Roasted Beetroot Walnut and Feta Salad
This easy roasted beetroot walnut and feta salad with balsamic vinaigrette packs a punch when it comes to texture, color, and flavor. Roasted beetroot, creamy feta, and crunchy walnuts are combined with a delicious vinaigrette. Sweet, salty, and earthy flavors make it a perfect side for summer BBQs, picnics, and fall dinners. A simple make-ahead salad that can be served warm or cold.
This beetroot salad is a firm staple during our summer BBQs. The combination of sweet and salty flavors works well with a variety of fall and summer dishes including grilled meats. Plus, you can make it up to 2 days in advance – perfect for meal prep!
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Roasted Beetroot Walnut and Feta Salad
Ingredients
- 2 cups beetroot washed, diced
- 1 tbsp olive oil
- 1/8 tsp ground black pepper
- 1/4 tsp salt
- 1/4 cup walnut pieces toasted
- 1/4 cup feta
- 1 tbsp fresh thyme optional
Maple Dressing
- 2 tbsp maple syrup
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 400F (200C).
- Wash the beetroot thoroughly and cut it into 1/2 inch cubes. Toss with olive oil and season with salt and pepper. Roast for 35-40 minutes and set aside to cool down.2 cups beetroot, 1 tbsp olive oil, 1/8 tsp ground black pepper, 1/4 tsp salt
- To toast the walnut pieces, simply heat them in a small pan on medium heat while continuously stirring to ensure they brown evenly. Remove them from the pan immediately once toasted.1/4 cup walnut pieces
- To make the maple balsamic dressing, add the maple syrup, olive oil, balsamic vinegar, and Dijon mustard into a small lidded container. Shake until all ingredients turn into a homogeneous dressing. Season with salt and pepper to taste.2 tbsp maple syrup, 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, salt and pepper
- To assemble the salad, add the roasted beetroot to a large bowl. Stir through some of the balsamic dressing and crumble the feta on top of the beetroot. Garnish the salad with the toasted walnut pieces, fresh thyme, and freshly ground black pepper. Drizzle with the remaining dressing. Enjoy!1/4 cup walnut pieces, 1/4 cup feta, 1 tbsp fresh thyme
Notes
Nutrition
Ingredients and substitutions
Beetroot
You can make this salad with a variety of beetroot and all versions add a unique flavor to this recipe.
Roasted beetroot: When beetroot is roasted, its natural sweetness intensifies, and its texture becomes tender and slightly caramelized. Roasted beetroot salad can also be served warm as an extra benefit.
Raw beetroot: The distinct earthy flavor of beetroot is at its strongest when using raw, grated beetroot. In this form, it offers the highest concentration of essential vitamins and minerals, making it a nutritional powerhouse. Additionally, raw beetroot has a bold, vibrant color that can add visual appeal to any dish.
Pickled / tinned beetroot: Making this salad can be made much more convenient and less messy by using canned or pre-cooked beetroot. However, when using these options, it is important to keep an eye on the ingredient list to avoid any unnecessary additives or preservatives.Tips
- Feta – I use cows’ milk feta cheese but sheep, buffalo, or goats’ milk feta are other good options.
- Walnuts – Toasted walnuts give this salad extra flavor and texture. You can omit them for a nut-free side, or substitute them with toasted almonds or pecans. Sunflower or pumpkin seeds work well too.
- Thyme – Thyme complements the earthy notes of the beetroot and walnuts. You can use fresh parsley or chives as well.
- Maple syrup – Maple syrup gives the dressing some rich sweetness but you can use honey or brown sugar if needed.
- Balsamic vinegar – The acid in the balsamic vinegar balances the sweetness of the maple syrup and the richness of the olive oil. You can use white wine vinegar or apple cider vinegar as alternatives. Fresh lemon juice is another acidic option.
- Dijon mustard – The mustard adds spice and extra flavor to the dressing and is a key component. You can use other types of mustard instead if needed.
3 delicious variations
- Beetroot and pumpkin salad: 1 cup of roasted butternut pumpkin adds sweetness and extra color to this salad. A perfect variation of this tasty salad. Make sure to double the dressing.
- Beetroot rocket and feta salad: A handful of rocket or arugula leaves creates a pungent, peppery flavor to the salad.
- Beetroot and lentil salad: Turn this salad into a main by adding 1 cup of cooked lentils to the roasted beetroot. Again, double the dressing in that case.