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Beetroot and Feta Salad

Beetroot and Feta Salad is a delicious and colorful side dish made with roasted red beets, tangy feta cheese, sweet pear, and walnuts tossed with green leaves. 

Prep Time
10 mins
Total Time
10 mins
Servings: 4 people
Calories: 199 kcal
Course: Side Dish , Salad
Cuisine: Mediterranean

Ingredients

  • 200 g cooked beetroot
  • 100 g feta cheese
  • 40 g walnuts
  • 100 g mixed salad leaves
  • 1 medium pear
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic glaze

Instructions

    Cup of Yum
  1. If using raw beetroot, roasting is the best option as it gives the beets extra sweetness and a richer flavor.
  2. Simply preheat the oven to 190 °C (375° F) and wrap your beets in tin foil.
  3. Place them on a baking tray and cook them until you can pierce them with a small knife. Depending on the size of the beetroot, it might take 45 to 75 minutes.
  4. Let the beetroots cool down before peeling them. You can bake your beetroots for up to 5 days in advance and keep them refrigerated in an airtight container until you want to use them.
  5. If using cooked beetroot, remove them from the packaging and let them drain on a colander.
  6. Cut the beetroots in halves and then into wedges. Set them aside.
  7. Prepare the rest of the ingredients before starting to build your Beetroot Salad With Feta.
  8. Cut the feta cheese into small cubes.
  9. Lightly toast the walnuts and cut them into chunks.
  10. Peel and cube the pear and sprinkle on a tablespoon of lemon juice to prevent it from browning.
  11. To build your Beetroot Walnut Feta Salad, place the salad leaves into a large bowl.
  12. Drizzle with half of the olive oil and balsamic glaze, and gently toss to combine.
  13. Arrange the salad leaves into a large serving bowl or individual bowls.
  14. Add the beetroot wedges, feta cubes, walnuts, and chopped pear along with the lemon juice.
  15. Drizzle on the rest of the olive oil and balsamic, gently toss them, check the seasoning and add some salt if necessary.

Notes

  • Use a block with a creamy texture that's been refrigerated in the brine. Stay away from crumbled feta, which usually is too salty and dry.
  • Roast the walnuts in a preheated oven to 140° C (285° F) for 20 minutes for intensifying the flavor.
  • If you are worried about beets staining your hands purple, wear a pair of plastic kitchen gloves. I personally don't mind it as they go off after a couple of washing up!
  • You can bake your beetroots for up to 5 days in advance and keep them refrigerated in an airtight container until you want to use them.
  • Dress the salad leaves just before serving to avoid them getting soggy.
  • If you don't want the beets to turn everything pink, don't toss them into the salad, sprinkle them separately on top after tossing the rest of the ingredients together.

Nutrition Information

Calories 199kcal (10%) Carbohydrates 11g (4%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 5g Cholesterol 22mg (7%) Sodium 328mg (14%) Potassium 378mg (11%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1853IU (37%) Vitamin C 21mg (23%) Calcium 162mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 199

% Daily Value*

Calories 199kcal 10%
Carbohydrates 11g 4%
Protein 7g 14%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 328mg 14%
Potassium 378mg 8%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1853IU 37%
Vitamin C 21mg 23%
Calcium 162mg 16%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.