Beetroot Feta Walnut Salad

This beetroot feta walnut salad is paired with lentils and spinach. It’s easy to make and packed with nutrition! Enjoy as a light vegetarian meal or side salad. 

Looking for an easy flavourful summer salad recipe? This beetroot feta walnut salad is just that! 

It combines gorgeous sweet beets with salty feta cheese, crunchy walnuts, spinach leaves, canned lentils and a simple balsamic dressing. It’s perfect to take along to BBQs and picnics, or serve at dinner parties. 

I love to enjoy this beetroot salad as a light vegetarian meal or as a side to grilled meats or fish. It is so versatile!

Ingredients you’ll need

The great thing about this beetroot feta walnut salad is that minimal effort is required and you only need a handful of ingredients.

• Feta: I like to grate Greek feta in mine but crumbled danish feta or basic smooth feta all work well! 
• Beetroot: I use plain steam cooked beetroot in vacuum-packed bags from the supermarket, but you can also use roast beetroot in this salad.
• Baby spinach: 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!
• Red onion: adds a little bite.
• Lentils: I used canned black lentils but brown lentils are great too.
• Olive oil
• Balsamic vinegar: you can use red wine vinegar vinegar or sherry vinegar instead if preferred.

How to cook beetroot

How to steam beetroot:

Place the beets in a steamer basket and cook for about 30-50 minutes or until tender all the way through. Once the beets are cool enough to handle, rub the skins off and cut into small bite size pieces.

How to boil beetroot:

Place the beetroot in to a medium – large saucepan and cover with cold water.

Bring to the boil and boil for 30-50 minutes depending on the size of the beetroot. When tender drain then allow to cool before you peel and chop them.

How to make beetroot feta walnut salad

Balsamic dressing: In a small bowl mix the olive oil, balsamic vinegar and season with salt and black pepper.

Prepare the vegetables: Chop the beetroot into cubes and thinly slice the onion. Rinse and drain the lentils, then pat dry.

Assemble the beetroot salad: Place the baby spinach leaves in a large bowl, then add the beets, lentils, onion, walnuts and feta cheese. Drizzle over the dressing just before serving. Gently toss and serve.

• Tip: Once you mix everything the feta will become purple from the beetroot so it’s best to not stir if you want a bold salad. I topped mine with extra feta

Serving Suggestions

• To make a heartier meal, serve with rotisserie chicken, lamb chops or baked salmon.
• This feta beetroot walnut salad pairs beautifully with crusty bread, Air Fryer Fingerling Potatoes, or some Air Fryer Frozen Brussels Sprouts.

How to store

This beetroot salad will keep in the fridge for up to 2 days in an airtight container. If you are planning to serve it for a party I recommend assembling it the day of serving it possible (so it doesn’t turn purple from the beetroot juices!). Dress right before serving.

Recipe variations

• Salad dressing: If you want another flavour of salad dressing, use red wine vinegar instead of balsamic or add the juice of half a fresh orange and a lemon. A handful of chopped up mint would be delicious too!
• Citrus: Add the segments of a fresh orange to make a delicious beetroot orange and feta salad.
• Vegan: Use vegan feta cheese or tofu in place of the feta.
• Roasted beetroot salad: Peel and dice 2-3 beetroots then drizzle with oil and season with salt. Roast at 200C / 400F for 30 minutes then add to the salad.

More healthy salad recipes

Wild Rice Salad + Golden Goddess Dressing

Cinnamon Pumpkin Quinoa Salad

Roasted Beetroot & Pumpkin Salad

Roasted Chickpea Pumpkin Salad

If you try this beetroot feta walnut 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.

Print