Beetroot Couscous Salad

This beetroot couscous salad is paired with feta, walnuts, and orange, all tossed in a simple honey vinaigrette. It’s easy to make and the perfect side for any meal.

I’m here to bring you something super easy and bursting with sweet, tangy, and salty flavours. This vibrant beetroot and couscous salad is sure to become a staple in your winter lineup.

It combines sweet roasted beets with citrusy orange, salty feta cheese, crunchy walnuts, fresh salad leaves, pearl couscous, and a simple vinaigrette. It’s perfect to take along to gatherings or to serve during the week with your favourite protein. Sometimes I like to add shredded leftover roast chicken, a can of brown lentils, or lamb meatballs. I’d so incredibly versatile!

Ingredients you’ll need

The great thing about this beetroot, feta and walnut salad is that it requires minimal effort and just a handful of ingredients.

• Feta: Adds a beautiful salty tang, creamy texture, and calcium
• Beetroot: You’ll need about 3–4 whole raw beetroots. We wrap them in foil and roast to bring out their natural sweetness, which pairs perfectly with this savoury salad. If your in a pinch, pre-cooked, vacuum-packed beetroot works just as well.
• Mixed salad leaves: Feel free to sub in rocket (arugula) or your favourite lettuce leaves.
• Walnuts: toasted walnuts add a lovely crunch and depth of flavour. Honey roasted walnuts would also be delish!
• Couscous: I used pearl couscous for a more hearty texture but regular couscous can be used too.
• Olive oil
• Vinegar: Use red wine vinegar for a mild acidity or balsamic vinegar for a richer and sweeter tasting salad.
• Honey: A touch of honey balances the acidity in the dressing. You can substitute it with maple syrup if needed.

Complete list of ingredients and amounts is located on the recipe card below.

How to make beetroot couscous salad

Start by preheating your oven to 200°C (400°F).

Roast the beetroot: Trim the stems and roots, then scrub clean if needed. Wrap each beetroot individually in foil and place on a baking tray. Roast for 50 to 60 minutes, or until a fork or skewer slides easily into the centre.

Cool the beets: Set the beetroots aside to cool slightly. Once cool enough to handle, use a paper towel to gently rub off the skins—they should slip off easily. If not, return them to the oven for a little longer. Cut the beetroot into 2 cm cubes.

Cook the couscous: Prepare according to packet instructions, then set aside to cool slightly.

Segment the orange: Cut away the peel and pith, then slice between the membranes to release segments.

Make the dressing: In a small bowl, whisk together the olive oil, vinegar, honey, salt, and black pepper.

Assemble the salad: Place the salad leaves in a large bowl. Add the beetroot, couscous, walnuts, orange segments, and three quarters of the feta. Drizzle over the dressing and gently toss to combine. Top with the remaining feta and serve.

Recipe variations

• Salad dressing: For a creamier option, use tahini in place of the olive oil and whisk until smooth. Add a splash of water or extra vinegar if needed to loosen the dressing.
• Vegan: Swap the feta for vegan feta or crumbled tofu.
• Roasted beetroot shortcut: Peel and dice the beetroot, then drizzle with oil and season with salt. Roast at 200°C (400°F) for about 30 minutes, or until tender, then add to the salad.

How to store

This beetroot couscous salad will keep in the fridge for up to 2 days in an airtight container. If you’re serving it for a party, it’s best to assemble just before serving to prevent everything from turning purple from the beetroot juices.

Recipe FAQ

If you try this beetroot couscous salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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