Beetroot Salad {with Feta & Walnuts}

A colourful Beet Salad on a white serving plate with cutlery to serve.

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 Time10

Cook Time1

Total Time1 10

Course: Lunch, Main Course, Salad, Side Dish

Cuisine: Family Food

Servings:

Author: Sarah Rossi

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