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Beetroot Feta Salad with Toasted Walnuts Recipe

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4.3 from 69 reviews

A vibrant and flavorful Beetroot Feta Salad featuring tender roasted beets, toasted walnuts, and a tangy honey-Dijon vinaigrette, tossed with crumbled feta and fresh parsley for a refreshing and nutritious dish perfect for any season.

Ingredients

Beets and Nuts

  • 2 pounds red beets, trimmed, washed, and dried
  • 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

Salad Assembly

  • 3 ounces crumbled feta or fresh goat cheese
  • ¼ cup chopped parsley

Instructions

  1. Preheat the Oven: Heat your oven to 400ºF (204ºC) with two racks positioned in the upper-middle and lower-middle slots.
  2. Roast the Beets: Wrap each beet individually in foil and place them directly on the upper-middle oven rack. Roast for 1 to 2 hours until a thin knife blade easily pierces the beets with little resistance.
  3. Toast the Walnuts: Spread walnuts on a sheet pan and place on the lower-middle oven rack. Toast for 8–12 minutes until fragrant and golden brown, then set aside to cool.
  4. Cool and Peel Beets: Transfer beets to a sheet pan or cutting board and allow them to cool for about 15 minutes before unwrapping to ensure they are safe to handle. Peel off the skins once cool.
  5. Prepare the Vinaigrette: In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and honey. Grate 6 walnut halves finely into the vinaigrette using a microplane, then season with kosher salt and freshly ground pepper to taste.
  6. Slice the Beets: Cut peeled beets into quarters and then slice them crosswise into ¼-inch thick slices for optimal texture and presentation.
  7. Toss Beets with Vinaigrette: Add the sliced beets to the bowl with the dressing and toss gently to ensure they are evenly coated.
  8. Add Walnuts, Feta, and Parsley: Roughly chop the remaining walnuts. Add half of them, half of the crumbled feta, and half of the chopped parsley to the salad. Toss everything together to combine flavors, and season again with salt and pepper to your preference.
  9. Serve the Salad: Transfer the salad to a serving bowl or platter and garnish with the remaining walnuts, feta cheese, and parsley for an attractive and delicious finishing touch.

Notes

  • Allow beets to cool sufficiently before peeling to avoid burns.
  • Roasting times can vary depending on beet size; test doneness with a knife.
  • Substitute goat cheese if preferred for a different flavor profile.
  • To save time, beets can be boiled instead of roasted but roasting enhances flavor.
  • Walnuts can be omitted or replaced with pecans for variation.

Find it online: https://justsosavory.com/beetroot-feta-salad-with-toasted-walnuts-recipe/