Beetroot salad with walnut and feta is a vibrant dish that combines earthy beetroot, crunchy walnuts, and creamy feta, creating a delightful balance of textures and flavors. This healthy salad is not only visually appealing but also packed with nutrients, making it a perfect choice for a light lunch or as a side dish for dinner. The bright red hue of the beetroot alongside the green salad leaves and the white feta creates an inviting presentation that is sure to impress. Below, you will find a detailed recipe to create this delicious salad at home, making it easier than ever to enjoy a nutritious meal.

Ingredients

• For the Salad:
• 4 medium-sized beetroots, peeled and chopped into cubes—choose medium-sized beetroots that are firm and smooth for the best texture.
• 1 cup walnuts, roughly chopped—fresh walnuts will give the best flavor and crunch, and toasting them enhances their nuttiness.
• 150g feta cheese, crumbled—opt for high-quality feta for a creamier texture; sheep’s milk feta adds a fantastic flavor.
• 4 cups mixed salad greens (such as arugula, spinach, and lettuce)—a variety of greens adds different textures and flavors; arugula offers a peppery kick.
• 1/2 red onion, thinly sliced—red onions add a nice color and a mild sweetness that balances the earthy beetroot.
• 1/4 cup fresh parsley, chopped—fresh parsley adds a burst of freshness and color; consider using flat-leaf for a more robust flavor.
• For the Dressing:
• 3 tablespoons olive oil—extra virgin olive oil is recommended for its rich flavor and health benefits.
• 2 tablespoons balsamic vinegar—a good quality balsamic vinegar provides a sweet and tangy flavor that complements the salad beautifully.
• 1 teaspoon Dijon mustard—adds a subtle heat and depth to the dressing.
• Salt and pepper to taste—use freshly cracked black pepper for the best flavor.

Steps / Instructions

1. Preheat the Oven: Preheat your oven to 200°C (400°F), ensuring it reaches this temperature before you roast the beetroots for even cooking.
2. Roast the Beetroot: Place the chopped beetroot on a baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat and spread them out in an even layer. Roast for 30-35 minutes, or until tender, turning halfway through for even cooking. They should be easily pierced with a fork; a good indicator is that the edges might caramelize slightly, enhancing the flavor.
3. Toast the Walnuts: In a separate small pan, toast the walnuts over medium heat for about 5-7 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them, as this can impart a bitter taste. Remove from heat and set aside to cool—this step adds an extra crunch and enhances their flavor.
4. Prepare the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined. Taste and adjust the seasoning if necessary; a bit more vinegar can enhance the tanginess.
5. Assemble the Salad: In a large bowl, combine the roasted beetroot, toasted walnuts, salad greens, sliced red onion, and chopped parsley. Pour the dressing over the salad and toss gently to combine, ensuring the beetroot and feta remain intact to preserve their textures. This gentle tossing helps to evenly coat all ingredients without bruising the greens.
6. Add Feta Cheese: Sprinkle the crumbled feta cheese over the top of the salad. The creamy feta adds richness and balances the earthiness of the beetroot.
7. Serve: Transfer the salad to a serving platter or individual bowls. Enjoy fresh, as the textures and flavors will be at their best!

Tips & Tricks

To make the most of your beetroot salad with walnut and feta: You can learn more about this topic.

• Storage: This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to two days. Keep the dressing separate until you’re ready to serve to avoid wilting the greens, as this will maintain the salad’s crisp texture.
• Make-Ahead: You can prepare the roasted beetroot and the dressing in advance. Store the beetroot and dressing separately, then assemble the salad just before serving to keep everything fresh. Consider preparing the ingredients the night before for a quick meal during busy days.
• Common Mistakes: Avoid overcooking the beetroot to retain their texture and vibrant color. Make sure to cool the walnuts after toasting to prevent them from becoming soggy, as moisture can compromise their crunchiness.
• Pro Technique: For extra flavor, you can add a pinch of smoked paprika or a squeeze of lemon juice to the dressing. This adds a nice depth and brightness that can elevate the dish further.

Variations

Customize your beetroot salad with walnut and feta to suit your taste: Check out our related guide for more tips.

• Vegan Option: Substitute the feta cheese with vegan feta or avocado for a creamy element that maintains the richness of the salad.
• Gluten-Free: This salad is naturally gluten-free, making it perfect for gluten-sensitive individuals, ensuring everyone can enjoy it.
• Flavor Variations: Add slices of apple or pear for a sweet touch, or include roasted sweet potatoes for added substance and flavor. Consider incorporating some citrus segments for a refreshing contrast.

Serving Suggestions

Present your salad beautifully by adding some fresh herbs like basil or dill as a garnish. It pairs wonderfully with grilled chicken or fish for a complete meal, or you can serve it alongside a crusty loaf of bread to soak up the delicious dressing. For a refreshing beverage, consider serving it with a glass of sparkling water or a light white wine, which complements the salad’s flavors exceptionally well. A light-bodied Sauvignon Blanc or a crisp Chardonnay could enhance the overall dining experience.

Print

Beetroot Salad with Walnut and Feta

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

35 min

🔥

Calories

250 kcal

A vibrant dish that combines earthy beetroot, crunchy walnuts, and creamy feta, creating a delightful balance of textures and flavors. This healthy salad is not only visually appealing but also packed with nutrients, making it a perfect choice for a light lunch or as a side dish for dinner.

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Ingredients

US Metric

• 4 medium-sized beetroots, peeled and chopped into cubes
• 1 cup walnuts, roughly chopped
• 150g feta cheese, crumbled
• 4 cups mixed salad greens (such as arugula, spinach, and lettuce)
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions

1.

Preheat your oven to 200°C (400°F).

2.

Place the chopped beetroot on a baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat and spread them out in an even layer. Roast for 30-35 minutes, or until tender, turning halfway through.

3.

In a separate small pan, toast the walnuts over medium heat for about 5-7 minutes, stirring frequently until golden brown and fragrant. Remove from heat and set aside to cool.

4.

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.

5.

In a large bowl, combine the roasted beetroot, toasted walnuts, salad greens, sliced red onion, and chopped parsley. Pour the dressing over the salad and toss gently to combine.

6.

Sprinkle the crumbled feta cheese over the top of the salad.

7.

Transfer the salad to a serving platter or individual bowls and enjoy fresh.

Nutrition Facts

Calories 250 kcal