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    Home » Recipes » Salads & Sides » Beetroot Salad With Feta

    Beetroot Salad With Feta

    Published: Nov 2, 2022 by Lucy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    A colourful beetroot salad with feta. walnuts and mint leaves in a white dish.

    Everyone's favourite beetroot salad with feta is so quick and easy to make. With just a few simple ingredients, you can have a tasty and nutritious side dish that's perfect for any occasion, ready to serve in just 10 minutes.

    Beetroot salad with feta and walnuts on a plate.

    This yummy beetroot and feta salad with walnuts is full of healthy ingredients. It's also got a great balsamic vinegar dressing that ties all the flavors together.

    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.
    • Healthy and nutritious - red beets are packed with vitamins and minerals, making this salad a great way to get your daily dose of veggies.
    • 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.

    What You Need

    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.

    For The Salad

    Colourful ingredients in bowls on a marble bench.
    • Baby beetroot - you can use tinned or jarred - just be sure it is drained and halved. Of course you can also use fresh beetroot that has been cooked, diced and cooled if you like.
    • Soft feta - Danish feta that is smooth and soft works best in this recipe.
    • Walnuts - crumbled or finely chopped walnuts work gives a healthy crunch and blends well with the other flavours.
    • Fresh mint leaves - fresh mint is best. Dried mint will not yield the same amount of flavour.

    For The Dressing

    Ingredients to make a dressing with in individual bowls.
    • Olive oil - regular or extra virgin olive oil is fine.
    • Balsamic vinegar - use a high quality brand of balsamic vinegar for the best flavor.
    • Honey - choose your favourite local or store bought honey.
    • Wholegrain mustard - you could also use stone ground mustard.
    • Salt and pepper to season.

    Equipment Required

    No specific equipment is needed for this beetroot salad with feta recipe.

    Choose a favourite serving dish or bowl and assemble the salad directly in it.

    Step By Step Instructions

    Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Prep The Ingredients

    Place the halved baby beetroots onto a serving dish. Add small chunks of soft feta.

    Chunks of beetroot and soft feta in a black bowl.

    Step 2 - Add The Toppings

    Crumble over the walnuts and add the mint leaves.

    Fresh mint leaves added to other ingredients in a black bowl.
    Walnut pieces added to a fresh and colourful salad in a black serving dish.

    Step 3 - Prep And Add The Dressing

    In a small jar, add the salad dressing ingredients and shake until well combined.

    An overhead shot looking into a small jar with seeded mustard, balsamic and honey in it.

    Pour the dressing over the top of the salad just before serving.

    A hand holding a decorative jar filled with an honey, mustard and balsamic dressing.

    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 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.
    Beetroot salad with feta and walnuts in a white serving dish.

    FAQ'S

    Can you eat beets raw in a salad?

    You should use a vegetable peeler to remove the tough outer skin off beets if you plan to eat them raw. Beets can be added as a garnish for soup or finely grated into salads to provide colour. However, beets are typically chopped into thin slices, cubes, or chunks and roasted, boiled, or steamed. For this beetroot salad and feta recipe, we want to use soft beetroots, either store bought in a can or jar, or freshly beetroot that has been cooked.

    Are beet salads good for you?

    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.

    A close up of a fresh, colourful and healthy salad on a plate.

    Related Recipes

    Beetroot Salad with feta is absolutely delicious on it's own or paired with other dishes. If you are looking for some more healthy salad ideas, give these a try!

    Here are a few of my most popular salad recipes:

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      Cypriot Grain Salad | Chef Recipe
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      Walnut, Parmesan, Pear and Rocket Salad
    • Salad servers next to a pumpkin and spinach salad.
      Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    Chunks of beetroot, feta, walnuts and fresh mint on a platter.

    Beetroot Salad with Feta

    Everyone's favourite beetroot salad with feta is so quick and easy to make. With just a few simple ingredients, you can have a tasty and nutritious side dish that's perfect for any occasion, ready to serve in just 10 minutes.
    5 from 1 vote
    Print Pin Rate
    Course: Salads
    Cuisine: western
    Diet: Vegetarian
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6 serves
    Calories: 280kcal
    Author: Lucy - Bake Play Smile

    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 tsp honey
    • 2 tsp 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

    RECIPE NOTES & TIPS:
    • 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.

    Nutrition

    Calories: 280kcal | Carbohydrates: 17g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 504mg | Potassium: 514mg | Fiber: 5g | Sugar: 11g | Vitamin A: 267IU | Vitamin C: 7mg | Calcium: 202mg | Iron: 2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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