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.
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
- 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
- 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.
Step 2 - Add The Toppings
Crumble over the walnuts and add the mint leaves.
Step 3 - Prep And Add The Dressing
In a small jar, add the salad dressing ingredients and shake until well combined.
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 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.
FAQ'S
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.
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.
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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Beetroot Salad with Feta
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
- 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.
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