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Beetroot Feta Walnut Salad Recipe

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4.3 from 89 reviews

A vibrant and wholesome Beetroot Feta Walnut Salad featuring oven-roasted beets, toasted walnuts, and a tangy honey-Dijon vinaigrette, garnished with crumbled feta and fresh parsley. Perfect as a nutritious side or light main dish.

Ingredients

Beets and Nuts

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

Vinaigrette

  • 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 Toppings

  • 3 ounces crumbled feta or fresh goat cheese
  • ¼ cup chopped parsley
  • Remaining walnuts for topping (about half of the ¾ cup, roughly chopped)

Instructions

  1. Preheat the oven: Heat the oven to 400ºF (204ºC) with racks placed in the upper-middle and lower-middle positions to prepare for roasting beets and toasting walnuts.
  2. Roast the beets: Wrap each beet individually in foil and place them on the upper-middle oven rack. Roast for 1 to 2 hours until a thin knife blade slides in easily, indicating the beets are tender.
  3. Toast the walnuts: Spread walnuts on a sheet pan and place on the lower-middle rack of the oven. Toast for 8 to 12 minutes until fragrant and golden brown, then remove and let cool.
  4. Cool and peel the beets: Transfer roasted beets to a sheet pan or cutting board and allow to cool for about 15 minutes until safe to handle. Unwrap and peel off the skins.
  5. Prepare the vinaigrette: In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and honey. Grate 6 walnut halves into the vinaigrette using a microplane for added texture and flavor. Season with kosher salt and pepper to taste.
  6. Slice the beets: Cut peeled beets into quarters, then slice crosswise into ¼-inch thick pieces for easy tossing and serving.
  7. Toss beets with vinaigrette: Add sliced beets to the bowl with vinaigrette and gently toss to coat all pieces evenly.
  8. Add walnuts, feta, and parsley: Roughly chop half of the toasted walnuts and add them along with half of the crumbled feta and half of the chopped parsley to the salad. Toss gently to combine and adjust seasoning with salt and pepper if needed.
  9. Serve the salad: Transfer the salad to a serving bowl or platter. Top with the remaining walnuts, feta, and parsley for a beautiful presentation and serve immediately.

Notes

  • Roasting beets can take from 1 to 2 hours depending on their size; larger beets will need more time to become tender.
  • Allowing beets to cool before peeling makes the skins easier to remove.
  • Grating walnuts into the vinaigrette adds a delightful nutty flavor and subtle texture.
  • For a vegetarian-friendly option, use fresh goat cheese or feta; ensure the cheese aligns with dietary preferences.
  • Leftover salad can be stored refrigerated for up to 2 days but is best enjoyed fresh.

Find it online: https://justsosavory.com/beetroot-feta-walnut-salad-recipe/