Beet Salad with Feta and Walnuts

Why You’ll Love This Recipe

  • Flavorful Combination: The natural sweetness of roasted beets pairs beautifully with the saltiness of feta and the rich flavor of toasted walnuts.
  • Nutrient-Rich: Beets are high in fiber and essential vitamins, while walnuts provide healthy fats and protein.
  • Versatile: This salad can be served as a side dish or a light main course, suitable for various occasions.

Ingredients

  • 4 medium-sized beets, roasted and diced
  • 4 tablespoons olive oil
  • ½ red onion, thinly sliced
  • 2 tablespoons chives, chopped
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper
  • ½ cup walnuts, toasted and halved
  • 1 cup feta cheese, crumbled

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Beets: Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Once cooled, peel and dice the beets into bite-sized pieces.
  2. Assemble the Salad: In a large bowl, combine the diced beets, sliced red onion, chopped chives, olive oil, coarse salt, and black pepper. Toss gently to mix all ingredients well.
  3. Add Toppings: Transfer the salad to a serving platter. Sprinkle the toasted walnut halves and crumbled feta cheese over the top. Serve immediately.

Servings and Timing

  • Servings: This recipe yields approximately 2 servings.
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Total Time: 40 minutes

Variations

  • Cheese Alternatives: Substitute feta with goat cheese or blue cheese for a different flavor profile.
  • Nut Options: Replace walnuts with pecans or almonds to add a unique crunch.
  • Greens Addition: Serve the beet mixture over a bed of arugula or mixed greens for added freshness.

Storage/Reheating

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
  • Reheating: This salad is best enjoyed cold or at room temperature. If desired, allow it to sit at room temperature for a few minutes before serving.

FAQs

How do I roast beets for the salad?

Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until they are tender when pierced with a fork. Once cooled, peel and dice the beets into bite-sized pieces.

Can I use canned beets instead of roasting fresh ones?

Yes, you can use canned beets as a time-saving alternative. Ensure you drain and rinse them thoroughly before using them in the salad. Keep in mind that the texture and flavor may differ slightly from fresh roasted beets.

What can I substitute for feta cheese?

You can substitute feta with goat cheese or blue cheese, which will offer a different yet complementary flavor to the salad.

Are there alternatives to walnuts?

Absolutely! If you have a nut allergy or prefer a different nut, you can substitute the walnuts with pecans, almonds, or even seeds like sunflower or pumpkin seeds.

How should I store leftover beet salad?

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the texture of the beets may slightly change over time, and the salad may become less crisp.

Can I prepare this salad in advance?

Yes, you can prepare the components in advance. Roast and dice the beets, toast the walnuts, and prepare the dressing ahead of time. Store them separately in the refrigerator and assemble the salad just before serving to maintain freshness.

What dressing pairs well with this salad?

A simple vinaigrette made with olive oil, balsamic vinegar, Dijon mustard, and honey complements the flavors of this beet salad beautifully.

Is this salad suitable for vegetarians?

Yes, this beet salad with feta and walnuts is vegetarian-friendly.

Can I add greens to this salad?

Certainly! Adding a bed of arugula or mixed greens can enhance the freshness and nutritional value of the salad.

What main courses pair well with this salad?

This salad pairs well with grilled chicken, fish, or as a side dish to a hearty grain-based main course.

Conclusion

This Beet Salad with Feta and Walnuts is a harmonious blend of flavors and textures, making it a versatile dish suitable for various occasions. Its simplicity and nutritional benefits make it a must-try recipe for both novice and experienced home cooks.


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Beet Salad with Feta and Walnuts


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  • Author: Isabella
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

Description

Savor the vibrant flavors of this Beet Salad with Feta and Walnuts. With earthy roasted beets, creamy feta cheese, and crunchy toasted walnuts, this nutrient-packed dish is perfect as a side or a light main course. It’s a versatile, vegetarian-friendly salad that’s easy to prepare and sure to impress.

 


Ingredients

  • 4 medium-sized beets, roasted and diced
  • 4 tablespoons olive oil
  • ½ red onion, thinly sliced
  • 2 tablespoons chives, chopped
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper
  • ½ cup walnuts, toasted and halved
  • 1 cup feta cheese, crumbled

Instructions

  1. Prepare the Beets: Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil, place them on a baking sheet, and roast for 45-60 minutes, or until fork-tender. Once cooled, peel and dice the beets into bite-sized pieces.
  2. Assemble the Salad: In a large bowl, combine diced beets, sliced red onion, chopped chives, olive oil, coarse salt, and black pepper. Toss gently to mix.
  3. Add Toppings: Transfer the salad to a serving platter. Top with toasted walnut halves and crumbled feta cheese. Serve immediately.

Notes

  • Cheese Alternatives: Swap feta with goat cheese or blue cheese for a different flavor.
  • Nut Options: Replace walnuts with pecans or almonds.
  • Greens: Add a bed of arugula or mixed greens for extra freshness.
  • Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting and Tossing
  • Cuisine: Mediterranean

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