If you’re looking for a delicious, versatile side dish that works all year round, try this Beetroot Salad. Roasted beets, toasted walnuts and tangy feta combine with fresh mint and a simple balsamic dressing for a bright, satisfying salad.
As someone who dislikes soggy leaves, I love salads that deliver texture and flavour without limp greens. This beetroot salad first began appearing on restaurant menus as a starter and quickly became a favourite at home. It also reheats and stores well, making it a great choice for meal prep or packed lunches.
Why you’ll love this easy Beetroot Salad
Packed with nutritious, flavourful ingredients and ready with minimal effort, this salad works as a side or a light vegetarian main. The contrast of sweet earthy beetroot, crunchy toasted walnuts and creamy salty feta makes every bite interesting.
Beetroot Salad Ingredients
- Beetroot – Use raw, uncooked beetroots for roasting (about 4 medium).
- Walnuts – Toast briefly to bring out their flavour (around 60 g).
- Feta – Crumbled, about 100 g, for a creamy, tangy contrast. Goat’s cheese can be used instead if preferred.
- Fresh mint – Leaves picked and finely chopped (about 10 g).
- For the dressing – Olive oil and balsamic vinegar (use the best you have), with garlic granules, salt and pepper to taste.
- Seasoning – Garlic granules, salt and freshly ground black pepper.
How to make Beetroot Salad
1. Preheat the oven to 200℃ fan / 220℃ conventional (Gas Mark 7). Wash the beetroots but leave the skins on and wrap them loosely in foil or place on a lined baking tray. Roast for about 1 hour, or until a knife slides in easily. Allow to cool, then peel and slice or dice to your preferred size.
2. While the beets roast, heat a dry frying pan over medium heat. Add the walnuts and toast them for 2–3 minutes, stirring so they colour evenly and release their aroma. Remove from the heat and set aside to cool.
3. Make the dressing: whisk together olive oil, balsamic vinegar, a pinch of garlic granules, salt and freshly ground pepper. Taste and adjust the balance—more vinegar for tang, more oil to mellow.
4. In a serving bowl, combine the sliced or diced beetroot with the toasted walnuts, crumbled feta and chopped mint. Drizzle the dressing over the salad and toss gently to coat. Serve immediately, garnished with extra mint if you like.
Leftovers and storage
In the fridge: Store in an airtight container for 2–3 days. Expect the salad to take on the beetroot’s pink hue, which is normal. The flavours marry over time, so leftovers are often even better the next day.
Freezer: This salad does not freeze well. The texture of the beets and cheese changes after freezing and thawing, so refrigeration is recommended instead.
How to cook beetroot for salad
Roast beetroots with the skins on to retain moisture and flavour. Once cooked and cool enough to handle, the skins slip off easily and the flesh remains tender without losing its colour or intensity.
FAQs
Yes — you can prepare the components and keep the salad refrigerated until serving. For best texture and freshness, aim to dress and serve within 2–3 hours. If preparing earlier, keep the dressing separate and add it just before serving.
Recipe details
Beetroot Salad (with Feta & Walnuts)
Ingredients
- 4 medium 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 the oven to 200℃ fan / 220℃ conventional (Gas Mark 7). Place the beetroots on a baking tray and roast for about 1 hour, or until tender. Allow to cool, then peel and slice or dice.
- Heat a dry pan over medium heat and toast the walnuts for 2–3 minutes until fragrant and slightly darker. Remove from the pan and cool.
- Whisk together the olive oil, balsamic vinegar, garlic granules, salt and pepper to make the dressing.
- Combine the beetroot, toasted walnuts, crumbled feta and chopped mint in a serving bowl. Drizzle the dressing over and toss gently to mix. Garnish with extra mint if desired.
Notes
Prepare ahead: You can roast the beets and toast the walnuts in advance. Keep the dressing separate and combine everything shortly before serving for the freshest texture and flavour. If you dress the salad early, refrigerate and consume within 2–3 days, noting the colour will deepen as the beet juices spread.
Nutrition
Per serving (approx.): Calories 222 kcal; Carbohydrates 12 g; Protein 7 g; Fat 17 g; Fiber 4 g. Nutrition values are approximate and should be used as a guide.
Additional Info
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: Family-style, versatile and simple to prepare.
I hope you enjoy making this Beetroot Salad — it’s simple, colourful and full of flavour. If you try it, please leave a rating and share any variations you liked. I’d love to see your photos if you share them on social media: mention @tamingtwins or tag your picture with the name of this recipe.