Go Back
+ servings
Beetroot Salad with Feta - Featured Image
Print Recipe
5 from 2 votes

Beetroot and Feta Salad with Balsamic Dressing

This beetroot and feta salad with balsamic dressing 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 feta salad recipe worthy of accompanying plenty of main courses.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Worldwide
Diet: Vegetarian
Servings: 4 As a Side Salad
Calories: 119kcal

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

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

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