This beetroot walnut feta salad is a vibrant side dish that will add a splash of color to your meal. Creamy feta and the sweetness of roasted beetroot are the perfect marriage of flavors in this pretty salad.
Whether you're looking for a refreshing side dish or a light and wholesome meal, this beetroot salad is a delicious and health-conscious choice.
This was a surprise hit with the Chief Taster who took one mouthful and went back to devour the plate. What I loved is how simple this recipe is but how much flavor it has.
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Nutrition of Beets
Beets, also known as beetroot, are a nutritious vegetable that offers a variety of health benefits. Here's a breakdown of the nutritional content of beets (per 100 grams of raw beets):
Calories: 43 calories
Carbohydrates: 9.6 grams
Dietary Fiber: 2.8 grams
Sugars: 6.8 grams
Protein: 1.6 grams
Fat: 0.2 grams
In addition to these nutrients, beets are also a good source of antioxidants, particularly betalains, which are responsible for the vibrant red and purple colors of beets. These antioxidants have been linked to various health benefits, including anti-inflammatory and potential anti-cancer properties.
A few simple ingredients are all you need for this beet salad with feta cheese.
- Roasted beetroot - we used left over air fryer roasted beets for this recipe but any roasted or cooked beets will work.
- Red onion - thinly sliced red onion adds a slight touch of heat.
- Walnuts - toast the walnuts before adding to the salad for maximum flavor.
- Feta cheese - goes very well with beetroots. Goats cheese makes a great substitution.
- Salad dressing - a simple dressing of olive oil, Dijon mustard, garlic and apple cider vinegar is all you need. The apple cider vinegar could be replaced with balsamic vinegar.
How to Make Beetroot Walnut Feta Salad
I love a simple salad, packed with flavor, and this is just the recipe for this! All you need to do to make this salad is two main things:
Toast walnuts for a deeper flavor.
Mix the salad dressing.
Add salad ingredients to a plate and drizzle the salad dressing over it. That's as simple as this recipe is.
The salad should be stored in an airtight container in the fridge. Use a container with a secure lid to prevent moisture from getting in or escaping.
For the best taste and texture, it's advisable to consume the salad within 2-3 days of preparation. We found the salad delicious the next days as the flavors developed.
Feel free to customize your salad by adding other ingredients you enjoy. Sliced apples or pears, dried cranberries, or a handful of fresh herbs like basil or mint can complement the flavors nicely.
Add a final touch of freshness by garnishing the salad with a sprinkle of fresh herbs, such as parsley or dill, before serving.
You can prepare some components of the salad in advance to save time. Roast the beets, toast the walnuts, and prepare the dressing ahead of time.
Serve this beet salad with feta on a bed of rocket, baby spinach or arugula.
Beetroot, Walnut, Feta Salad
- 3 cups air fryer roasted beets
- ¼ red onion, thinly sliced
- 4 oz Feta cheese
- ½ cup walnuts
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- In a small pan, lightly toast the walnuts over low heat for a few minutes until they become fragrant. Be careful not to overtoast them, as they can quickly become bitter. Remove them from the heat and let them cool before chopping them coarsely.
- In a separate small bowl or jar, whisk together the olive oil, apple cider vinegar, minced garlic, salt and black pepper to create the dressing.
- In a large bowl, combine the diced roasted beets, chopped walnuts, crumbled feta cheese, and optional sliced red onion.
- Drizzle the dressing over the beetroot, walnut, and feta cheese mixture. Gently toss everything together to coat the ingredients evenly.
- Serve the salad immediately as a refreshing and nutritious appetizer, side dish, or light meal.
The information shown is an estimate provided by an online nutrition calculator.