Beetroot and Feta Salad with Balsamic Dressing

Beetroot Salad with Feta - Featured Image

5 from 3 votes

Beetroot and Feta Salad with Balsamic Dressing

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.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: Worldwide

Diet: Vegetarian

Servings: As a Side Salad

Calories: 119kcal

Author: Jane Coupland

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

This roast beetroot and feta salad is best served within 15 minutes of making it as the liquid ingredients will sink to the bottom of the bowl and the feta will turn pink if it is made in advance.
When chopping the cooked beetroot wear a pair of rubber gloves to avoid staining your hands with beetroot juice.
If your beetroot has been refrigerated, let it come to room temperature to allow the full flavour to shine.
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.

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.

Nutrition