Description
A vibrant and hearty Beetroot Feta Walnut Salad featuring roasted beets, toasted walnuts, tangy vinaigrette, and creamy feta cheese, making a perfect balance of earthy, crunchy, and creamy textures ideal for a nutritious side or light meal.
Ingredients
Scale
Beets
- 2 pounds red beets, trimmed, washed and dried
Walnuts
- ¾ cup walnut halves
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- Kosher salt and pepper, to taste
- 6 walnut halves (for grating into vinaigrette)
Salad Assembly
- 3 ounces crumbled feta or fresh goat cheese
- ¼ cup chopped parsley
Instructions
- Preheat Oven: Heat the oven to 400ºF (204ºC) and position the oven racks in the upper-middle and lower-middle positions.
- Roast Beets: Wrap each beet individually in foil and place them directly on the upper-middle oven rack. Roast until a thin knife blade can be inserted with little resistance, about 1 to 2 hours.
- Toast Walnuts: Spread walnuts on a sheet pan and place on the lower-middle oven rack. Toast until golden brown and fragrant, approximately 8 to 12 minutes. Remove and let cool.
- Cool and Peel Beets: Transfer roasted beets to a sheet pan or cutting board and let cool until safe to handle, about 15 minutes. Unwrap and peel the beets.
- Prepare Vinaigrette: In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and honey. Using a microplane, grate 6 walnut halves into the dressing to add texture and flavor. Season with kosher salt and pepper to taste.
- Slice Beets: Quarter the peeled beets and then slice them crosswise into ¼-inch thick pieces.
- Toss Beets with Vinaigrette: Add the beet slices to the bowl with vinaigrette and toss thoroughly to coat evenly.
- Add Walnuts, Feta, and Parsley: Roughly chop the remaining walnuts. Add half of the chopped walnuts, half the crumbled feta, and half the parsley to the salad. Mix gently and season again with salt and pepper if needed.
- Serve: Transfer the salad to a serving bowl or platter. Garnish with the remaining walnuts, feta, and parsley for a visually appealing finish.
Notes
- Roasting time may vary depending on the size of the beets; larger beets may take closer to 2 hours.
- Allowing beets to cool before peeling ensures easier handling and better texture.
- For a nut-free variation, omit the walnuts and substitute with toasted pumpkin seeds.
- This salad is best served at room temperature but can be chilled before serving if preferred.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: beetroot salad, roasted beets, feta cheese salad, walnut salad, Mediterranean salad, healthy side dish, vegetarian salad
