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Beet salad With Feta And Walnuts

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Let me introduce you to our show-stopping Beet Salad With Feta And Walnuts. This is just one of many delicious beet recipes you can try. This vibrant salad features sweet beets, crunchy walnuts, and creamy feta cheese, creating a perfect balance of flavors and textures.

Canned beets can be used as an alternative to fresh beets in this recipe. It’s not just beautiful to look at but also incredibly delicious. Whether you’re hosting a dinner party or looking for a healthy meal, this Beetroot and Feta Salad is sure to impress. Let’s get started and whip up this colorful and tasty delight!

arugula beet feta salad

Why You’ll Love beetroot And Feta Salad

  • Fresh and Vibrant: This beet salad with feta combines the earthy sweetness of roasted beets with the tangy feta and fresh arugula for a vibrant and refreshing dish.
  • Nutty and Citrusy: The toasted walnuts add a delightful crunch, while the orange sections bring a burst of citrus flavor.
  • Healthy and Satisfying: Packed with nutritious ingredients and a light, zesty dressing, this feta and beetroot salad is both healthy and satisfying.
  • Versatile Preparation: Beets can also be eaten raw, but they are especially delicious when roasted as in this recipe.

Beet Feta Salad Ingredients

This tasty and delicious salad is packed with flavor and goodness. Here are the ingredients you will need.

Beetroot Feta Salad Ingredients

  • Baby Arugula: This peppery green adds a delightful bite to our salad. Its vibrant flavor pairs perfectly with the earthy beets and creamy feta, creating a deliciously balanced base for this dish.
  • Cooked Beets: Roasted, peeled, and diced to perfection, these beets bring a sweet and earthy depth to the salad. Their beautiful color also adds a stunning visual appeal to the dish.
  • Feta Cheese: Crumbled feta cheese adds a tangy and creamy element that complements the sweetness of the beets and the citrusy notes of the orange. It’s the perfect salty counterpart to balance the flavors.
  • Red Onion: Thinly sliced red onions provide a sharp, crisp bite. Their slight bitterness and crunch add a refreshing contrast to the softer textures and sweet and savory flavors of the salad.
  • Toasted Walnuts: These toasted nuts introduce a rich, nutty flavor and a satisfying crunch. They enhance the overall texture and provide a delightful contrast to the other ingredients.
  • Orange: Juicy and bright, the orange sections add a burst of citrusy sweetness that lifts the entire salad. It pairs wonderfully with the earthy beets and creamy feta, adding a refreshing twist.

Beet Salad Dressing Ingredients

  • Extra Virgin Olive Oil: This high-quality oil forms the base of our dressing, adding a smooth, fruity richness that binds all the flavors together beautifully.
  • Lemon Juice: Freshly squeezed lemon juice brings a zesty acidity to the dressing, balancing the richness of the olive oil and enhancing the salad’s overall brightness.
  • Dijon Mustard: Just a touch of Dijon mustard adds a subtle heat and tanginess to the dressing, giving it a little extra depth and complexity.
  • Honey: A hint of honey provides a natural sweetness that rounds out the dressing, balancing the tangy lemon and mustard flavors with a touch of mellow warmth.
Beet Salad With Feta Ingredients.

How To Make Feta And Beetroot Salad

Here are the step by step instructions for your beetroot and feta salad with walnuts.

Step one: Roast the Beets

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.

Roasted beets are perfect for making a roasted beet salad with feta.

Step Two: Remove Beets From Oven

Remove the beets from the oven and allow them to cool.

Step Three: Dice Beetroot

Once cooled, peel the beets by rubbing the skins off with your hands or using a knife. Dice the beets into bite-sized pieces, or if preferred, slice the beets instead.

Step Four: Prepare the Salad

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 Five: Make the Dressing

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.

honey mustard dressing

Step Six: Assemble the Salad

Drizzle the dressing over your feta and beetroot salad.

Gently toss the salad to ensure all ingredients are evenly coated with the dressing.

Step Seven: Serve

Serve your salad immediately as a refreshing and flavorful dish. Enjoy this delicious beet feta salad with walnuts!

Expert Tips

  • Perfectly Roasted Beets: To ensure your beets are roasted well insert a skewer or a fork into the center of the beet; it should slide in easily without resistance. Once cooled, the skins will peel off effortlessly, leaving you with tender and flavorful beets.
  • Crumbling Feta Cheese: For evenly crumbled feta cheese, use a fork to break up the block of cheese while it’s still cold. This will give you fine, even crumbles that distribute more uniformly throughout the salad. Allow the cheese to come to room temperature before adding it to the salad to enhance its creamy texture and flavor.
  • Balancing Flavors: To achieve a well-balanced salad, make sure to taste your dressing before adding it to the salad. Adjust the acidity with more lemon juice if needed or add a bit more honey for sweetness. Drizzle the dressing lightly over the salad, and toss gently to ensure all ingredients are evenly coated without overpowering the delicate flavors.

Variations

  • Red Wine Vinegar Dressing: For a tangier dressing, add 1 tablespoon of red wine vinegar. This provides a robust acidity that pairs wonderfully with the earthy beets and creamy feta. Whisk it with the olive oil, lemon juice, Dijon mustard, and honey for a zesty twist.
  • Canned Beets: Short on time? Use canned beets instead of roasting fresh ones. Drain and rinse thoroughly before dicing. They offer a sweet and earthy flavor and are a great time-saving option.
  • Additional Greens: Mix in spinach, kale, or mixed salad greens for added texture and variety. This enhances the nutritional profile and provides a diverse flavor palette.
  • Extra Crunch: Add almonds, pecans, or sunflower seeds for more crunch and flavor. Lightly toast them to bring out their natural oils before adding to the salad.
  • Fruit Variations: Switch up the fruit component with pomegranate seeds, apple slices, or dried cranberries. These add different sweetness and texture, creating a unique twist on the original recipe.

How To Store Beet salad With Feta

  • Refrigerate: Store any leftover Beet Salad with Feta and Walnuts in an airtight container in the refrigerator for up to 2-3 days.
  • Container: Use a tightly sealed container to maintain the salad’s freshness and prevent it from absorbing other odors in the refrigerator.

What To Serve With Beetroot and Feta salad?

  • Grilled Chicken Breast: Seasoned with Mediterranean herbs like oregano, thyme, and garlic, grilled chicken breast or thighs add a savory element to balance the sweetness of the beets and the creaminess of the feta.
  • Seared Salmon: A fillet of seared salmon, seasoned with teriyaki sauce, provides a rich and flavorful protein option that pairs well with the earthy flavors of the beets and the nuttiness of the walnuts.
  • Sliced Steak: Thinly sliced steak, such as flank steak or sirloin, cooked to your desired level of doneness and seasoned with a simple blend of salt, pepper, and garlic powder, offers a hearty and satisfying protein option that complements the bold flavors of the salad.
  • Grilled Shrimp: Marinated in a mixture of olive oil, lemon juice, garlic, and herbs like parsley and basil, grilled shrimp adds a light and refreshing protein option that pairs beautifully with the vibrant colors and flavors of the beet salad.
  • Chickpeas: For a vegetarian protein option, toss cooked chickpeas with olive oil, smoked paprika, and a pinch of salt, then roast them in the oven until crispy. The smoky flavor and crunchy texture of the chickpeas add depth to the salad while providing a satisfying source of protein.
arugula beet feta salad

Beet Salad With Feta And Walnuts

Yield: 3
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

This delcious beet salad with feta and walnuts is simple to make and tastes amazing. Made with roasted beetroot you'll love this tasty salad.

Ingredients

  • 6 cups baby arugula
  • 2 medium beets, roasted, peeled, and diced
  • 1/2 cup feta cheese, crumbled
  • 1/2 red onion, thinly sliced
  • 1/4 cup toasted walnuts
  • 1 orange, sectioned
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon honey

Instructions

  1. 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. Dice the beets into bite-sized pieces.
  2. 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.
  3. 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.
  4. Drizzle the dressing over the salad. Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
  5. Serve the salad immediately as a refreshing and flavorful dish.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 22mgSodium: 291mgCarbohydrates: 15gFiber: 3gSugar: 10gProtein: 7g

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