This beetroot salad with feta is fresh, colourful and packed with flavour - and best of all, it takes just 10 minutes to prepare!
Ready in just 10 minutes, it's the perfect no-fuss side dish for busy weeknights, served alongside my cheesy spinach and salmon pie or flaky chicken vol au vent.
A Quick Look At The Recipe
✅ Recipe Name: Beetroot Salad With Feta
🕒 Ready In: 10 minutes
👨👩👧 Serves: 6 serves
🔥 Calories: 280kcal per serve
🥗 Main Ingredients: beetroot, feta, walnuts, mint
🌿 Dietary: Vegetarian, gluten-free (contains dairy & nuts)
⭐ Why You'll Love It: A five-ingredient salad that looks fancy, tastes amazing and takes just 10 minutes flat.
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Simple, fresh and delicious, with no fussy ingredients.
- Kate
Kate said it best. This one's built for busy weeknights and lazy weekend lunches, just like my Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach, my Walnut, Parmesan, Pear and Rocket Salad or my Chang's Crispy Noodle Salad. Make it ahead, pop it in the fridge, and it's ready when you are.
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Why You're Going To Love This Recipe
- Ridiculously Simple - just five ingredients, most of which you've probably already got.
- Ready In 10 Minutes - no cooking required, just chop, crumble and toss.
- Looks Fancy For Basically No Effort - the kind of salad that gets compliments at a BBQ.
- Flexible - swap the feta, swap the mint, it still works a treat.
Salad Ingredients
Simple, fresh ingredients plus a flavourful balsamic dressing make this colourful salad sing.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Beetroot - tinned or jarred baby beetroot is the easy option; just drain it and halve it. Got fresh beetroot instead? Cook it, dice it and let it cool before using.
- Feta - go for a soft, Danish-style feta. It crumbles beautifully and won't turn the salad grainy.
- Mint - fresh mint only here. Dried mint just doesn't cut it; you lose all that fresh punch.
Variations
- Swap the nuts - try pistachios or toasted almonds instead of walnuts for a different crunch.
- Swap the cheese - goat's cheese or fried haloumi both work brilliantly if feta's not your thing.
- Swap the herb - basil or coriander instead of mint gives it a totally different vibe.
- Roast your own beetroot - if you've got the time, roasting fresh beetroot (skin on, about an hour at 200°C) gives a deeper, earthier flavour than tinned. Just cool, peel and chop before using.
- Bulk it into a meal - stir through cooked quinoa, couscous or brown rice for a filling lunch bowl, or check out my Beetroot and Quinoa Salad if you want that combo already sorted.
How To Make Beetroot Salad
Making this beetroot salad really is as easy as 1, 2, 3.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Add the beetroot and feta. Place the halved beetroot onto a serving dish, then add small chunks of soft feta.
- Step 2: Add the walnuts and mint. Crumble over the walnuts and scatter through the mint leaves.
- Step 3: Make the dressing. In a small jar, add the dressing ingredients and shake until well combined.
- Step 4: Dress and serve. Pour the dressing over the top of the salad just before serving.
Recipe Tips
- No feta on hand? Goat's cheese or fried haloumi are great swaps.
- Not a mint fan? Try basil or coriander instead; both bring their own thing to the party.
- Watch your hands - if you're using fresh beetroot instead of tinned, it will stain everything it touches. Wear gloves or use paper towel when peeling.
- Make it ahead - prep this a few hours in advance; just hold off on the dressing until right before serving so it doesn't go soggy.
- Storage - keep leftovers in an airtight container in the fridge for up to 3 days. The flavours actually get better as it sits.
- Freezing - not suitable for freezing. The beetroot and feta both go mushy once thawed.
- Feeding a crowd? This salad doubles or triples easily; just grab a bigger serving dish.
Beetroot Salad FAQs
You can, but for this salad stick with soft, cooked beetroot, either tinned, jarred or freshly cooked. If you do want to eat beetroot raw, peel it first and grate or thinly slice it so it's easier to eat.
Yes! Prep the beetroot, feta, walnuts and mint a few hours ahead and keep them covered in the fridge. Just don't add the dressing until you're ready to serve; otherwise the salad can go a bit soggy.
Definitely. Cook fresh beetroot until tender (boiled, roasted or steamed all work), then cool, peel, dice and use it just like you would the tinned version. Just be warned, fresh beetroot will stain your hands and chopping board!
This salad will keep in an airtight container in the fridge for up to 3 days. The flavours actually develop more the longer it sits, so it's a great one to make ahead.
Beetroot is high in nutrients and low in calories, so it's a great addition to salads, soups and other meals. Combined with feta, walnuts and a light dressing, this salad is a genuinely wholesome side dish, not just a pretty one.
More Salad Recipes
If you're after more easy salads to add to your rotation, give these a try.
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.