Vibrant Beetroot Salad with Citrus Vinaigrette

My Beetroot Salad is a colourful, flavourful dish that’s simple to prepare and perfect as a light lunch or side. It’s incredibly easy to make and ready in just over 30 minutes—most of that time is boiling the beets. The combination of sweet beetroot, crunchy walnuts and salty feta with a fresh dill dressing makes this salad a crowd-pleaser.

Recipe Difficulty – Very Easy

Why this recipe works

This beetroot salad is an easy, reliable recipe that showcases the natural sweetness and earthy flavour of beets without overwhelming them. The dressing is light—extra virgin olive oil, cider vinegar and fresh dill—so it enhances rather than masks the beet flavour. Walnuts add texture and healthy fats, while feta brings creaminess and saltiness to balance the dish. It works well warmed or chilled and pairs nicely with grilled proteins or as part of a mezze-style spread.

Ingredients to make Beetroot Salad

1. Beetroot – Fresh raw beets boiled or roasted for a tender texture. Beets are nutrient-dense and add natural sweetness and colour.
2. Feta Cheese – Crumbled feta adds a creamy, salty contrast. Vegan feta works well as an alternative.
3. Walnuts – For crunch, protein and healthy fats.
4. Fresh Dill – Finely chopped dill brings brightness and a citrus-like freshness to the dressing.
5. Extra Virgin Olive Oil – The base of the dressing, smooth and fruity.
6. Cider Vinegar – Provides tang and balance to the dressing.
7. Garlic Powder – A gentle garlic note without overpowering the salad.

See the recipe card below for quantities and full details.

Substitutions

• Beet type – Use golden beets for a milder, less earthy flavour.
• Cheese – Try goat cheese, ricotta, or shaved parmesan if you prefer.
• Mix-ins – Add thinly sliced red onion, green apple, or mixed greens for extra freshness.
• Dressing – Substitute balsamic vinegar or lemon juice for cider vinegar, or try a maple-dijon dressing for a sweeter profile.

Variations

• Spicy – Add diced jalapeño or a pinch of chilli flakes for heat.
• Deluxe – Top with pumpkin seeds, toasted sunflower seeds or extra fresh herbs like mint for more texture.
• Kid-friendly – Add a little maple syrup to the dressing for sweetness children will enjoy.

How to make Beetroot Salad

Step 1: Trim the stems from the beets and place them in cold water. Bring to a boil, then simmer for about 30 minutes or until tender. You want some resistance when piercing with a knife so the beets hold their shape.

Step 2: While the beets cook, whisk together extra virgin olive oil, cider vinegar, garlic powder, finely chopped dill and a generous pinch of salt and pepper in a small bowl or jar.

Step 3: When the beets are tender, drain and transfer them to a bowl of cold water to cool. The skins will slip off easily—rub gently with your hands to remove them.

Step 4: Slice each beetroot into quarters. Tip: place a piece of parchment or a paper towel on the board while cutting to limit staining.

Step 5: In a large bowl, combine the chopped beets with the walnuts and the dill dressing. Toss gently to coat, then finish with crumbled feta. Serve warm or chilled.

Hint: Quarter the beetroot on top of a sheet of baking paper or a paper towel on your cutting board to avoid staining.

Leftovers

This salad will keep in an airtight container in the refrigerator for 4–5 days. The flavours mature over time; if the salad becomes dry, stir in a little extra olive oil or a splash of vinegar before serving.

Recipe FAQs

More Salad Recipes

• Vegan Potato Salad
• Aubergine Salad
• Courgette Salad
• Prawn Salad
• Roasted Pumpkin Salad
• Three Bean Salad
• Tofu Salad
• Tuna Pasta Salad
• Rocket Salad
• Cold Noodle Salad
• Chicken Satay Salad

YOU MIGHT ALSO LIKE…

Healthy Soups

Beetroot Soup

Sides

Roasted Root Vegetables

Salads

Courgette Salad

Salads

Tofu Salad