This simple beetroot salad with feta and walnuts looks fancy but it's SUPER quick and easy to make! You can roast the beets ahead of time and then assemble the salad in just minutes for a delicious main dish or tasty side salad that your family will love!
You Will Love This
- The ingredient list is short and sweet, but each ingredient packs a ton of bold flavor and they all work so well together. The roasted beets are earthy and tender. The honey mustard dressing is creamy and tangy. The walnuts add a delicious crunch. And the feta cheese brings a salty bite. Dinner doesn't have to be complicated to be flavorful!!
- If you loved this roasted beet salad, be sure to check out my Vegan Pasta Salad, my 20 Minute Greek Orzo Salad, or my Mediterranean Garbanzo Bean Salad!
Ingredients and Substitutions
- Beets - Roasted beets have the most amazing flavor. I prefer to roast my own beets or use Love Beets brand of already roasted beets for this recipe. Any color beets will be delicious!
- Spring Greens - Use your favorite lettuce for this recipe. I like to use the spring green mix from the farmer's market or grocery store.
- Feta Cheese - You can sub goat cheese in place of the feta cheese if you prefer.
- Walnuts - Roasted walnuts will give you the best flavor, but regular raw walnuts work too. If you can find candied walnuts, those will be yummy in this salad too!
- Honey Mustard Dressing - My homemade Honey Dijon Mustard Dressing is my very favorite dressing for this beet salad. It perfectly ties all the ingredients together and if you're a mustard fan, you're going to LOVE this dressing! Otherwise, a classic balsamic dressing will taste great as well!
Instructions
Roast beet in foil packets until they are fork tender. Let cool, then carefully peel and slice.
Add greens to a large bowl and toss with about half the honey mustard salad dressing.
Transfer to plates or a large serving platter, then add sliced beets, feta cheese, and walnuts. Drizzle with remaining honey mustard dressing and enjoy your beetroot salad!
Tips
- You don't have to roast your own beets. Love Beets makes delicious roasted beets that come roasted and peeled! All you've got to do is slice them up and add them to your salad. They are just as good as homemade roasted beets as well so don't be afraid to save yourself some time and grab beets as the grocery store next time you're there!
- Beets will stain! Be warned that beets will stain nearly any surface they come in contact with! I like to leave 2-3 inches of the stem on the beets when I roast them so that I have something to grab onto when I'm peeling them after they've been roasted. You can use the foil packet wrapped around the stem to hold the beet in place, and then carefully use a few paper towels to rub the skin off of the beet. If you don't want to have purple hands, I recommend wearing plastic gloves.
FAQ
Feta is my favorite! The salty, tangy flavor of feta cheese pair perfectly with the earthy, deep flavors of roasted beets. I also like to use goat cheese, brie, or even blue cheese. Beets can stand up to strong flavored cheeses, so don't be afraid to experiment!
I am HUGE fan of roasted beets. Roasting them brings out this earthy, slightly sweet flavor that just can't come from boiled beets. Roasting also gets them perfectly tender while building a deep flavor. The key though is to roast them inside foil which traps all the moisture!
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Beetroot and Feta Salad
This simple beetroot salad with feta and walnuts looks fancy but it's SUPER quick and easy to make! You can roast the beets ahead of time and then assemble the salad in just minutes for a delicious main dish or tasty side salad that your family will love!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3-4 small/medium beets
- 5 oz. spring green mix
- 4 oz. feta cheese, crumbled
- ½ cup toasted walnuts
- ½ cup homemade honey mustard dressing
Instructions
- Heat oven to 425 degrees. Trim the stems off the beets leaving about 2-3 inches to use as a handle. Wrap each beet in tin foil. Place on a baking sheet and roast for 45-55 minutes (depending on size) or until they are fork tender.
- Set beets aside until they're cool to the touch. Use the tin foil to hold the stem of the beet with one hand and use a few paper towels to gently rub off the skin with the other hand. The beets will stain your skin so be careful that the paper towel covers your hand, or wear gloves!
- Slice beets about a ¼" thick. You can use a fork to hold them in place while you slice them so you don't get your hands dirty.
- Add greens to a large bowl and toss with half the dressing. Transfer greens to a serving platter. Then add sliced beets, feta cheese, and walnuts.
- Drizzle with more homemade honey mustard dressing and enjoy!
Notes
- You don't have to roast your own beets. Love Beets makes delicious beets that come roasted and peeled! All you've got to do is slice them up and add them to your salad. They are just as good as homemade roasted beets as well so don't be afraid to save yourself some time and grab beets as the grocery store next time you're there!
- Beets will stain! Be warned that beets will stain nearly any surface they come in contact with! I like to leave 2-3 inches of the stem on the beets when I roast them so that I have something to grab onto when I'm peeling them after they've been roasted. You can use the foil packet wrapped around the stem to hold the beet in place, and then carefully use a few paper towels to rub the skin off of the beet. If you don't want to have purple hands, I recommend wearing plastic gloves.
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 11.6 g
- Sodium: 385.8 mg
- Fat: 12.6 g
- Saturated Fat: 3.6 g
- Carbohydrates: 16.9 g
- Fiber: 2.8 g
- Protein: 6.1 g
- Cholesterol: 16.8 mg
Keywords: beetroot salad with feta, beet salad with feta, beet walnut salad
Vicki
how many does this recipe serve?
Kylie
It's about 6 servings depending on how you'll be serving it - ie: as an appetizer, main dish, side dish, etc.
Jolene L.
This is one of my favorite lunch recipes. I prep the beets over the weekend and then add them to my salad each day!
★★★★★