch pieces. Feel free to swap in blood oranges or even grapefruit for a different citrus note.

How to Make this Beet and Feta Salad

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap 4 beets in foil and roast on a baking sheet for 45 minutes to an hour, or until fork-tender. Once cooled slightly, rub off the skins under cold water and dice into bite-sized pieces.

segmenting an orange with a knife on a bamboo cutting board.

2. Prepare the Ingredients: While the beets are roasting, prepare the other ingredients. Segment 2 oranges by cutting away the peel and pith, then slicing between the membranes. Chop 3 scallions and roughly chop ¼ cup pecans. Toast the pecans if desired for extra crunch.

3. Prepare the Vinaigrette: In a small bowl, whisk together ½ tablespoon Dijon mustard, 2 tablespoons sherry vinegar, ½ teaspoon maple syrup, and a pinch of kosher salt. Slowly drizzle in ⅓ cup extra virgin olive oil while whisking, then season with black pepper to taste.

Garnishing beet salad with scallions and orange slices.

4. Assemble the Salad: In a large bowl, combine the roasted beets, orange segments, chopped scallions, and 3 ounces of crumbled feta. Drizzle the Dijon vinaigrette over the salad, toss gently to coat, and top with the chopped pecans. Reserve a few orange slices and scallions for garnish before serving

Variations and Substitutions

Cheese: Replace feta with goat cheese or ricotta salata.
Nuts: Use walnuts, almonds, or sunflower seeds for a nut-free option.
Citrus: Swap oranges for blood oranges, mandarins, or grapefruit.
Vinaigrette: If sherry vinegar isn’t available, red wine vinegar or white balsamic are great substitutes.
Sweetener: you can use honey instead of maple syrup.

Storage Tips

Leftovers: Store the salad in an airtight container in the refrigerator for up to 2 days. The beets may stain the feta, but the flavors will still be delicious.
Vinaigrette: The dressing can be made ahead and stored in a jar in the fridge for up to a week. Shake well before using.