This beetroot and feta salad recipe is slightly sweet, salty and totally satisfying!
Fresh beets, salty feta cheese, mixed greens, crunchy nuts, and pumpkin seeds make this beet salad with feta cheese and walnuts light and refreshing.
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 large bowl.
Add the olive oil, salt and pepper to the mixing bowl. Toss the beetroot wedges until completely coated.
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 small bowl and whisk together. Set aside.
When the beetroot wedges are tender, remove from the oven and allow to cool slightly before assembling your feta walnut beetroot salad.