These marinated roasted beets are one of those simple things that make everyday meals feel instantly more special. Tender beet slices, creamy feta, crunchy walnuts, and a drizzle of olive oil and balsamic vinegar create the perfect balance of earthy, salty, and tangy flavors.

Keep a container in the fridge and use them throughout the week in wraps, grain bowls, sandwiches, salads, or on toast. They’re easy to prepare, beautiful to look at, and surprisingly versatile.

Why You’ll Love This Recipe

Beautiful and colorful
Perfect for meal prep
Great for wraps, bowls, and sandwiches
Simple ingredients with big flavor
Keeps well in the fridge

Ways to Use These Roasted Beets

These marinated beets are delicious:

In wraps and sandwiches
Added to grain bowls
On sourdough toast with hummus
In salads with arugula
Served alongside roasted vegetables

Check my roasted beets recipes:

👉 Beetroot wrap
👉 Falafel bowl with beetroots
👉 Millet bowl with feta and herb vinaigrette

Tips for Best Results

Use gloves when peeling beets to avoid staining your hands
A mandoline gives the best thin slices
Let the beets chill before serving for even better flavor
Add fresh herbs like dill or parsley if you like

These marinated roasted beets with feta are proof that simple fridge staples can make healthy meals feel exciting, flavorful, and effortless.

Chickpeas, please!

Marinated Roasted Beets with Feta

A fridge staple for wraps, bowls & sandwiches

Print Recipe Pin Recipe

Prep Time 15

Bake Time 1

Total Time 1 15

Servings: 4

Course: Side Dish

Ingredients Method Notes

Ingredients

4 beets
2 tbsp olive oil
1 tbsp balsamic vinegar
100 g feta cheese about 3.5 oz
a handful of walnuts chopped
1 tsp sesame seeds
salt
black pepper

Method

Preheat the oven to 400°F (200°C).
Wash the beets and wrap each one individually in aluminum foil.
Roast for about 1 hour, or until fork-tender (the exact time depends on the size of the beets). Let them cool completely.
Peel the beets and slice them thinly using a knife or mandoline slicer.
Transfer the beet slices to a container or shallow dish.
Drizzle with olive oil and balsamic vinegar. If using a smaller container, layer half of the beets first, drizzle with half of the olive oil and vinegar, lightly season with salt, then repeat with the remaining beets.
Top with crumbled feta, chopped walnuts, sesame seeds, salt, and black pepper.