Description
Beetroot feta walnut salad is a vibrant, flavorful dish with earthy beets, tangy feta, and crunchy toasted walnuts—perfect as a side or light meal.
Ingredients
- 3–4 cooked beets (roasted or steamed), peeled and sliced or cubed
- 4 oz feta cheese, crumbled
- 1/2 cup walnuts, toasted
- 4 cups mixed greens or arugula (optional)
- 1/4 red onion, thinly sliced (optional)
- 2 tbsp fresh parsley or dill, chopped
- Dressing:
- 3 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar or red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- If roasting beets from scratch, preheat oven to 400°F (200°C), wrap beets in foil, and roast 45–60 minutes; cool and peel.
- Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant; set aside to cool.
- In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and pepper to make the dressing.
- Arrange sliced beets, crumbled feta, toasted walnuts, and mixed greens (if using) in a large bowl or on a platter. Add red onion if desired.
- Drizzle the dressing over the salad and toss gently or leave layered, depending on presentation.
- Garnish with fresh parsley or dill and serve immediately or chill briefly before serving.
Notes
- Use pre-cooked or vacuum-packed beets to save time.
- Add orange segments or roasted carrots for extra sweetness and color.
- Swap walnuts for pecans or almonds if preferred.
- Use goat cheese instead of feta for a creamier twist.
- Serve over quinoa or lentils for a more filling meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 10g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
