Greek Beet and White Bean Salad with Feta and Lemon-Oregano Dressing

This hearty yet refreshing Greek beet and white bean salad is packed with bold Mediterranean flavors and vibrant vegetables!

Greek roasted beets and creamy white bean salad combined with fresh herbs, cucumbers, olives, feta, and a lemony oregano dressing create a nutritious salad that serves as a side or a light main dish. It’s perfect for meal prep any time of the year.

This salad is hearty, delicious, and versatile enough to suit a variety of dietary needs. It’s naturally gluten-free, high in fiber, and is packed with plant-based protein. If you love Gigantes Plakis, which is my baked butter beans in roasted tomato sauce, you’re going to love this bright, fresh, summery Greek beet and white bean salad. It’s the cool, refreshing version, and boy, do we need it in this heat! It may be hard to share.

Why will it be hard to share this salad?

Sweet, caramelized, earthy, roasted beets,

Tender, meaty, buttery beans,

Juicy, light cucumber,

Crunchy, spicy bell pepper,

Briny, meaty olives,

Tangy, pickled pepperoncini,

Creamy, salty feta,

Smooth, bright, fresh,

Herby, lemony, oregano dressing.

What do I need for the salad?

Beets -medium in size, and you can wrap them in parchment before wrapping them in foil to roast. Make sure the skin peels off easily because if it doesn’t, they aren’t quite done yet. They’ll be fork-tender when fully cooked. Use pre-cooked or steamed beets to save time!

White beans –butter beans or cannellini, rinsed and drained are most traditional, but you can use your favorite white bean, or chickpeas would be a great substitute. If you can’t find butter beans already in the can, you can boil them yourself or grab a substitute.

Cucumber – chopped into similar-sized pieces to the beans and bell peppers, to keep everything consistent and allow for a perfect bite every time.

Bell pepper – any color, chopped, will do. I used red pepper, but I’d really use any color that’s in my fridge.

Pitted olives -Kalamata and/or Castelvetrano, halved or whatever olive or combination of olives you love.

Scallions -thinly sliced to mix in and sprinkle all over the top of a big bowl of this salad. I love how the delicate, fresh onion flavor pops in your mouth.

Pepperoncini – thinly sliced, or you can buy them already sliced to make things even easier.

Feta cheese -this one is measured with your heart. I add a lot, you can add as much as you like. My favorite is sheep’s milk feta, but you can use your favorite.

Fresh mint -finely chopped to brighten and freshen the veggie salad—the perfect pairing with creamy, salty feta. If you don’t have fresh mint, try one teaspoon dried mint.

Fresh dill -chopped with the mint to create the freshest herb combo possible. If you don’t have fresh dill, try using one teaspoon of dried dill instead.

Optional add-in -add baby spinach or arugula to make it even more filling.

What do I need for the dressing?

Olive oil -I use a really good quality extra virgin olive oil for salad dressings. It adds a smooth richness that’s healthy and nutritious, too!

Fresh lemon juice -always freshly squeezed, or red wine vinegar, is really lovely on this salad as well.

Garlic clove -grated or finely minced to add as much garlicky flavor to the salad as possible.

Dried oregano – this is one of my favorite herbs because it’s sweet, savory, and has tons of flavor.

Salt and black pepper – season to your liking, tasting as you add a little at a time.

What’s the best way to roast beets?

Preheat the oven to 400°F (200°C). Wrap the beets individually in foil and roast for 45–60 minutes, or until fork-tender. Let cool, then peel and dice.

How do I make the dressing?

In a small bowl or jar, whisk together the olive oil, lemon juice, grated garlic, oregano, salt, and pepper. Set aside.

How do I assemble Greek beet and white bean salad?

In a large bowl, combine the diced beets, white beans, chopped cucumber, bell peppers, olives, scallions, pepperoncini, dill, and mint. Add the feta cheese.

What’s the best way to finish the salad?

Pour the dressing over the salad and toss gently to combine. Taste and adjust salt and lemon if needed.

How do I serve Greek beet and white bean salad?

Serve immediately or chill for an hour to allow the flavors to meld. Pour into a big serving bowl, and garnish with extra feta and herbs, if desired. I can eat this with just one big spoon, but a nice piece of bread, like my Greek feta bread known as tiropsomo, would be perfect to soak up the extra dressing in the bottom of your bowl.

Is this salad okay to make ahead?

This salad keeps well in the fridge for 2–3 days—perfect for make-ahead meals. Mix it up and store in an air-tight container so you can eat a little each day.

Want a vegan version?

Everything in the salad is vegan except the feta. So, you can omit the feta or use a plant-based alternative. You won’t be disappointed either way!

Do you have more bean salads?

Mediterranean Lemony White Bean Salad

White Bean Salad with Feta

Warm White Bean & Chicken Salad

Mediterranean Chickpea Salad

Greek Black-Eyed Peas Salad

Watch the Video