Dinner

Beetroot Feta Walnut Salad Recipe

Bylina Carter December 10, 2025December 10, 2025

Introduction

This Beetroot Feta Walnut Salad is a vibrant and flavorful dish that combines roasted beets with tangy feta, crunchy walnuts, and a simple honey-Dijon vinaigrette. It’s perfect as a light lunch or a colorful side salad for any meal.

A deep bowl filled with bright dark red beet pieces, cut into small irregular chunks as the first layer with a glossy, slightly wet texture. On top, small pieces of light brown walnuts are scattered, adding crunch. Crumbled white cheese is sprinkled evenly on the beets, adding contrast with its soft texture. Fresh green parsley leaves, roughly chopped, are spread on top for a fresh, leafy touch. The bowl is white inside with a brown rim, resting on a white marbled surface with a gray cloth nearby, and a silver spoon placed inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds red beets, trimmed, washed and dried
¾ cup walnut halves

3 tablespoons olive oil
2 tablespoons red wine vinegar

2 teaspoons Dijon mustard
2 teaspoons honey

Kosher salt and pepper, to taste
3 ounces crumbled feta or fresh goat cheese
¼ cup chopped parsley

Instructions

Step 1: Preheat the oven to 400ºF (204ºC) with racks positioned in the upper-middle and lower-middle slots.
Step 2: Wrap each beet individually in foil and place on the upper-middle oven rack. Roast for 1 to 2 hours, until a thin knife slides in easily.
Step 3: Place walnuts on a separate sheet pan and toast on the lower-middle rack for 8–12 minutes until golden and fragrant. Set aside to cool.

Step 4: Move the roasted beets to a cutting board or pan and allow to cool for about 15 minutes before unwrapping and peeling.
Step 5: In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and honey. Grate 6 walnut halves into the vinaigrette using a microplane, then season with salt and pepper.
Step 6: Slice peeled beets into quarters, then cut crosswise into ¼-inch thick slices.

Step 7: Add the sliced beets to the vinaigrette and toss to coat evenly.
Step 8: Roughly chop the remaining walnuts, then add half of them, half of the crumbled feta, and half of the parsley to the salad. Toss gently and adjust seasoning if needed.
Step 9: Transfer the salad to a serving bowl or platter and garnish with the remaining walnuts, feta, and parsley before serving.

Tips & Variations

Use golden beets for a sweeter, milder flavor and a bright color contrast.
Swap walnuts with pecans or toasted almonds for a different crunch.
For a vegan version, replace feta with a dairy-free cheese or omit it altogether.

Prepare beets ahead of time and keep refrigerated; assemble salad just before serving.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely but the walnuts may soften over time. For best texture, add extra walnuts just before serving when reheating is not necessary.

How to Serve

A white bowl filled with a vibrant beet salad showing about two layers of roughly cut deep red beet pieces with a glossy texture, sprinkled generously with small white crumbles of cheese and small light brown chopped walnut pieces, topped with scattered fresh green parsley leaves, two silver spoons placed inside on opposite sides, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked beets for this salad?

Yes, pre-cooked or vacuum-packed beets can save time. Just slice and proceed with the dressing and toppings as directed.

How do I peel beets easily?

After roasting and cooling slightly, the beet skins will slip off easily by rubbing gently with your fingers or a paper towel. Avoid peeling while the beets are too hot to prevent burns.