Beetroot And Feta Salad Recipe

Ingredients

• 500 gboiled or roasted beetroot
• 120 gfeta cheese, drained
• 50 gwalnuts
• 12 gparsley leaves, chopped
• 50 gpomegranate vinaigrette
• 140 gpomegranate molasses
• 90 gextra-virgin olive oil
• 40 gpomegranate juice
• 4 gsalt
• 1 gfreshly cracked black pepper

Instructions

1. 1

   Cook the beetroot

   Roast the beetroot at 220°C for 45 minutes, or until a wooden skewer or knife slides into the flesh without resistance. Alternatively, boil it in water seasoned with salt, sugar and vinegar, using the same cooking time and skewer test.

2. 2

   Roast the walnuts

   Heat the oven to 160°C. Spread the walnuts on a baking sheet and roast for 8–10 minutes, until fragrant and coloured. Let them cool slightly, rub them between your hands to remove most of the skin, then break them into rough pieces and set aside.

3. 3

   Mix the dressing

   Whisk together the vinaigrette ingredients in a bowl, or shake them vigorously in a sealed jar until emulsified.

4. 4

   Dress the beetroot

   Cut the beetroot into large wedges or chunks, slightly larger than bite-size. Toss with the pomegranate dressing and roasted walnuts.

5. 5

   Add the parsley

   Finely chop the parsley and add it to the bowl. Mix everything gently and season to taste with a little salt.

6. 6

   Finish and serve

   Transfer the salad to a serving bowl and add chunks of feta. Finish with a few extra flat-leaf parsley leaves, if desired, and freshly ground black pepper. Serve straight away or cover and refrigerate for later.

What is beetroot and feta salad?

This European-style salad brings together cooked beetroot, feta, walnuts and pomegranate flavours. Beetroot salads are made in many forms across Europe, with combinations of earthy roots, sharp cheese and herbs making a particularly satisfying contrast.

Sweet beetroot: Its soft, earthy flavour provides a base for the tangy, salty feta. Pomegranate dressing adds acidity and fruitiness, while walnuts bring crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 622 calories, 11g protein, 23g carbs, 56g fat.

The beetroot and pomegranate ingredients provide most of the carbohydrates, while olive oil and walnuts account for much of the fat; feta contributes protein as well as fat. For a more balanced plate, serve a portion with a lean protein such as oven-roasted chicken breast.

Choosing and cooking the beetroot

Roasting: The method roasts beetroot at 220°C for about 45 minutes, until a skewer enters easily. The exact time can vary with the size of the roots, so use the tenderness test as your cue.

Boiling: The alternative is to cook the beetroot in water seasoned with salt, sugar and vinegar. Test it in the same way, rather than relying on the clock alone.

Getting the dressing right

Emulsifying: Whisk or shake the dressing until it looks evenly combined. If it separates while you prepare the salad, give it another quick whisk or shake before tossing.

Balance: Pomegranate molasses and juice give the dressing a sweet-tart character, while olive oil rounds it out. Taste before adding extra salt, as feta is already salty.

Toasting the walnuts

Even roasting: Spread the walnuts across the baking sheet so they toast evenly. At 160°C, check them after 8 minutes; their roasted aroma and colour are the cues to take them out.

After cooling: Rub the nuts between your hands to loosen most of the skin, then break them into rough pieces. Keeping the pieces irregular gives the salad a varied crunch.

Keeping the texture balanced

Chunk size: Cut the beetroot slightly larger than bite-size so it holds its shape when tossed. Mix gently to avoid crushing the pieces.

Feta finish: Add the feta after transferring the dressed beetroot to the serving bowl. This keeps the chunks visible and intact, with black pepper adding a final savoury note.

Timing and make-ahead prep

Cook ahead: The beetroot can be cooked before assembling the salad, then cut once cool enough to handle. The walnuts can also be toasted in advance.

Just before serving: Toss the beetroot with the dressing and walnuts, then add the feta. If making the salad ahead, keep it covered in the fridge and expect the feta to take on some colour from the beetroot.

What to serve with it

For lunch: Serve the salad with bread or alongside a grain-based dish for a more substantial plate. Its sweet, tangy dressing also works well with simply cooked vegetables.

For dinner: Add oven-roasted chicken breast if you would like a protein accompaniment. Keep any side dishes simply seasoned so the pomegranate and feta flavours remain prominent.

Recipe notes & tips

• Choose beetroot of a similar size so the roots cook at roughly the same rate.
• Use a skewer to check for tenderness before taking roasted beetroot out of the oven.
• Let the walnuts cool slightly before rubbing off their skins.
• Shake or whisk the dressing again if the oil and other ingredients separate.
• Fold the salad gently so the beetroot and feta keep their shape.
• Taste before adding extra salt because the feta is already salty.

Variations

• Make it vegan: Replace the feta with a plant-based alternative.
• Add chicken: Serve with oven-roasted chicken breast for a more substantial meal.
• Change the nuts: Use another toasted nut in place of the walnuts.
• Add leafy herbs: Mix in extra flat-leaf parsley just before serving.
• Serve it chilled: Refrigerate the dressed salad, then add the feta shortly before serving.

Common mistakes to avoid

• Undercooking the beetroot: Keep roasting or boiling until a skewer enters without resistance.
• Over-roasting the walnuts: Check them from 8 minutes and remove them when fragrant and coloured.
• Using large walnut pieces: Break them roughly after roasting so they are easier to eat with the salad.
• Adding too much salt: Taste the dressed beetroot first, since feta adds plenty of saltiness.
• Mixing too vigorously: Toss gently to keep the beetroot pieces intact and the feta in chunks.

How to store

Store the salad covered in an airtight container in the fridge and eat it within 2 days. It is best served cold or at room temperature; the beetroot and walnuts can be prepared ahead, with the feta added just before serving. Reheating is not needed.

Frequently asked questions