Beetroot and Feta Salad with Balsamic

This easy beetroot and feta salad with balsamic dressing is a great combination of flavours and textures. It brings together earthy beets, tangy feta, crunchy toasted nuts, fresh mint, and a mellow balsamic glaze for a dish that’s full of contrast and character.

If you also need a carb-based salad try this green bean & potato salad.

Beetroot tends to be one of those love-it-or-hate-it vegetables. If you’re in the love camp, this beetroot and feta salad with balsamic dressing is sure to impress. Packed with fresh flavours and a mix of soft and crunchy textures, it makes a vibrant side for BBQs, parties, or everyday meals.

If you’re a secret beetroot lover take a look at my recipes for raw beet and fennel salad, black lentil and beetroot pie, beetroot hummous & chickpea sandwiches and beetroot and horseradish soup. They are sure to impress.

Ingredients notes

Beetroot: Not surprisingly, beetroot is the star of the show in this salad. Either cook your own beets (instructions given below) or use a pack of vacuum-packed pre-cooked (unpickled) beets.

Balsamic vinegar: This is used to add a little tang to the salad but without sacrificing mellow flavour. Standard table vinegar is not well-suited to the rest of the ingredients in this recipe. Only balsamic will do, I’m afraid.

Nuts: I’ve used a mix of almonds and hazelnuts to give a flavour boost and add some vital crunch to the texture of this feta and beetroot salad. Other nuts would work well too, such as walnuts, pecans or pistachio nuts.

Feta cheese: Adds a fantastic salty bite to this salad and really brings the other flavours together.

Substitutions

• Make it nut-free – leave out the nuts and add some croutons, roasted chickpeas or seeds (if diet allows) to replace the crunchy hit that nuts would serve up in this beetroot salad.
• Make it vegan – replace the feta cheese with a suitable vegan cheese alternative. Violife makes excellent Greek-style cheese but keep in mind that the nutritional content of this feta cheese substitute will differ significanly from dairy-based feta.
• Not keen on feta cheese? It is the best cheese for this recipe in my opinion, but if you really can’t go there then try some strong & crumbly goats cheese or a punchy blue cheese such as Blue Stilton. Don’t go for anything mild in flavour as an alternative.
• Replace the balsamic: Apple cider vinegar or lemon juice are great swaps if you find balsamic vinegar a little too intense for your tastes.
• Vary the herbs: You could use dill, chives or parsley instead of mint.

Step by step instructions

How to roast beetroot

This recipe for feta and beetroot salad with balsamic assumes your beetroot is already cooked.

I prefer roasting beetroot instead of boiling it as more of the nutrients are retained. It’s also not too messy and the cooking process concentrates the flavour of the beets, bringing out the inherent natural sweetness.

Here’s how to do it:

1. Trim the stems from the beets and wipe off any soil or dirt them wrap the bulbs loosely in foil and place them in a roasting tin.
2. Cook in a preheated oven (200C/ 400F/ GM 6) for 45-60 minutes.
3. Check they are fully cooked by poking a sharp knife into the centre – they should feel soft. Cook for longer if necessary (adding a splash of water if they are beginning to look dry).
4. Let cool slightly, then use a sharp knife to scrape off the skins.

How to make roast beetroot and feta salad

1. Step 1: Finely dice the beetroot and onion then chop half of the mint finely. Put them all into a mixing bowl.

2. Step 2: Pour over the oil, balsamic and a little salt and pepper and stir until combined.

3. Step 3: Place the beetroot mixture into a wide flat bowl. Chop the nuts, crumble the feta and finely slice the remaining mint leaves.

4. Step 4: Scatter half of the toppings over the beetroot salad but do not mix them in. Serve your feta and beetroot salad with mint can be served. The remaining toppings should be served in small bowls alongside for people to help themselves to extras if necessary.

Variations and serving suggestions

• Chunky salad: Chop the beetroot into wedges or slices for a chunkier salad.
• Extra crunch: Sprinkle a few pumpkin seeds on top too for extra taste, bite and nutrition.
• Warm salad: Serve your feta beetroot salad with mint warm (make is as soon as the beetroot has been roasted rather than letting it cool down).
• Turn it into a stand-alone lunch or dinner for two by serving on rocket leaves and doubling the amount of oil, balsamic and feta used. Add a handful of croutons too for a little indulgence.
• Serve with: This roast beetroot and feta salad with balsamic goes well with chicken, steak or fish. Alternatively, it can form a dish on buffets or BBQ spreads.

Frequently asked questions