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A vibrant beetroot salad with feta cheese, mixed greens, and nuts, on a blue textured background.
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5 from 3 votes

Roasted Beet Salad with Feta & Walnuts

This Balsamic Roasted Beet Salad shows how this multi-talented ruby red veg can make a salad sing with very few ingredients or preparation. A great picnic salad as you can pre-prepare all the elements and put it together in minutes.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Salad
Cuisine: American
Diet: Vegetarian
Servings: 4 servings
Calories: 184kcal
Author: Kate O'Malley

Ingredients

  • 4 small-med beets roasted
  • 3-4 tablespoons olive oil plus some for drizzling.
  • ¼ cup quality balsamic vinegar.
  • Sea Salt & Ground Pepper
  • 1 tablespoon Fresh thyme leaves
  • 2 cups dark salad greens. I prefer arugula for this salad. Baby spinach is also good.
  • 1 cup Beetroot leaves with stems cut off
  • ¼ cup Beetroot leaf stems
  • ¼ cup walnuts toasted
  • ¼ cup feta cheese crumbled (or more)

Instructions

  • Preheat your oven to around 400 ℉
  • Toss washed and trimmed beets in olive oil, sprinkle with salt and place on a sheet pan. Roast for 30-40 minutes until soft right through. See my roasted beetroot recipe for tips and tricks on the easiest way to roast beets.
  • Once the beets have cooled, cut them into cubes or wedges and place in a bowl. Cover with balsamic vinegar, olive oil, thyme leaves, salt & pepper and toss well. Leave to marinate while you prepare the salad.
  • Arrange the salad leaves of choice, beetroot leaves and stems on a serving plate or in a bowl.
  • Scatter the feta and walnuts through the leaves
  • Place the beetroot chunks with their juices around the salad and finish with a drizzle of olive oil. The trick here is not to allow the beet juices to dominate the greens which is why we don't toss this salad all together.
  • If there is any balsamic left after marinating the beets, you can also drizzle with this if you feel the salad needs more dressing. Although, the marinated beets and olive oil should provide enough flavour and moisture to the salad.

Notes

If you have any of the balsamic, oil and thyme marinade left, it makes an excellent dipper for bread.

Recipe Variations

  • Use vegan feta for a vegan version of this salad.
  • If you don't like walnuts, substitute with a nut of your choice. Pistachios also work well with beets.
  • Pears also make a good addition to this salad if they are in season.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 5g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 115mg | Potassium: 107mg | Fiber: 1g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg