Marinated Roasted Beets with Feta (A Fridge Staple for Wraps, Bowls & Sandwiches)

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 recipe
👉 Falafel bowl with beetroots recipe

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.

Marinated Roasted Beets with Feta

Ingredients

• 4 beets
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 100 g feta cheese (about 3.5 oz)
• A handful of walnuts, chopped
• 1 teaspoon sesame seeds
• Salt
• Black pepper

Instructions

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.

Store in the fridge and enjoy throughout the week.