A vibrant and flavourful beetroot salad with feta cheese will impress you. With its stunning colours, bold flavours, and nutritious ingredients, this salad is a true delight. Whether enjoyed as a light lunch, a side dish, or a star attraction at your next dinner party, this salad recipe is guaranteed to be a hit.
I grew up hating beetroots. I couldn’t stand them. My poor mum couldn’t force me to eat them. But oh, how times have changed!
Fast forward 20 years, and I find myself singing a completely different tune. Now? I could eat them every day, all day. They’re not just another vegetable; they’re delicious, sweet, and have earthy tones that add depth to any dish.
I can’t even pinpoint what changed my mind. Suddenly I started craving these veggies and out of the blue, they became my main salad ingredient. My Fussy Eater is still pretending to be sceptical against beetroots, but step by step I’ll change his mind.
If you are also trying to incorporate this wonderful vegetable into your weekly menu, this beetroot salad with feta cheese will be a wonderful option to start with.
Beetroot Salad with Feta Cheese: why you’ll love it
Beetroot salad is a true celebration of seasonal produce. Beetroots are not only stunning to look at with their deep purple hue, but they also pack a nutritional punch, being rich in vitamins, minerals, and antioxidants. When roasted to perfection, they become tender, sweet, and incredibly flavourful, making them the star ingredient of this salad. Paired with peppery rocket salad, creamy feta cheese, and crunchy pecan nuts, every bite is a symphony of textures and tastes that will leave you craving more.
How to Roast Beetroots?
If you like, you can use precooked beetroots to save your time, however, my preferred way is to roast them at home. Here is the step–by–step guide on how to do it:
- Preheat the Oven: Preheat your oven to 200 degrees. This ensures that your oven is hot and ready to roast the beetroots to perfection.
- Prepare the Beetroots: Start by washing the beetroots thoroughly under cold running water to remove any dirt. Trim off the leafy tops and the root ends, leaving about an inch of stem intact. This helps prevent the beetroots from bleeding out too much colour during roasting.
- Peel and Cube: If desired, peel the beetroots using a vegetable peeler. Alternatively, you can leave the skins on for added texture and nutrients. Once peeled, cut the beetroots into evenly sized cubes. Aim for pieces that are roughly 1-inch in size to ensure even cooking.
- Season and Coat: Place the cubed beetroots on a baking sheet and drizzle them with olive oil. Season generously with salt and pepper, tossing the beetroots to ensure they’re evenly coated in oil and seasoning.
- Roast in the Oven: Place the baking sheet in the preheated oven and roast the beetroots for 40-45 minutes, or until they are tender and caramelized.
- Cool and Serve: Once the beetroots are roasted to perfection, remove them from the oven and let them cool slightly before serving.
Beetroot Salad with Feta Cheese: Recipe Variations
Salad is a dish that can help you ‘clean’ the fridge and cupboards. You can add all the odd bits you’ve got lying around, and it still works.
If you’re on a kitchen clear-out mission, I’d like to share some ideas on how to improve this simple recipe.
- Greens Swap: If you can’t find rocket salad, feel free to use baby spinach or mixed salad greens instead. The key is to use fresh and vibrant greens.
- Cheese Options: While feta cheese adds a tangy creaminess to this salad, you can switch it up with other cheeses like goat cheese or blue cheese for a different flavour profile.
- Nutty Alternatives: If pecan nuts aren’t your favourite, try swapping them out for walnuts, almonds, or pumpkin seeds for a delightful crunch.
- Dressing Variations: Don’t hesitate to get creative with the dressing. You can adjust the sweetness by adding more or less honey. Switch up the acidity by using balsamic vinegar instead of lemon juice. Play around with the flavours until you find the perfect balance for your taste buds.
This is just a handful of options, but feel free to combine and experiment to create a beetroot salad that works for you.
If you’re looking for more salad recipes, give these dishes a go:
Egg Salad Sandwich
Tomato Salad with Burrata and Homemade Pesto
Fruit Salad with Honey and Poppy Seeds
Fried Chorizo and Potato Salad
Recipe
Ingredients
Salad:
250g beetroots
Rocket salad
½ pack feta cheese (I used this one)
50g pecan nuts
Vinaigrette:
½ lemon juice
1 teaspoon honey
1 teaspoon wholegrain mustard
50ml olive oil
Salt and pepper
Method
Prepare the beetroots:
- Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
- Place the cubed beetroots on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the beetroots in the preheated oven for 40-45 minutes or until tender and caramelized, stirring halfway through.
- Once the beetroots are roasted and tender, remove them from the oven and let them cool slightly.
Prepare the vinaigrette:
- In a small bowl, whisk together the lemon juice, honey, wholegrain mustard, and olive oil until well combined.
- Season with salt and pepper to taste.
Prepare the salad:
- On a large serving plate add rocket salad, crumbled feta cheese, roasted beetroots and chopped pecan nuts.
- Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
