Name: Roasted Beetroot Salad with Feta and Walnuts Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 medium beetroots, peeled and cubed; 2 tbsp olive oil; Salt and black pepper, to taste; 4 cups mixed salad greens (arugula, spinach, or spring mix); ½ cup crumbled feta cheese; ½ cup toasted walnuts, roughly chopped; ¼ small red onion, thinly sliced; 3 tbsp olive oil; 1 ½ tbsp balsamic vinegar; 1 tsp honey or maple syrup; 1 tsp Dijon mustard; Salt and pepper, to taste

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If you’re looking to dazzle your taste buds and brighten up your table, this Roasted Beetroot Salad with Feta and Walnuts will steal the show. It’s a vibrant, nutrient-packed dish that combines the earthy sweetness of oven-roasted beets with the creamy tang of feta, the delightful crunch of toasted walnuts, and fresh greens. Finished off with a punchy balsamic dressing, every colorful forkful feels like a celebration, whether you’re making it for a weeknight dinner or a festive gathering.

Roasted Beetroot Salad with Feta and Walnuts Recipe - Recipe Image

Ingredients You’ll Need

This Roasted Beetroot Salad with Feta and Walnuts comes together with a handful of humble yet powerful ingredients, each one adding something special to the mix. Here’s what you need and why it matters:

Beetroots: Roasting these brings out their natural sweetness and gives the salad its signature color and earthy depth.
Olive oil: A good glug helps the beets caramelize in the oven and makes for a velvety dressing.
Salt & black pepper: Essential for balancing flavors and bringing everything together.
Mixed salad greens: Arugula, spinach, or spring mix add freshness and a peppery bite.
Feta cheese: This creamy, tangy cheese crumbles beautifully and is the perfect counterpoint to the beets.
Toasted walnuts: Toasting amps up the nuts’ aroma and gives a rich, buttery crunch.
Red onion: Thinly sliced for pops of sharpness and an extra layer of color.
Balsamic vinegar: The star of the dressing, it offers a mellow acidity that pairs wonderfully with roasted veggies.
Honey or maple syrup: Just a touch of natural sweetness makes the dressing sing.
Dijon mustard: Helps emulsify the dressing and adds a subtle kick.

How to Make Roasted Beetroot Salad with Feta and Walnuts

Step 1: Prep and Roast the Beets

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Toss the peeled, cubed beetroots with olive oil, a good pinch of salt, and a few cracks of black pepper until they’re glistening and evenly coated. Spread them in a single layer so they roast, not steam. Pop into the oven for 30–35 minutes, giving them a flip halfway, until they’re tender and caramelized on the edges. They’ll shrink a bit and become deeply flavorful.

Step 2: Make the Balsamic Dressing

While the beets work their magic in the oven, whisk together your olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, along with another dash of salt and pepper. Whisk until smooth—it should become glossy and just thick enough to coat a spoon. This tangy, slightly sweet dressing ties all those deep flavors together.

Step 3: Assemble the Salad

When your beets are ready and cool enough to touch, it’s time to build your Roasted Beetroot Salad with Feta and Walnuts. Arrange your favorite salad greens on a platter or in a generous bowl—this will be the fresh canvas for all the toppings. Scatter the warm roasted beets over the greens, then add your crumbled feta, chopped toasted walnuts, and delicate slivers of red onion to layer up the flavors and colors.

Step 4: Dress and Serve

Just before you’re ready to serve, give the dressing another quick whisk and drizzle it liberally over the salad. Gently toss or leave it artfully arranged, as you prefer. The beets soak up some dressing, while the feta and walnuts are coated in flavor with every bite. Serve immediately so the greens stay crisp and the beets retain their warmth.

How to Serve Roasted Beetroot Salad with Feta and Walnuts

Garnishes

Don’t be shy—a sprinkling of fresh herbs like parsley or mint livens up the whole dish. For extra flair, try a little orange zest or some microgreens. The finishing touch is a crack of black pepper or a few extra bits of feta on top, which make your Roasted Beetroot Salad with Feta and Walnuts look straight out of a restaurant.

Side Dishes

This salad is delicious as a light lunch on its own, but it also pairs beautifully with so many dishes. Serve alongside grilled chicken, roasted salmon, or a hearty soup for a satisfying dinner. A hunk of crusty bread for swiping up all the dressing? Absolutely essential!

Creative Ways to Present

Feel free to get creative. Stack the ingredients in individual jar salads for picnics, or pile them onto crostini for an eye-catching appetizer. You can even serve your Roasted Beetroot Salad with Feta and Walnuts layered in a trifle bowl to showcase those gorgeous colors at your next potluck.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), transfer the undressed Roasted Beetroot Salad with Feta and Walnuts to an airtight container and store it in the fridge. For the best texture, keep the dressing separate and drizzle it just before enjoying again. Everything should keep nicely for up to two days.

Freezing

While this salad is best enjoyed fresh, you can freeze roasted beets themselves if you like to meal prep ahead. Simply cool them down, spread on a parchment-lined tray, and freeze, then transfer to a zip-top bag. Thaw in the fridge before assembling your next salad. Feta, walnuts, and greens are better left fresh for peak flavor and crunch.

Reheating

There’s no need to reheat the whole salad, but you can gently warm the roasted beets in the microwave or oven before adding to the greens if you prefer a salad with a hint of warmth. This heightens the flavors and keeps that just-roasted taste alive.

FAQs

Can I use pre-cooked or vacuum-packed beets instead of roasting my own?

Absolutely! If you’re short on time, pre-cooked or vacuum-packed beets are a great shortcut. They won’t have quite the same caramelized flavor as home-roasted, but your Roasted Beetroot Salad with Feta and Walnuts will still be vibrant and delicious.

What’s the best way to toast walnuts?

For the crunchiest, most aromatic walnuts, toss them onto a dry skillet over medium heat for a few minutes, stirring often, or spread on a baking tray and roast for 6–8 minutes at 350°F. This simple step brings out their best!

Is there a vegan option for this salad?

Definitely. Swap the feta with your favorite plant-based cheese and use maple syrup instead of honey in the dressing. Your Roasted Beetroot Salad with Feta and Walnuts will remain just as irresistible and fully vegan.

Which greens work best for the salad base?

Any tender, flavorful greens will work—arugula adds a nice peppery zing, while spinach gives a mild, delicate touch. A spring mix keeps things interesting. Don’t be afraid to mix and match!

Can I prepare this salad ahead for a dinner party?

Absolutely! Roast the beets, toast the walnuts, and whisk the dressing a day in advance. Store everything separately in the fridge. Right before serving, simply assemble and dress to enjoy the freshest Roasted Beetroot Salad with Feta and Walnuts your guests will ever taste.

Final Thoughts

Next time you crave something stunning, wholesome, and totally satisfying, give this Roasted Beetroot Salad with Feta and Walnuts a try. Every bite is a balance of sweet, salty, crunchy, and creamy—a true delight you’ll want to make again and again. I can’t wait for you to enjoy it as much as I do!