Add this flavorful beet feta walnut salad to your repertoire. Roasted beets, tangy feta, crunchy walnuts and a mix of baby greens drizzled with balsamic vinaigrette make this salad the perfect addition to any meal.
If you’re looking for a salad that’s easy to throw together but tastes like something you’d order at a restaurant then give this beet feta walnut salad a try. It’s a classic flavor combination and chances are you’ve already come across a variation of one on a menu somewhere. It has the perfect balance of flavors from the sweet, earthy roasted beets, to the salty, tangy feta and the crunchy, toasted walnuts all tied together with a delicious balsamic vinaigrette.
It’s the kind of salad that’s perfect for both weekday lunches and as well as dinner parties, and since you can roast the beets ahead of time it’s a great make-ahead option.
Beet Feta Walnut Salad
Filled with a variety of flavors and textures this beet salad is a great one to add to your arsenal. Roast the beets and prepare the vinaigrette ahead of time and it can easily be thrown together in a matter of minutes. I’m including directions for roasting the beets below but feel free to also substitute store-bought cooked beets if you are short on time although they won’t have the same depth of flavor as roasting them yourself.
Serve this beet salad as a side salad or add cooked lentil and make it a main meal. Here’s what you’ll need to make it:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Beets – Use medium sized beets (preferably with the leaves still attached to ensure freshness).
- Olive Oil – Use your favorite extra-virgin olive oil.
- Honey – Use a mild flavored honey or substitute maple syrup if you’d prefer.
- Vinegar – Use a good quality balsamic vinegar.
- Mustard – Use Dijon mustard.
- Shallot – You’ll need 1 Tablespoon of finely minced shallot for the dressing.
- Walnuts – Toasted walnuts bring a lot of flavor and crunch to the salad. Buy them raw and toast them yourself for the best flavor.
- Lettuce – Use your favorite spring or baby lettuce mix.
- Cheese – I’m using feta because I like the way the saltiness of the feta pairs with the sweet beets but you can also use goat cheese if you’d prefer. Use a vegan feta if desired.
How to Make a Beet Feta Walnut Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by tossing the peeled and cut beets onto a parchment-lined baking sheet along with the olive oil and a bit of salt. Roast until tender and in the last few minutes add the honey to create a glaze around the beets.
- Meanwhile, whisk together the olive oil, honey, vinegar and mustard to create the balsamic vinaigrette.
- Once the beets are roasted let them cool and store until needed.
- Before you turn off the oven, pop in the walnuts for a few minutes to toast.
- When you’re ready to assemble the salad, place the lettuce in a large bowl, drizzle with half the dressing and toss to coat.
- Top with the roasted beets, walnuts and cheese and serve!
Variations:
- Use goat cheese instead of feta.
- Use maple syrup for both roasting the beets and making the dressing and top with vegan feta for a vegan version.
- Substitute toasted sliced almonds for the walnuts.
- Add cooked lentils to make it a main meal.
More Beet Recipes:
Beet Feta Walnut Salad
Ingredients
For the Roasted Beets:
- 4 medium red beets, peeled and cubed
- 1 Tablespoon/15ml extra-virgin olive oil
- ¼ teaspoon fine sea salt
- 2 teaspoons/10ml honey
For the Balsamic Dressing:
- 2 Tablespoons/30ml balsamic vinegar
- 2 Tablespoons/30ml extra-virgin olive oil
- 1 teaspoon /5ml honey
- ¼ teaspoon fine sea salt
- 1 teaspoon/5ml Dijon Mustard
- 1 Tablespoon finely minced shallot
For the Salad:
- 5 ounces/142g mixed baby greens
- ¼ cup/30g walnuts, coarsely chopped
- 2 ounces/56g feta cheese, cubed or crumbled (omit for vegan or use vegan feta)
Instructions
- Pre-heat oven to 400 degrees F. Line a baking sheet with
parchment paper. - Place the beets on the baking sheet and toss with the olive oil and salt.
- Place baking sheet in oven and roast for 25-30 minutes or until beets are tender.
- Remove baking sheet from oven, drizzle beets with honey and toss to coat. Return to the oven for another 5 minutes.
- Remove baking sheet from oven and let beets cool to room temperature before using or storing in an airtight container in the fridge.
- Reduce oven temperature to 350 degrees F. Place walnuts on a baking sheet and toast for about 3-5 minutes or until fragrant and lightly golden. Remove from oven and set aside.
- Meanwhile make the dressing by whisking together the balsamic vinegar, olive oil, honey, salt, Dijon mustard and minced shallot.
- In a large bowl toss the mixed greens with half the vinaigrette.
- Place dressed greens on serving platter, top with roasted beets, toasted walnuts and crumbled feta cheese and drizzle with remaining dressing.
- Serve immediately.
Notes
Variations:
Use goat cheese instead of feta.
Use maple syrup for both roasting the beets and making the dressing and top with vegan feta for a vegan version.
Substitute toasted sliced almonds for the walnuts.
Add cooked lentils to make it a main meal.
Make-Ahead:
Roasted beets, toasted walnuts and dressing can all be made ahead of time. Store beets in fridge until needed and assemble salad when ready to serve.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Egg-Free
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 278Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 347mgCarbohydrates: 19gFiber: 3gSugar: 14gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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