• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Little Sugar Snaps
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
×

Home » Savoury » Salad

Beetroot Salad with Feta

August 16, 2021 by Jane Saunders 2 Comments

Jump to Recipe Print Recipe
mixed beetroot salad featuring cubed beets, crumbled feta, chopped mint and chopped nuts. with text overlay
A bowl of chopped beetroot, feta cheese and mint salad with text overlay
A bowl of chopped beetroot, feta cheese and mint salad with text overlay

This beetroot salad is a great combination of flavours and textures. Earthy beets team up with crunchy nuts, tangy feta, mellow balsamic and lively mint to create a quick & easy beetroot and feta salad worthy of accompanying plenty of main courses.

A bowl of mixed beetroot salad featuring cubed beets, crumbled feta, chopped mint and chopped nuts.
Contents hide
1 Why This Side Salad is Worth Making?
2 Ingredients
3 How to Roast Beetroot
4 Step by Step Instructions
5 Expert Tips
6 Frequently Asked Questions
7 More Side Dishes
8 Recipe
9 Beetroot Salad with Feta

I’ve always felt that beetroot really is one of those vegetables that people seem to love or hate. If you fall into the love camp, then you should enjoy this fabulous beetroot salad as it’s loaded up with plenty of fresh flavours and a mixture of soft and crunchy textures.

If you are looking for an exciting side salad to serve at BBQs, parties or just at normal mealtimes, this beetroot and feta salad should become a regular favourite.

A bowl of beetroot and feta cheese in a bowl with a serving spoon alongside

Why This Side Salad is Worth Making?

  • This beetroot salad with feta is especially quick and simple to prepare (10 minutes)
  • It can be made ahead of time
  • The dressing is light and kept to a minimum so it does not overpower other side dishes and mains
  • It tastes fantastic – balsamic vinegar imparts a wonderful mellow yet tangy flavour
  • And it’s relatively healthy
  • It’s naturally gluten-free and can be easily adapted for nut-free and vegan diets

If you like the sound of this beetroot and feta salad you may also like my raw beet and fennel salad.

Ingredients

Ingredients for a root vegetable salad

Not surprisingly, beetroot is the star of the show in this salad. Either cook your own beets or use a pack of pre-cooked ones. If using the latter, ensure they are plain and do not come flavoured or pickled.

Balsamic vinegar is used to add a little tang to the salad but without sacrificing mellow flavour. I know that standard table vinegar goes hand-in-hand with many a pickled beetroot recipe, but do not use it here. The sharp flavour is not well-suited to the rest of the ingredients in this recipe. Only balsamic will do, I’m afraid.

I’ve used a mix of almonds and hazelnuts, but other nuts would work too, such as walnuts, pecans or pistachio nuts. They can be left out if serving to a nut allergy sufferer.

Feta cheese adds a fantastic salty bite to this salad and really brings the other flavours together. Few other kinds of cheese make a worthy substitute for it in this beetroot salad. At a push, a punchy goats cheese or strong blue cheese (such as Roquefort) could work. Don’t go for anything mild in flavour as an alternative.

How to Roast Beetroot

My favourite way to cook beetroot is to roast it:

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

I find the timings above suitable for cooking small-medium sized bulbs. Larger beets may take up to 90 minutes to soften.

I prefer roasting beetroot as it’s not too messy and the cooking process concentrates the flavour and brings out its natural sweetness. There are other ways to cook beetroot though – try boiling or steaming it instead.

Step by Step Instructions

Making this beetroot and feta salad could not be simpler. Follow these steps and it will be ready in 10 minutes:

  1. Dice the beetroot and onion then chop half of the mint finely. Put into a mixing bowl
  2. Pour over the oil, balsamic and a little salt and pepper and stir until combined
  3. Place the beetroot mixture into a wide flat bowl. Chop the nuts, crumble the feta and finely slice the remaining mint leaves
  4. Scatter the toppings over the beetroot salad. Do not mix
  5. Serve straight away (any leftover toppings can be served in small bowls alongside for people to help themselves to extras if necessary)
Collage of images showing Beetroot Salad with Feta being made

Expert Tips

  • Chop the beetroot into wedges or slices for a chunkier salad
  • Pick a large flat bowl to serve this salad in rather than a small deep bowl. The shallower bowl enables the toppings to be scattered well without overloading the beetroot below
  • Try sprinkling a few pumpkin seeds on too for extra taste, bite and nutrition
  • Turn it into a stand alone lunch or dinner for 2 by serving on rocket leaves and doubling the amount of oil, balsamic and feta used. Add a handful of croutons too for a little indulgnce
  • Make it nut-free – leave out the nuts and add some croutons, roasted chickpeas or pumpkin 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 make an excellent Greek style cheese

Frequently Asked Questions

What is best – freshly cooked beetroot or storebought?

Vacuum packed pre-cooked beets are very handy but nothing compares to the freshly cooked version, especially if it’s homegrown. The flavour and colour just seem a little more vibrant. But when time or inclination is short, by all means use store-bought ready-cooked beets in this recipe.

Can I make it in advance?

Yes you can. Perform steps 1 & 2 then cover the bowl and chill until needed. Prepare the rest of the ingredients, covering and chilling as necessary (feta & mint). Bring the beetroot out of the fridge one hour before serving. Right before serving, stir and decant into a wide bowl then scatter the nuts, feta and mint.

How should leftovers be stored?

While this salad is best eaten fresh, leftovers can certainly be stored (covered) in the fridge for 48 hours.
Expect the mint to darken and the juice of the beets to get picked up in the feta. It will be necessary to stir everything once this salad has been stored for a while to redistribute the oil and vinegar.

Person serving a beetroot salad with feta and mint

More Side Dishes

Green Bean and Potato Salad
Check out this recipe
Green bean and potato salad in a pot
Mint Pea Salad
Check out this recipe
Mint Pea Salad-4
Zucchini Basil Salad
Check out this recipe
Zucchini Basil Salad
Roast Carrot Lentil Salad with Feta & Dukkah
Check out this recipe
Roast Carrot Lentil Salad

If you make this beetroot and feta salad be sure to leave me a comment, rate this recipe and/ or tag me on Instagram. I love seeing your recreations of my recipes! And don’t forget to follow along on  Facebook, Instagram or Pinterest.

Did you know that you can sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published? You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes.

Recipe

Beetroot Salad with Feta - Featured Image

Beetroot Salad with Feta

Jane Saunders
This beetroot salad is a great combination of flavours and textures. Earthy beets team up with crunchy nuts, tangy feta, mellow balsamic and lively mint to create a quick & easy beetroot and feta salad worthy of accompanying plenty of main courses. Serves 4 as a side dish (or 2 as a main – see the adaptation in notes).
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Worldwide
Diet: Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 As a Side Salad
Calories: 119kcal
Prevent your screen from going dark

Ingredients

  • 300 g Cooked beetroot
  • ¼ White onion about 30g
  • 1 tablespoon Almonds whole, blanched
  • 1 tablespoon Hazelnuts
  • 30 g Feta
  • 1 tablespoon Olive oil
  • ½ tablespoon Balsamic vinegar
  • 10 g Fresh mint leaves stripped from stems
  • Seasoning to taste
Metric – US Customary

Instructions

  • Finely dice the beetroot and onion then chop half of the mint finely
  • Pour over the oil, balsamic and a little salt and pepper and stir until combined
  • Place the beetroot mixture into a wide flat bowl
  • Chop the nuts, crumble the feta and slice the remaining mint leaves and scatter over the salad. Do not mix
  • Serve straight away (any leftover toppings can be served in small bowls alongside for people to help themselves to extras if necessary)

Notes

Expert tips
  • Chop the beetroot into wedges or slices for a chunkier salad
  • Try sprinkling a few pumpkin seeds on top for extra taste, bite and nutrition
  • Make it nut-free – leave out the nuts and add some croutons, roasted chickpeas or pumpkin 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 make an excellent Greek-style cheese
  • This salad is best eaten fresh, but leftovers can be stored (covered) in the fridge for 48 hours. Expect the mint to darken and the juice of the beets to get picked up in the feta. It will be necessary to stir everything once this salad has been stored for a while to redistribute the oil and vinegar.
Serve as a lunch or dinner for 2
  1. Lay a large handful of rocket leaves onto each plate
  2. Make the salad as instructed but use double the amount of oil, balsamic and feta
  3. Spoon the beetroot mix over the rocket and top with the nuts, feta and mint
  4. Add a spoonful of pumpkin seeds and a handful of croutons too for a little indulgence
  5. Crusty bread would be an ideal partner to this meal to mop up the tasty juices at the end
Note: use gluten-free bread and croutons if necessary for your diet
How to Roast Beetroot at Home
My favourite way to cook beetroot is to roast it:
  1. Trim the stems from the beets and wipe off any soil or dirt
  2. Wrap loosely in foil and place in a roasting tin
  3. Cook in a preheated oven (200C/ 400F/ GM 6) for 45-60 minutes
  4. Check they are fully cooked by poking a sharp knife into the centre – they should feel soft
  5. Cook for longer if necessary (adding a splash of water if they are beginning to look dry)
  6. Let cool, then use a sharp knife to scrape off the skins (wear rubber gloves to avoid staining hands)
I find the timings above suitable for cooking small-medium sized bulbs. Larger beets may take up to 90 minutes to soften.
Making in Advance
  1. Perform steps 1 & 2 then cover the bowl and chill until needed
  2. Prepare the rest of the ingredients, covering and chilling as necessary (feta & mint)
  3. Bring the beetroot out of the fridge one hour before serving, then stir and decant into a wide bowl when ready
  4. Scatter the nuts, feta and mint over just before serving

Nutrition Per Serving (Approximate)

Calories:119kcal | Carbohydrates:10g | Protein:3g | Fat:8g | Saturated Fat:2g | Polyunsaturated Fat:1g | Monounsaturated Fat:5g | Cholesterol:7mg | Sodium:144mg | Potassium:310mg | Fiber:3g | Sugar:6g | Vitamin A:163IU | Vitamin C:5mg | Calcium:67mg | Iron:1mg
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
(Visited 996 times, 4 visits today)

More Salad Recipes

  • Close up of a roasted chickpea salad with spinach, tomato and chorizo
    Roasted Chickpea Salad with Chorizo
  • Green bean and potato salad in a pot
    Green Bean and Potato Salad
  • Salmon and Potato Salad with Horseradish Dressing with peas, lambs lettuce and dill served on a white place setting
    Salmon and Potato Salad with Horseradish Dressing
  • A Plate of Cherry and Goats Cheese Salad with honey dressing, radish and nuts
    Cherry & Goats Cheese Salad with Honey & Thyme Dressing

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jane

    June 02, 2022 at 11:29 am

    5 stars
    Lovely flavoursome pretty salad

    Reply
    • Jane Saunders

      June 02, 2022 at 2:59 pm

      Hi Jane – thanks so much. It’s a lovely simple salad isn’t it? So pleased you’ve enjoyed it.

      Reply

Primary Sidebar

Headshot of jane Saunders (Jane Coupland) Food Photographer and Blogger at LittleSugarSnaps

Hello there. I'm Jane. Welcome to LittleSugarSnaps - my place for sharing enticing and easy sweet and savoury recipes with a side helping of cocktails.

More about me →

Inforgraphic with image and text overlay for newsletter subscription

POPULAR RECIPES

  • An Amaretto sour cocktail garnished with egg white foam and cocktail cherries
    Disaronno Sour (Amaretto Sour)
  • Cheese Savoury Sandwich for Afternoon Tea cut dainty and served on pretty crockery with a rocket leaf garnish
    Cheese Savoury Recipe for Afternoon Tea Sandwiches
  • Close up of a slice of minced beef pie with peas and gravy.
    Minced Beef and Onion Pie (Shortcrust Pastry)
  • An espresso martini with Baileys topped with grated chocolate.
    Baileys Espresso Martini
  • Close up of egg mayo sandwiches - featured image
    Egg Mayo Sandwich
  • TRIPLE CHOCOLATE LAYER CAKE
    Triple Chocolate Layer Cake with Marshmallow Frosting

As Seen In...

Footer

^ back to top

SIGN UP! for emails and updates

Information

  • Privacy Policy
  • Advertising
  • Accessibility Policy

About

  • About Jane
  • Contact Me
  • Work with Me

Featured In...

Featured in image with text only

As an Amazon Associate, I earn from qualifying purchases.

All content is © 2014-2022 Jane Saunders & LittleSugarSnaps.com. All rights reserved.

Please ask permission before using any images or recipes.