Beetroot Salad

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

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 10 votes

Print Pin

Course: Salads

Cuisine: western

Diet: Vegetarian

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 280kcal

Author: Lucy - Bake Play Smile

Cost: $10

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

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