If you’re looking for a tasty, year‑round side dish, try this Beetroot Salad. Roasted beets combine with toasted walnuts, tangy feta, fresh mint and a simple balsamic dressing to create a balanced, vibrant salad.
I used to avoid limp, soggy salads, so I love that this one stays firm and full of flavour. It first started appearing on menus as a starter and is now one of my favourite simple salads — called a “beet salad” in the USA.
Leftovers are excellent for packed lunches the next day, which makes this a very practical option.
Why you’ll love this Easy Beetroot Salad recipe
- Packed with nutritious, delicious ingredients
- Super easy to make
- Works as a side dish or a light vegetarian main
Beetroot Salad Ingredients
- Beetroot – raw, uncooked (we’ll roast them).
- Walnuts – lightly toasted for extra crunch and flavour.
- Feta – crumbled for a creamy, salty contrast (goat’s cheese also works).
- Mint – fresh leaves, stalks removed and finely chopped.
- Dressing – good quality olive oil and balsamic vinegar.
- Seasoning – garlic granules, salt and pepper to taste.
How to make Beetroot Salad
1. Preheat the oven to 200℃ fan (220℃ conventional / Gas Mark 7). Place whole beetroots on a baking tray, roast in their skins for about 1 hour or until tender when pierced with a knife. Allow to cool, then peel and slice.
2. While the beets roast, heat a dry pan over medium heat. Toast the walnuts for 2–3 minutes, stirring frequently, until fragrant and slightly darker. Remove from the pan and cool.
3. Whisk together the dressing: olive oil, balsamic vinegar, garlic granules, salt and pepper. Taste and adjust seasoning.
4. In a serving bowl, combine the sliced beetroot with toasted walnuts, crumbled feta and chopped mint. Drizzle the dressing over the salad and toss gently to combine. Serve immediately, garnished with extra mint if you like.
Leftovers
In the fridge: Store in an airtight container for a few days. Note the other ingredients will take on some of the beetroot’s pink/purple colour, but the salad remains tasty.
In the freezer: Not suitable for freezing.
How to cook beetroot for a salad
Roast the beets with the skins on. When they are cool enough to handle, the skins will slip off easily and you can slice them for the salad.
FAQs
Yes. You can prepare it and keep it in the fridge until serving. For best texture and flavour, try to serve within 2–3 hours after dressing it.
Tell us how your salad turned out and please rate the recipe if you tried it. I love seeing your versions—feel free to share photos on your own social channels.
Beetroot Salad {with Feta & Walnuts}
Sarah Rossi
Ingredients
- 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
Instructions
- Preheat oven to 200℃ fan (220℃ conventional / Gas Mark 7). Place the beetroots on a baking tray and roast for about 1 hour, until tender. Cool, peel and slice.
- Heat a dry pan over medium heat and toast the walnuts for 2–3 minutes, stirring, until fragrant. Remove and cool.
- Whisk together olive oil, balsamic vinegar, garlic granules, salt and pepper.
- Combine sliced beetroot, toasted walnuts, crumbled feta and chopped mint in a serving bowl.
- Drizzle the dressing over the salad and toss gently to combine. Garnish with extra mint if desired and serve.
Did you make this recipe? Click to leave a comment and rating — feedback is always appreciated.
Notes
Prepare ahead: You can assemble and refrigerate the salad, but for best texture and flavour try to serve within 2–3 hours after dressing.
Nutrition
Nutrition information is an approximation and is per portion unless stated otherwise.
Additional Info
Like this? Leave a comment and rating below!
Share your results and photos if you make the recipe.