Name: Beetroot Salad with Feta and Walnuts Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 2 pounds red beets, trimmed, washed and dried; ¾ cup walnut halves; 3 ounces crumbled feta or fresh goat cheese; ¼ cup chopped parsley; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 2 teaspoons honey; Kosher salt, to taste; Freshly ground black pepper, to taste

Jump to Recipe· 3.9 from 88 reviews

If you’re looking for a salad that’s bursting with color, texture, and bold flavors, the Beetroot Salad with Feta and Walnuts Recipe is exactly what you need in your culinary repertoire. This dish masterfully combines the earthy sweetness of roasted beets with the creamy tang of feta cheese and the satisfying crunch of toasted walnuts. Each bite is a delightful symphony of taste that feels both fresh and comforting, perfect for elevating any meal whether as a light lunch or an impressive side dish. Best of all, it’s surprisingly simple to prepare, making it a fantastic option for busy days or when you want to impress without stress.

Ingredients You’ll Need

A white bowl holds a colorful salad with three main visible layers: the base is dark red beet pieces, scattered with small chunks of white cheese. On top, there is a bright green layer of chopped leafy herbs spread evenly. Light brown walnut pieces are sprinkled all over, adding texture. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface, next to a glass of water with ice cubes and a folded gray cloth. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to nailing this vibrant salad. Each component plays a crucial role—the beets provide a natural sweetness and vibrant hue, the walnuts add crunch and richness, and the feta brings a salty creaminess that ties everything together.

2 pounds red beets: Fresh, firm beets ensure the best sweetness and texture after roasting.
¾ cup walnut halves: Toasted walnuts add a crunchy contrast and nutty depth.
3 tablespoons olive oil: Use quality extra virgin for smoothness and to enhance flavors.
2 tablespoons red wine vinegar: Adds just the right amount of tang to balance the sweetness of beets.
2 teaspoons Dijon mustard: Offers a subtle sharpness that brightens the dressing.
2 teaspoons honey: Sweetens the vinaigrette naturally and softens acidity.
Kosher salt and pepper: Essential for seasoning and bringing out the best flavors.
3 ounces crumbled feta or fresh goat cheese: Creamy and salty, this cheese complements the earthy notes perfectly.
¼ cup chopped parsley: Fresh parsley adds a pop of green color and a refreshing herbal note.

How to Make Beetroot Salad with Feta and Walnuts Recipe

Step 1: Roast the Beets

Start by preheating your oven to 400 degrees Fahrenheit. Wash and trim your beets carefully, then wrap each one individually in aluminum foil. Place them on a baking sheet and roast for about 45 to 60 minutes until tender when pierced with a fork. This slow roasting intensifies their natural sweetness and results in that lovely, deep red color you’ll love in your salad.

Step 2: Prepare the Walnuts

While the beets roast, toast the walnut halves in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until they’re fragrant and just starting to brown. Let them cool; this toasting step really enhances their nutty flavor and adds crunch that contrasts beautifully with the soft beets.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, a pinch of kosher salt, and freshly ground black pepper. This simple vinaigrette strikes the perfect balance of sweet, tangy, and savory, coating each ingredient without overpowering their natural tastes.

Step 4: Assemble the Salad

Once the beets are cool enough to handle, peel off their skins by rubbing gently with your fingers or a paper towel. Cut them into bite-sized wedges or cubes. In a large mixing bowl, toss the beets with the dressing, then add the toasted walnuts, crumbled feta, and chopped parsley. Give everything a gentle toss so the flavors mingle without breaking up the cheese too much.

How to Serve Beetroot Salad with Feta and Walnuts Recipe

The image shows four roasted beets with dark, rough skins sitting on crumpled foil on a metal tray to the right. To the left side on a white marbled surface are ingredients in small white bowls: crumbled white cheese with a crumbly texture on a white plate, walnuts with a rough and uneven surface in a bowl, a bowl of yellowish mustard with honey on one side, a bowl filled with golden olive oil, and a small glass of bright red liquid. Fresh green parsley with leafy texture lies loosely arranged below the bowls, and a silver pepper grinder stands to the far left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra toasted walnuts or a few whole parsley leaves on top for a pretty final touch. You can also add a few crumbles of feta just before serving to keep that fresh look. If you want to introduce a little color variation, thinly sliced radishes or a scattering of microgreens work wonderfully.

Side Dishes

This beetroot salad pairs beautifully with grilled meats like chicken or lamb, adding a refreshing contrast to smoky flavors. It also works as a lively side to a grain bowl or alongside warm, crusty bread for a light but satisfying meal.

Creative Ways to Present

For an elegant touch, arrange the salad in a single layer on a platter and drizzle extra dressing artistically. Alternatively, serve it in clear glass bowls or mason jars layered with greens for a visually stunning individual portion perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

The salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that walnuts may lose some crunch over time, so you might want to toast a fresh batch before serving leftover salad.

Freezing

It’s best not to freeze this salad since beets and walnuts change texture after freezing, and the feta and dressing may separate and lose their quality. Fresh is definitely best for this recipe!

Reheating

This salad is served cold or at room temperature, so reheating is not recommended. Instead, allow it to sit out for about 15 minutes after refrigeration to take the chill off and let the flavors shine.

FAQs

Can I use canned or pre-cooked beets?

Absolutely, but fresh roasted beets have a superior flavor and texture that really elevate this salad. If using canned, drain and pat them dry well to avoid excess moisture.

What can I substitute for walnuts?

If you’re allergic or simply don’t have walnuts, pecans or toasted almonds make a great alternative, adding a similar crunch and richness.

Is goat cheese a good substitute for feta?

Yes, fresh goat cheese works wonderfully. It tends to be creamier and milder, which some people prefer, but feta’s salty tang is classic for this salad.

Can I make the dressing ahead of time?

Definitely! The dressing can be prepared a day or two in advance and stored in the fridge. Just give it a good whisk before tossing it with the salad ingredients.

How do I peel beets easily after roasting?

Once roasted and cooled enough to handle, the skins should slide right off when you rub them gently with your fingers or use a paper towel—no peeling tool needed!

Final Thoughts

I can’t recommend this Beetroot Salad with Feta and Walnuts Recipe enough if you want a dish that feels both wholesome and a little special. It’s perfect for bringing brightness to your table and impressing friends and family alike. Give it a try—you might just find your new favorite way to enjoy beets!

Beetroot Salad with Feta and Walnuts Recipe

Ingredients You’ll Need