Beetroot And Feta Salad
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Beetroot and Feta Salad is slightly sweet, a little salty, and completely satisfying! Roasting the beets brings out their sweet, earthy flavor, making them crispy on the outside and tender on the inside. Paired with crunchy walnuts and creamy feta, this salad is my go-to for a healthy side dish or a light main course.
I created this colorful beetroot feta salad to impress my guests at my birthday party, and it certainly delivered, ha! With the perfect mix of sweet, tangy, and salty, it was a huge hit. If you love salads like this, you’ll also want to check out my apple walnut salad for another showstopper!
I can tell you, this isn’t just another salad, it’s a real centerpiece, and it’s so easy to make! It’s not complicated or time-consuming, but it still wows with amazing flavor and a beautiful presentation.
👩🏽🍳 Why I Love This Recipe
I love this beetroot, feta, and walnut salad because ever since I made it for my birthday party, it’s never let me down! I keep making it the same way every time because the sweet, earthy roasted beets combined with creamy, salty feta, crunchy walnuts, and pumpkin seeds create the perfect mix of flavors and textures. Tossed with fresh greens and a simple dressing, it’s a dish that looks amazing and tastes even better!
What makes my salad recipe truly special is how versatile and crowd-pleasing it is. Perfect for friends and family who love fresh, hearty salads packed with flavor and nutrition. I’ve served it as a light main dish and as a colorful side at gatherings.
When I’m short on time, I’ll roast the beets ahead or grab pre-cooked ones, and it all comes together in just minutes. Plus, it’s naturally gluten-free, and if I want to make it vegan, I simply swap the feta for a plant-based cheese, it’s that easy! And if you’re a beet lover, don’t miss my other favorites like beet brownies or my cozy beetroot latte!
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🥘 Ingredients
I made my beet salad with feta using affordable ingredients that are easy to find at any grocery store. Here are the main ones:
Red Baby Beetroot: I love using red beets for their sweet, earthy flavor and soft texture when cooked. If you can’t find red, yellow or golden beets work just as well!
Red Onion: Roasted red onions become sweet and mild, making them the perfect addition to this salad. They’re a great balance to the stronger flavors.
Mixed Greens: I used mixed greens, but baby spinach, arugula, or your favorite leafy greens work just as well. They add freshness and color to the salad.
Walnuts & Pumpkin Seeds: The walnuts and pumpkin seeds add crunch and a nutty, earthy flavor.
Regular Feta OR Vegan Feta Cheese: I used creamy vegan feta for a plant-based option, but regular feta is just as delicious. Use whichever you prefer!
Dressing Ingredients: The homemade dressing is super simple: olive oil, lemon juice, vinegar, and a few spices. It pairs perfectly with the sweet roasted beets and tangy feta.
Swaps
Beets: If I can’t find red, I swap for yellow or golden beets and work just as well.
Nuts: Pistachios or pine nuts are great swaps too.
🔪 How to Make
Let me show you how to make my beetroot and feta salad step-by-step, it’s so easy and absolutely delicious!
Preheat Oven, Prep Beetroots: First, I preheat the oven to 390°F (200°C). Then, I wash the baby beetroots, trim the ends, cut them into wedges, and toss them into a large bowl.
Season Beetroots, Add To Baking Dish: Next, I add olive oil, salt, and pepper to the bowl with the beetroot wedges and toss them until they’re fully coated. Then, I spread them out in an even layer on a baking sheet and roast them in the oven for about 15 minutes.
Add Onion: After 15 minutes, I take the beets out of the oven and sprinkle the sliced onion on top. Then, I pop them back in the oven to roast for another 15-20 minutes, until the beets are tender and cooked through.
Prep Dressing: While the beets and onions are roasting, I prepare the dressing. I whisk together all the dressing ingredients in a small bowl until well combined, then set it aside.
Cool Cooked Beets: Once the beetroot wedges are tender, I take them out of the oven and let them cool slightly. This makes them perfect for assembling the feta walnut beetroot salad.
Add Salad To Serving Dish: To assemble, I spread the mixed salad leaves on a large serving platter. Then, I add the roasted beets and onions, sprinkle over the toasted walnuts and pumpkin seeds, and crumble the tangy feta cheese on top.
Garnish & Serve: To finish, I drizzle the homemade dressing over the walnut feta beetroot salad just before serving. It’s ready to enjoy!
💭 Expert Tips
My #1 Secret Tip for keeping my beetroot and feta salad absolutely perfect is to always spread the beets out on the pan so they roast evenly. I learned the hard way that crowding them makes them steam instead of roast, which totally changes the flavor and texture! Now, if I have a lot of beets, I just grab a second baking sheet, it’s a simple trick that makes a huge difference.
Other Tips To Keep In Mind:
- Choose the Right Beets: I always look for firm, round beets with smooth skin, smaller ones are sweeter and taste amazing! Picking fresh, high-quality beets makes all the difference.
- Scrub the Beets: I give the beets a good scrub with a vegetable brush to clean them well. No need to peel them for roasting unless you want to.
- Save Time with Pre-Roasted Beets: When I’m short on time, I grab pre-roasted beets from Trader Joe’s or Love Beets. They’re a total lifesaver and just as delicious!
- Beets Will Stain: Beets can stain everything, so I lay a towel under my cutting board and wear gloves to protect my hands and counters. It’s a simple step that saves a lot of cleanup later.
📖 Variations
I love how easy and delicious my beetroot and feta salad is, but you can also make it your own by adding variations.
Change the Dressing: Sometimes I switch it up with balsamic vinegar dressing, store-bought or homemade both work great! Honey mustard, pomegranate molasses, or my vegan Italian dressing are also delicious options.
Switch Up the Cheese: While I love feta, strong cheeses like gorgonzola, blue cheese, goat cheese, or even creamy burrata work beautifully with beets too. They each add their own unique flavor.
Change the Greens: I often make this salad with arugula (rocket) or spinach for a fresh twist. Kale, romaine, or even beet greens are great swaps too.
Add Quinoa or Lentil: For a heartier version, I just add cooked quinoa, it makes the salad more filling and even more nutritious. It’s such an easy addition. Adding lentils turns this into a protein-packed main dish. Just cook the lentils and toss them in before serving for extra bulk and flavor.
🍽 Serving Suggestions
My healthy beetroot feta salad can be served as a colorful side dish or your main course. Here are a few of my favorite ways to serve this salad:
With Garlic Bread: I love pairing this salad with a few slices of vegan garlic bread, it’s perfect for soaking up the tasty vinaigrette!
With Pasta: It goes so well with a hearty pasta dish like my vegetarian pesto pasta or my gluten-free pasta salad.
With Roasted Veggies: Serve it alongside roasted green beans and potatoes for a cozy, satisfying meal.
Over Rice or Quinoa: For a heartier main, I like serving this salad over rice or my pressure cooker quinoa, it’s super filling and delicious!
🧊 Storage Directions
Refrigeration: Store roasted beetroot and feta salad in an airtight container in the refrigerator. It will keep for about 2 days, but the greens may get soggy if mixed with the other ingredients.
Freezing: It’s not recommended to freeze this salad since the greens and feta don’t hold up well to freezing. However, you can freeze roasted beets separately for future use.
❓Recipe FAQs
CAN YOU EAT BEETS RAW IN A SALAD?
Yes, you can absolutely eat beets raw! They have a crisp texture and a slightly sweet flavor that’s great in salads. If I’m using raw beets, I make sure to peel them first, then julienne, slice thinly, or grate them finely since they’re super crunchy. For this beetroot, walnut, and feta salad, I personally love roasting them, but raw beets work beautifully too if that’s your preference!
ARE BEETS HEALTHY?
Beets are loaded with health benefits, which makes this beet, feta, and walnut salad a great dish to enjoy regularly! They’re a great source of vitamins like folate, minerals like manganese and potassium, and are high in dietary fiber. Plus, they’re low in calories and packed with antioxidants and anti-inflammatory compounds that are great for your body.
ARE BEETS OKAY TO EAT EVERY DAY?
As a nutritionist, I recommend enjoying beets regularly, but it’s best to limit your daily intake to about a 1/2 cup if you plan to eat them every day. While beets are highly nutritious, they contain natural sugars and have a high oxalate content, which can increase the risk of issues like gout if consumed in excess. Moderation is key to getting all their benefits without any downsides!
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🎥 Watch How to Make It
Beetroot And Feta Salad
My Beetroot and Feta Salad is slightly sweet, a little salty, and completely satisfying! Roasting the beets brings out their sweet, earthy flavor, making them crispy on the outside and tender on the inside. Paired with crunchy walnuts and creamy feta, this salad is my go-to for a healthy side dish or a light main course that works for any occasion.
Servings: 4
Calories: 281kcal
Ingredients
Salad Ingredients
- 6 baby beetroot
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- ½ red onion thickly sliced
- 6 oz mixed salad leaves (mixed greens)
- ¼ cup walnuts toasted
- 3 tbsp pumpkin seeds toasted
- 3 oz vegan feta cheese or regular feta, if you don't need this salad to be vegan
Dressing Ingredients
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- ½ tsp dried Italian seasoning
- ½ tsp dried thyme
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat the oven to 390 degrees F / 200 C.
- Wash and trim the ends of the baby beetroots. Cut into wedges and add to a mixing bowl.
- Add the olive oil, salt and pepper to the mixing bowl.
- Toss the beetroot wedges until completely coated.
- Spread in an even layer on a baking sheet and roast in the oven for 15 minutes.
- Remove from the oven and sprinkle the sliced onion over the beets, return to the oven and roast for another 15-20 minutes or until the beets are cooked through.
- Meanwhile prepare the dressing by adding all of the dressing ingredients to a mixing bowl and whisk together. Set aside.
- When the beetroot wedges are tender, remove from the oven and allow to cool slightly before assembling the salad.
- Arrange the mixed salad leaves on a serving dish, top with roasted beets and onion, toasted walnuts and pumpkin seeds and crumble the vegan feta cheese over top.
- Finish with a drizzle of dressing just before serving.
Notes
- To keep my beetroot and feta salad absolutely perfect is to always spread the beets out on the pan so they roast evenly. I learned the hard way that crowding them makes them steam instead of roast, which totally changes the flavor and texture! Now, if I have a lot of beets, I just grab a second baking sheet, it’s a simple trick that makes a huge difference.
- I always look for firm, round beets with smooth skin, smaller ones are sweeter and taste amazing! Picking fresh, high-quality beets makes all the difference.
- I give the beets a good scrub with a vegetable brush to clean them well. No need to peel them for roasting unless you want to.
- When I’m short on time, I grab pre-roasted beets from Trader Joe’s or Love Beets. They’re a total lifesaver and just as delicious!
- Beets can stain everything, so I lay a towel under my cutting board and wear gloves to protect my hands and counters. It’s a simple step that saves a lot of cleanup later.
Nutrition
Calories: 281kcal | Carbohydrates: 12g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 739mg | Potassium: 411mg | Fiber: 3g | Sugar: 5g
This was everything a gourmet salad should be and then some! Loved all the flavors and textures; easily, a new favorite recipe!
Yay! Thank you so much Sara!
Beets, feta and walnuts go so great together. This is a festive salad to serve for Valentine’s Day.
Totally!! This would be delicious as part of a Valentine’s Day dinner! 🙂 Hope you love it when you try it!
Such a gorgeous salad! Definitely perfect for the season. I love the contrast of color between the beets and feta.
Thanks so much Tara! Enjoy!
Such a great blend of flavours. I have just recently started eating more beetroot so I had all the ingredients to make this.
Awesome!! So happy to hear that Rhonda!