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If you’re looking for a delicious side dish perfect all year round, try my Beetroot Salad. The combination of roasted beets, toasted walnuts and tangy feta, alongside delicate hints of mint and balsamic vinegar is something special!

A white serving dish with a homemade Beetroot Salad on, with serving cutlery and dressing to the side.

As a self confessed soggy salad hater, I’m always on the hunt for tasty side dish options that work without a limp leaf in sight.

This combo started appearing on restaurant menus a few years ago as a starter/appetiser and I am SO here for it. It’s become one of my favourite combinations, served as my Beetroot Salad (known as a ‘Beet Salad’ in the USA). 

I can confirm that leftovers make delicious packed lunches for the day after too. Double win!


Why you’ll love this Easy Beetroot Salad recipe

⭐️ Packed with nutritious and delicious ingredients

⭐️ Super easy to make

⭐️ Perfect as a side dish or veggie main course


Beetroot Salad Ingredients

The ingredients for making a Beetroot Salad laid out on a white counter.
  • Beetroot – Get the raw, uncooked kind as we’re roasting them.
  • Walnuts – We’re going to toast these slightly for additional flavour.
  • Feta – Crumble this over the salad for a creamy, tangy edge. I think this cheese goes best with the earthy flavours of beetroot, but you could swap it for another if you like. Goats cheese would also work well.
  • Mint – Fresh leaves, stalks removed and finely chopped.
  • For the dressing – Olive oil and balsamic vinegar, use the best quality you can.
  • Seasoning – Season with some garlic granules and salt and pepper

How to make Beetroot Salad

Four whole raw beetroots in top of foil in a baking tin, ready for roasting.

1. Roast the beetroot on a baking tray in a preheated oven, in their skins, as per the recipe below. Peel and slice once cooled.

Walnuts toasting in a pan.

2. Toast the walnuts until fragrant and slightly darker.

A glass bowl of olive oil, balsamic vinegar, garlic granules, salt and pepper.

3. Make your dressing with olive oil, balsamic vinegar, garlic granules, salt and pepper.

Lots of ingredients that make up a Beetroot Salad in a glass bowl, ready for mixing.

4. Add the beetroot into a serving bowl along with the walnuts, crumbled feta, and chopped mint. Drizzle over the dressing, mix together and serve.


Leftovers

In the fridge This will last a few days in the fridge, but beware everything will have turned the bright pinky/purple of the beetroot by then! It will still be delicious though. 

In the freezer This recipe is not suitable for freezing.

A close up of a Beetroot Salad with feta, mint and walnuts.

How to cook beetroot for a salad

When roasting your beets, it’s best to do this with the skins ON.

Once cooked and cooled enough to handle, you can then peel off the skins and slice them up.

FAQs

Can you make Beetroot Salad ahead of time?

Yes, you can prepare it and keep it in the fridge until you’re ready to serve. I would recommend no longer than 2-3 hours ahead for best results.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 1 vote

Beetroot Salad {with Feta & Walnuts}

This colourful, delicious Beetroot Salad is awash with colours, textures and flavours, from earthy to tangy, creamy to minty. It's so easy to make – enjoy it as a side or main dish.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients 

  • 4 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℃/Gas Mark 7. Place the beetroot on a baking tray. Roast for about 1 hour, or until tender when pierced with a knife. Once cool enough to handle, peel and slice them.
  • Heat a dry pan over medium heat. Add the walnuts and toast for 2–3 minutes, stirring occasionally, until fragrant and slightly darker. Be careful not to burn them. Remove from the pan and set aside to cool.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, garlic granules, salt and pepper.
  • Place the diced beetroot in a serving bowl. Add the toasted walnuts, crumbled feta, and chopped mint.
  • Drizzle the dressing over the salad and gently toss everything together before serving. Garnish with additional mint if you'd like.

Notes

Prepare ahead: You can prepare it and keep it in the fridge until you’re ready to serve. I would recommend no longer than 2-3 hours ahead for best results though.

Nutrition

Calories: 222kcalCarbohydrates: 12gProtein: 7gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 351mgPotassium: 371mgFiber: 4gSugar: 7gVitamin A: 242IUVitamin C: 5mgCalcium: 159mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch, Main Course, Salad, Side Dish
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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5 from 1 vote

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1 Comment

  1. 5 stars
    This salad was so delicious, thanks for the idea! I made this for a family BBQ recently and it went down a storm. I now make it regularly for packed lunches and summer side dishes and everyone tucks in. Sometimes I add lentils or chickpeas to bulk it out too.