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Beetroot salad served in a bowl with a gold fork and walnuts on the side.

Beetroot Feta Walnut Salad

  • Author: Caitlin Rule
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: Serves 4
  • Category: Side salad, main
  • Method: Salad
  • Cuisine: Australian


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. 


  • 500g cooked beets, cut into cubes
  • 1/2 red onion, thinly sliced
  • 100g feta cheese, grated or crumbled
  • 1 can brown or black lentils
  • 2 cups (75g) firmly packed baby spinach
  • 1/2 cup toasted walnuts

Balsamic dressing:

  • 2 tablespoons olive oil 
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a small bowl mix the olive oil, balsamic vinegar and season with salt and black pepper.
  2. Chop the beetroot into cubes and thinly slice the onion. Rinse and drain the lentils, then pat dry.
  3. 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.



  • Use store-bought cooked beetroot for convenience.
  • Leftovers will keep for up to 2 days in an airtight container in the fridge.

Keywords: Beetroot, feta, walnut, lentils, vegetarian