Why You’ll Love This Recipe

I love this salad because it’s so colorful, fresh, and satisfying. The sweetness of the roasted beetroot contrasts beautifully with the salty feta and nutty crunch of walnuts, while the mint and balsamic dressing lift everything with a burst of freshness. It’s easy to make ahead, impressive to serve, and adds a vibrant touch to any meal. Whether I’m serving it with grilled meats, roasted vegetables, or on its own, it always feels special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 Beetroots, raw
60 g Walnuts
100 g Feta, crumbled
10 g Fresh mint, chopped

For the dressing:
1/2 tbsp Olive oil
1 tbsp Balsamic vinegar
1/2 tsp Garlic granules
Salt and pepper, to taste

Directions

1. I preheat the oven to 200℃ fan/220℃/Gas Mark 7.

2. I place the raw beetroot on a baking tray and roast for about 1 hour, or until they’re tender when pierced with a knife.

3. Once the beetroot is cool enough to handle, I peel off the skins and slice or dice them into bite-sized pieces.

4. I heat a dry frying pan over medium heat and toast the walnuts for 2–3 minutes, stirring occasionally, until they’re lightly golden and fragrant. Then I remove them from the pan and set them aside to cool.

5. In a small bowl, I whisk together the olive oil, balsamic vinegar, garlic granules, salt, and pepper to make the dressing.

6. I place the cooked beetroot pieces in a serving bowl, then add the toasted walnuts, crumbled feta, and chopped mint.

7. I drizzle the dressing over the salad and gently toss everything together to combine.

8. I garnish with extra mint leaves or a few extra crumbles of feta just before serving.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prepare and 1 hour to cook, for a total time of 1 hour and 10 minutes. It’s ideal for lunch, as a light dinner, or as a colorful side dish for gatherings and special occasions.

Variations

I like to switch things up by adding sliced oranges or pomegranate seeds for a pop of color and sweetness. Sometimes I use goat cheese instead of feta for a creamier texture. If I want extra crunch, I sprinkle sunflower or pumpkin seeds over the top. For a shortcut, I occasionally use pre-cooked beetroot (not pickled) to save time. I’ve also made a version with baby spinach or rocket leaves added for a more salad-like base—it’s delicious every way.

Storage/Reheating

I prepare this salad up to 2–3 hours ahead of time and keep it covered in the fridge until serving. If I need to store leftovers, I refrigerate them in an airtight container for up to 2 days. The flavors deepen as it sits, though the texture is best fresh. I don’t recommend freezing this salad since the beetroot and feta lose their texture when thawed.

FAQs

Can I use pre-cooked beetroot?

Yes, I can use vacuum-packed cooked beetroot (not pickled) to save time—just skip the roasting step.

Can I make this salad ahead of time?

Yes, I can prepare it a few hours before serving and keep it chilled until needed.

What type of feta works best?

I prefer a firm, crumbly feta for texture, but creamy feta works too for a richer salad.

Can I use other nuts instead of walnuts?

Yes, pecans, almonds, or hazelnuts are great alternatives.

How do I peel roasted beetroot easily?

I let them cool slightly, then rub the skins off gently with my hands or a paper towel.

Can I serve it warm?

Absolutely—it’s lovely served warm right after roasting the beetroot.

What can I serve it with?

It’s perfect alongside grilled chicken, fish, or a vegetarian quiche.

Can I add greens to it?

Yes, I often toss in baby spinach or rocket for a fuller salad.

Can I use fresh garlic instead of granules?

Yes, a small clove of finely minced garlic works perfectly in the dressing.

How long does it last in the fridge?

It keeps well for up to 2 days, though it’s best enjoyed fresh for the brightest flavor and texture.

Conclusion

This Beetroot Salad with Feta and Walnuts is one of my favorite go-to recipes for when I want something that’s both healthy and full of flavor. The combination of earthy beetroot, tangy feta, crunchy walnuts, and zesty dressing makes it a show-stopper on any table. Whether I’m serving it as a side dish or enjoying it as a light meal, it’s always a refreshing and satisfying choice that looks as good as it tastes.