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beetroot feta salad with walnuts
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4.98 from 39 votes

Roasted Beetroot Salad With Walnuts And Feta

A super healthy and delicious roasted beet salad which can be served as a side or a meal, topped with grilled chicken.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: lunch, Salad, side
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 248kcal

Ingredients

Salad Ingredients

  • 4 medium beets (4 to 6 ounces each)
  • 4 cups spring mix
  • ¼ cup red onion
  • ¼ cup fresh mint leaves

Vinaigrette

  • tablespoon extra virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon lemon juice
  • 1 clove garlic (crushed)
  • ¼ teaspoon sea salt
  • freshly ground black pepper

Toppings

  • ¼ cup feta cheese (or goat cheese)
  • ¼ cup candied walnuts (or plain toasted walnuts)

Instructions

  • Wash beetroots and scrub with a vegetable brush then dry with paper towels. Using a sharp knife, slice the tops and bottoms off of the beets then slice them in half. Next, slice each half into ¼" sections. Brush both sides with olive oil and arrange on a foil or parchment-lined baking sheet. Bake for 25 minutes in a 400-degrees F. oven then cool completely.
  • While the beets are baking, prepare the vinaigrette by whisking olive oil, pomegranate molasses, lemon juice, crushed garlic, salt, and black pepper until emulsified.
  • If using plain walnuts, toast for a few minutes in a hot skillet until fragrant. Optionally, you can use candied walnuts, pecans, or slivered almonds.
  • Add spring mix to a salad bowl, top with sliced red onion, mint leaves, and cooled roasted beets. Sprinkle the beetroot salad with crumbled or cubed feta cheese and nuts. Drizzle with the vinaigrette and serve immediately.

Notes

  • If you decide to boil the beets, place cleaned beets in a pot and cover with cool water. Bring to a boil for 45 minutes or until fork tender. Remove from the pot and either peel the beets or simply wipe them off with a paper towel which will easily remove their skin. When roasting beets, it's not necessary to peel them unless you want to.
  • Beetroot feta salad can be prepared with raw, boiled, or roasted beets. Although I like the crunch of raw beets, overall I preferred the sweetness of the roasted beetroot salad.
  • Once the walnuts and dressing are added to the salad, it should be served immediately, otherwise, the greens will wilt and the walnuts will soften over time.
  • If it's easier, you can skip making the dressing and use your favorite store-bought salad dressing instead.
  • Serve this roasted beetroot feta salad topped with grilled chicken to increase the amount of protein per serving.

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 25g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 405mg | Potassium: 659mg | Fiber: 6g | Sugar: 16g | Vitamin A: 631IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 2mg