This flavour-packed beetroot salad with creamy feta, fresh mint, and crunchy walnuts is as simple as it is delicious! Ready in just 10 minutes, it’s the perfect fuss-free side dish for weeknight dinners served alongside cheesy spinach and salmon pie or flakey chicken vol au vent.
Simple, fresh and delicious, with no fussy ingredients.
- Kate
This fresh beetroot and feta salad is loaded with wholesome ingredients and finished with a tangy balsamic dressing that brings every delicious bite to life! It's one of my personal faves!
Just like my Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach, Walnut, Parmesan, Pear and Rocket Salad or my Chang's Crispy Noodle Salad, this beet salad recipe is perfect for a light lunch or as a side dish for a larger meal.
It can be made ahead of time and stored in the fridge for later. And it's so easy to make, you'll wonder why you didn't try this recipe sooner!
Why You're Going To Love This Recipe
- Simple ingredients - this beet salad only requires a few inexpensive ingredients that you may already have in your pantry and fridge.
- Quick and easy to make - this beetroot salad with feta comes together in just minutes, making it perfect for a busy weeknight dinner or a last-minute 'potluck' dish.
- Flexible recipe - don't like feta cheese? Goat cheese or fried haloumni would both be great substitutes. Not a fan of mint? Try using basil or coriander instead - each has its own distinctive flavour to lend to this salad.
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Salad Ingredients
Simple and healthy ingredients plus a flavourful dressing complete this colourful salad.
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Beetroot - you can use tinned or jarred baby beetroot - just be sure it is drained and halved. Of course, you can also use fresh beetroot cooked, diced and cooled if you like.
- Feta - Danish feta that is smooth and soft works best in this recipe.
- Mint - fresh mint is best. Dried mint will not yield the same amount of flavour.
How To Make Beetroot Salad
Making beetroot salad is quite literally as easy as 1,2,3!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Step 1: Place the halved baby beetroots onto a serving dish. Add small chunks of soft feta.
- Step 2: Crumble over the walnuts and add the mint leaves.
- Step 3: In a small jar, add the salad dressing ingredients and shake until well combined.
- Step 4: Pour the dressing over the top of the salad just before serving.
Expert Tips
- If you do not have any crumbled feta cheese on hand, goat cheese would be a delicious substitute, or even fried haloumi!
- I love adding fresh mint to this salad, but if you're not a fan, feel free to swap it out for another herb like fresh basil or cilantro/coriander.
- You can use store-bought canned or vacuum-sealed beetroot (from the veggie section), or cook your own fresh beetroot, chop it into wedges and cool.
- This salad can be served immediately or prepped and stored in the fridge for later. Just save adding the dressing until ready to serve.
- Not suitable for freezing.
- Feeding a crowd? This salad recipe can easily be doubled or tripled!
Serving Suggestions
- Side Dish: Perfect alongside grilled meats like lamb cutlets, BBQ chicken skewers, or (my fave!) pan-fried salmon.
- Light Lunch: Add some cooked quinoa, couscous, or brown rice to bulk it up into a satisfying lunch bowl.
- Grazing Platter: Serve it as a fresh and vibrant addition to an antipasto or grazing board—this salad pairs well with dips, cold meats, and crusty bread.
- Sandwich Filling:
Add to wraps or sandwiches with grilled chicken or falafel for a fresh, tangy bite.
Beetroot Salad FAQs
If eating raw, peel beets first and grate or slice them for salads or garnishes. For this beetroot and feta salad, use soft, cooked beets—either canned, jarred or freshly cooked.
The humble beet is your best bet if you want something that is high in nutrients yet low in calories. Beets can be a tasty addition to salads, soups, and other daily meals, which can help you maintain a healthy diet.
More Salad Recipes
Beetroot Salad with feta is delicious on its own or paired with other dishes. If you are looking for more healthy salad ideas, give these a try!
Here are a few of my most popular salad recipes:
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Beetroot Salad
Ingredients
For The Salad
- 800 g baby beetroot tinned (or jarred), drained and halved
- 200 g soft feta like Danish feta
- ½ cup walnuts crumbled
- ¼ cup fresh mint leaves
For The Balsamic Vinegar Dressing
- 3 tbs olive oil
- 1 tbs balsamic vinegar
- 1 teaspoon honey
- 2 teaspoon wholegrain mustard
- salt and pepper to season
Instructions
- Place the halved baby beetroots onto a serving dish.
- Add small chunks of soft feta.
- Crumble over the walnuts and add the mint leaves.
- In a small jar, add the dressing ingredients and shake until well combined.
- Pour the dressing over the top of the salad just before serving.
Notes
- If you do not have any crumbled feta cheese on hand, goat cheese or fried haloumi would be delicious substitutes.
- I love adding fresh mint to this salad, but if you're not a fan, feel free to swap it out for another herb like fresh basil or cilantro/coriander.
- This salad can be served immediately or stored in the fridge for later. I find that the flavors develop even more after a few hours in the fridge, so if you have the time, I recommend making it ahead of time, just save ading the dressing until you are ready to serve.
Kate Aitken says
Simple, fresh and delicious, with no fussy ingredients. Looks beautiful on a black serving dish.