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Beetroot feta walnut salad

I never knew I loved beetroots until I tried this hearty, healthy and flavorful beetroot salad with feta, walnuts and vinaigrette.
Prep Time15 mins
Cook Time30 mins
Cool Time10 mins
Total Time55 mins
Course: condiment, Main Course, Salad, Sauces, Side Dish
Cuisine: French, German, Greek
Keyword: beets, Christmas, family dinner, gluten free, green vegetables, Low carb, potluck, vegetarian, vinaigrette
Servings: 4 Servings
Author: Ester from esterkocht.com


  • Non - stick pan
  • Medium pot
  • Knife
  • Cutting board
  • glass or jar with a tight fitting lid
  • spoon
  • Platter
  • Parchment paper


For the salad

  • 500 g (17.6 oz) r beetroots
  • 50 g (1.8 oz) walnut halves
  • 200 g (7.1 oz) feta cheese
  • salt and caraway seed, to remove the beetroots earthy taste OPTIONAL
  • fresh basil leaves for garnish

For the salad dressing

  • 3 tablespoons balsamic vinegar
  • 1 teaspoon sugar honey or maple syrup
  • ½ teaspoon salt
  • 1 teaspoon mustard
  • 6 tablespoons sunflower oil
  • freshly ground pepper to taste

To roast the walnuts (OPTIONAL)

  • 1 tablespoon water
  • 1 tablespoon sugar
  • a pinch of salt


  • Wash the beetroots very well, put them in the pot and fill the pot with water such that the beets are under water. Add salt and a pinch of caraway seeds. Cover and cook at medium heat for about 30 minutes or until soft. (SEE NOTE 1 & 2). Remove the beets from the pot and let cool (about 10 minutes).
  • In the mean time cut feta cheese into cubes. Since I didn't have cracked walnuts, I had to crack them myself using a meat tenderizer hammer.
    Roast the walnuts: Take a non - stick pan, add walnuts, water, sugar and a pinch of salt and heat over medium heat. Keep stirring for about 3 minutes until all the water has evaporated and the nuts are all coated with a thin layer of sugar. Remove the pan from the heat. Transfer the nuts to a parchment paper and let cool.
  • Make the dressing: In a glass or jar with a tight fitting lid mix the balsamic vinegar, salt and sugar and whisk or shake until the sugar has dissolved. Add mustard and then oil and mix well. Season with freshly ground pepper. 
  • Using a knife peel the beetroots and cut them into slices. Arrange the beetroot slices on a large plate or platter. Divide salad dressing all over the beetroots. Then layer with feta cubes and scatter the fresh basil leaves and sugar roasted walnuts on top. Everyone can just take salad from the plate to their plates.


  1. The cooking time differs defending on the size of the beetroots.
  2. How to check if the beets are soft: You can either insert a fork or a toothpick into one of the beets, to test if they are done. If the fork or toothpick goes easily into the beet, then it's done, if you need some effort to put it in, then it's not.