Beetroot and Feta Salad

5 from 1 reviews

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!




  1. 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.
  2. 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!
  3. Slice beets about a 1/4" thick. You can use a fork to hold them in place while you slice them so you don't get your hands dirty. 
  4. 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.
  5. Drizzle with more homemade honey mustard dressing and enjoy!



  • 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. 

Keywords: beetroot salad with feta, beet salad with feta, beet walnut salad