This vibrant, Roasted Beet Salad with Feta and Walnuts is a flavor-packed mix of earthy beets, creamy feta, and crunchy toasted walnuts—all tossed in a zesty citrus dressing. Easy to prep, and even easier to love.
This beet and feta salad is one of those dishes that looks impressive but comes together easily—especially if you roast the beets in advance. I originally made it as a festive side for the holidays, but now it’s a regular in our weekday salad lineup.
The combination of roasted beetroot, creamy feta, and crunchy walnuts just works. If you love this flavor profile, you’ll also enjoy my Low Carb Broccoli Salad, Quinoa Salad Recipe, or even my Korean Cucumber Salad for something crisp and refreshing on the side.
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💖 Why This Recipe Works
- Gorgeous & flavorful – Earthy beets, creamy feta, and citrusy dressing = salad magic.
- Nutritious and filling – Packed with fiber, healthy fats, and vitamins.
- Easy to prep ahead – Roast the beets early and throw it all together in minutes.
🥗 Star Ingredients
- Beets – Naturally Sweet & Nutritious Roasting deepens their sweetness while keeping nutrients intact. Plus, they add that pop of color!
- Feta Cheese – The Creamy Game-Changer Crumble cold for even pieces, then let it warm up for max creaminess. Salty tang balances the beets perfectly!
- Toasted Walnuts – The Ultimate Crunch Factor I love walnut halves—they're fresh, rich, and packed with omega-3s. Toast lightly and sprinkle with sea salt for extra flavor!
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Use canned beets if you're short on time—just rinse and pat dry.
- Swap feta for goat cheese or ricotta salata if preferred.
- Toss in fruit like orange segments, apples, or dried cranberries.
- Change up the greens with spinach, kale, or mixed baby lettuce.
- Go vegan with a dairy-free feta or extra nuts and seeds for texture.
Want more beet recipes? Try my Roasted Beet Salad with Pomegranate Molasses or Beet Sweet Potato Salad With Feta!
🔪How To Make Roasted Beet Salad With Feta And Walnuts
Here are the step-by-step instructions for your beetroot and feta salad:
- Step 1: Wash the beets thoroughly and trim the tops and bottoms.
- Step 2: Wrap each beet individually in aluminum foil and place them on a baking sheet. Preheat your oven to 400°F (200°C).
- Step 3: Roast in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork. Remove the beets from the oven and allow them to cool.
- Step 4: Once cooled, peel the beets by rubbing the skins off with your hands or using a knife.
- Step 5: Dice the beets into bite-sized pieces, or if preferred, slice the beets instead.
- Step 6: Place the baby arugula in a large salad bowl. Add the diced roasted beets, crumbled feta cheese, thinly sliced red onion, toasted walnuts, and orange sections to the bowl.
- Step 7: In a small bowl or jar, combine the extra virgin olive oil, lemon juice, Dijon mustard, and honey. Whisk or shake the ingredients together until well combined.
- Step 8: Drizzle the dressing over your feta and beetroot salad. Gently toss the salad to ensure all ingredients are evenly coated with the dressing. Serve your salad immediately as a refreshing and flavorful dish. Enjoy this delicious beet feta salad with walnuts!
💡Hint: Taste your dressing before adding it—adjust with more lemon for brightness or honey for sweetness.
👩🍳 Expert Tips
- Roasting Beets Like a Boss – Stick a fork in 'em—if it slides in like butter, they’re done! Let them cool, and the skins will practically fall off. No peeling struggle here!
- Feta Crumbling 101 – Cold feta = perfect crumbles. Use a fork to break it up, then let it warm up for that dreamy, creamy texture.
- Toast those nuts! – Just 5 minutes in a dry skillet makes a big difference in flavor.
💭 FAQs
Yes! Drain and dice them. Roasted beets add more flavor, but canned works in a pinch.
Keep in an airtight container in the fridge for up to 3 days. Store the dressing separately to avoid soggy greens.
If you're not a fan of feta, goat cheese or ricotta salata are great alternatives. Both will still provide a creamy, tangy contrast to the sweetness of the beets.
To make this salad vegan, simply swap the feta cheese for a plant-based alternative like vegan feta or nutritional yeast. You can also add more nuts or seeds for added texture and flavor.
Store any leftover beet salad in an airtight container in the refrigerator for up to 2-3 days.
💖 Serving Suggestions
Here are my favorite sides to serve with Beet Salad with Feta and Walnuts:
- Thin Sliced Chicken Breast – Mediterranean-style goodness. Marinate with lemon, garlic, and herbs for extra flavor. A light, juicy protein to balance the hearty beets.
- Seared Salmon – Flaky, rich, and delicious. The buttery texture of salmon pairs beautifully with the earthy beets and tangy feta. Drizzle with a citrus glaze for a next-level combo!
- Sliced Steak – Hearty and satisfying. Slice up a juicy flank or sirloin steak, seasoned simply with salt, pepper, and garlic. Perfect for adding a bold, meaty contrast.
- Paprika Shrimp – Light, citrusy perfection. Toss shrimp in olive oil, lemon, and paprika before grilling. Their bright, briny flavor enhances the salad’s fresh notes.
- Crispy Chickpeas – Crunchy, smoky, and protein-packed. Roast chickpeas with smoked paprika and cumin for a plant-based protein boost. Adds a deliciously crispy texture to the mix!
🍽 More Beetroot Recipes
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Beet Salad With Feta And Walnuts
Ingredients
- 6 cups Baby Arugula
- 2 Medium Beets roasted, peeled, and diced
- ½ cup Feta Cheese crumbled
- ½ Red Onion thinly sliced
- ¼ cup Organic Walnut Halves Toasted
- 1 Orange sectioned
- 3 tablespoons Extra Virgin Olive Oil
- 1 ½ tablespoons Lemon Juice
- ½ teaspoon Dijon Mustard
- ¼ teaspoon Honey
Instructions
- Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and bottoms.
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.
- Remove the beets from the oven and allow them to cool. Once cooled, peel the beets by rubbing the skins off with your hands or using a knife.
- Place the baby arugula in a large salad bowl. Add the diced roasted beets, crumbled feta cheese, thinly sliced red onion, toasted walnuts, and orange sections to the bowl.
- Dice the beets into bite-sized pieces.
- In a small bowl or jar, combine the extra virgin olive oil, lemon juice, Dijon mustard, and honey. Whisk or shake the ingredients together until well combined.
- Drizzle the dressing over the salad. Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- Serve the salad immediately as a refreshing and flavorful dish.
So good! The beets were sweet and tender, and that feta-walnut combo gave it the perfect salty crunch. Loved the dressing too—super tasty!