If you are looking for a vibrant, delicious, and nutritious salad that feels both fresh and indulgent, the Beet Salad with Feta, Walnuts, and Balsamic Vinaigrette Recipe is an absolute must-try. This salad is a beautiful celebration of earthy roasted beets paired with creamy feta, crunchy walnuts, and a perfectly balanced balsamic vinaigrette. It’s a straightforward dish that dazzles with color, texture, and flavor, making it a wonderful addition to any meal or even a light lunch on its own.
Ingredients You’ll Need
These ingredients are simple but so thoughtfully balanced, each playing a crucial role in building the rich taste and inviting textures that make this salad irresistible. From the sweetness of roasted beets to the tangy cheese and crunchy nuts, everything works in perfect harmony.
- Fresh beets (4 medium, about 1 lb): The star of the salad, their natural sweetness intensifies when roasted, bringing a deep, earthy flavor.
- Mixed greens (4 cups of arugula and spinach): These greens add a fresh, peppery, and slightly sweet base to brighten every bite.
- Crumbled feta cheese (1 cup): Adds a creamy, salty contrast that lifts the salad’s flavor profile beautifully.
- Toasted walnuts (½ cup): Provide unbeatable crunch and a toasty richness that complements the beets perfectly.
- Balsamic vinegar (2 tbsp): Its tang and slight sweetness bind all the flavors together in the vinaigrette.
- Extra virgin olive oil (3 tbsp): Brings smoothness and a hint of fruity richness to the dressing.
- Honey (1 tsp): Just a touch to balance acidity with subtle sweetness.
- Salt and pepper (to taste): The essential seasoning that enhances every ingredient’s natural goodness.
How to Make Beet Salad with Feta, Walnuts, and Balsamic Vinaigrette Recipe
Step 1: Roast the Beets
Start by preheating your oven to 400°F (200°C). Wrap each beet in aluminum foil individually and arrange them on a baking sheet. Roast the beets for about 45 to 60 minutes, depending on their size, until a fork slides in effortlessly. Roasting intensifies their natural sweetness and softens the texture perfectly.
Step 2: Peel and Slice the Beets
After roasting, let the beets cool just enough to handle safely. Wearing gloves is a good idea here to avoid staining your hands. The skins should slip right off with a gentle rub. Slice the peeled beets into bite-sized chunks that will mingle beautifully with the other salad ingredients.
Step 3: Prepare the Greens
While the beets cool, thoroughly wash your mixed greens — a combination of peppery arugula and mild spinach adds both flavor and nutrition. Dry them gently and place them in a large bowl as the vibrant base of your salad.
Step 4: Whisk the Balsamic Vinaigrette
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, and a pinch of salt and pepper. Whisk briskly until the dressing emulsifies, blending into a smooth, glossy vinaigrette that ties the salad ingredients together beautifully.
Step 5: Assemble the Salad
Gently toss the sliced beets into the bowl with mixed greens. Sprinkle the crumbled feta cheese generously over the top, followed by the toasted walnuts for that prized crunch. Drizzle your freshly made balsamic vinaigrette over everything and give one last gentle toss to coat every piece with flavor.
Step 6: Serve and Enjoy
Serve your salad immediately, either plated individually or straight from the bowl for a communal feel. Each forkful offers a delightful contrast of sweet, salty, creamy, and crunchy — a perfect harmony that feels like a celebration in every bite.
How to Serve Beet Salad with Feta, Walnuts, and Balsamic Vinaigrette Recipe
Garnishes
Sprinkle a little extra crumbled feta or a handful of fresh chopped herbs like parsley or mint to brighten the presentation and add an herbal freshness. A few whole walnut halves or candied walnut pieces on top can also elevate the crunch and visual appeal beautifully.
Side Dishes
This salad pairs exceptionally well with rustic bread, grilled chicken, or even a light fish dish. It also stands strong as a satisfying vegetarian main for lunch or a colorful side dish on a dinner spread.
Creative Ways to Present
For a fun twist, serve this salad in individual mason jars for picnics or lunches on the go. Layering the greens at the bottom and the beets and toppings on top keeps it fresh until ready to eat. You could also use it as a stunning bed for roasted meats or grain bowls, adding color and texture contrast.
Make Ahead and Storage
Storing Leftovers
This salad stores very well in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to avoid soggy greens. When ready to eat, toss everything together again for the freshest taste.
Freezing
Since fresh greens and nuts don’t freeze well, it’s best to freeze only the roasted beets if you want to prep in advance. Peel and slice them before freezing in a freezer-safe bag, then defrost and toss with fresh ingredients when ready.
Reheating
The beets can be gently warmed before assembling the salad if you prefer a slightly warm element. Just microwave or warm in an oven for a few minutes. However, the salad as a whole tastes best served fresh and cool.
FAQs
Can I use canned beets for this Beet Salad with Feta, Walnuts, and Balsamic Vinaigrette Recipe?
You absolutely can! Canned beets are a convenient shortcut, but fresh roasted beets provide a more vibrant flavor and texture, which truly makes this salad shine.
What can I substitute for walnuts if I have allergies?
Pecans or toasted almonds work beautifully as substitutes, offering similar crunch and nuttiness. Pumpkin seeds or sunflower seeds are great nut-free alternatives too.
How do I make sure the feta doesn’t overpower the salad?
Use crumbled feta in moderation and opt for a milder variety if possible. The feta is meant to complement the sweetness of the beets and the tang of the vinaigrette, not dominate the flavors.
Is this salad suitable for meal prep?
Definitely! Keep the dressing separate and store the ingredients in layers or compartments to maintain quality. Assemble just before eating for the best texture and taste.
Can I add protein to make this salad a full meal?
Yes! Grilled chicken, shrimp, or chickpeas make delicious additions that pair well with the flavors here, turning the salad into a satisfying main course.
Final Thoughts
This Beet Salad with Feta, Walnuts, and Balsamic Vinaigrette Recipe is one of those dishes that effortlessly combines simplicity with sophistication. It’s colorful, nourishing, and packed with flavors and textures that feel fresh and exciting every time you take a bite. I wholeheartedly encourage you to try making this salad soon — it truly is a keeper that will brighten up your table and your day.
Print
Beet Salad with Feta, Walnuts, and Balsamic Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Beet Salad combines roasted beets with fresh mixed greens, creamy feta cheese, and crunchy toasted walnuts, all brought together with a tangy honey balsamic dressing. It’s a flavorful and nutritious dish perfect for a light lunch or as a side salad.
Ingredients
Salad
- 4 medium fresh beets (about 1 lb)
- 4 cups mixed greens (arugula and spinach)
- 1 cup crumbled feta cheese
- ½ cup toasted walnuts
Dressing
- 2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat and roast beets: Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until the beets are fork-tender when tested.
- Cool and peel beets: Remove the roasted beets from the oven and allow them to cool slightly. Wearing gloves, peel off the skins easily by rubbing them off, then slice the beets into bite-sized pieces.
- Prepare greens: While the beets cool, thoroughly wash the mixed greens (arugula and spinach) and place them into a large salad bowl.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper until the mixture is fully emulsified and smooth.
- Assemble the salad: Add the sliced beets, crumbled feta cheese, and toasted walnuts to the bowl with the greens. Drizzle the dressing over the salad and gently toss everything together to combine.
- Serve: Serve the salad immediately, either plated individually or directly from the salad bowl for casual sharing.
Notes
- Wear gloves when peeling beets to avoid staining your hands.
- Roasting times can vary depending on beet size; test doneness by inserting a fork.
- To toast walnuts, spread them evenly on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes until fragrant, if desired.
- This salad is best served fresh but can be refrigerated for up to one day.
