A flavoursome salad made from cooked beetroot, coated in a homemade balsamic glaze tossed with feta, toasted walnuts and fresh mint. A filling vegetarian salad.
This Beetroot, Feta and Walnut Salad is full of lovely textures and big flavours. Freshly boiled beetroot has a wonderful texture to it, quite unlike canned beetroot. Combined with the creamy feta, crunchy toasted walnuts and sweet, yet tangy balsamic glaze, this salad has a bit of everything.
If you're looking for more filling, vegetarian salads, why not try my Haloumi and Avocado Salad, my Pesto Pasta Salad or my Orzo and Haloumi Salad.
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Ingredient notes:
- Beetroot: This recipe calls for fresh beetroot which has such a beautiful flavour and texture.
- Balsamic glaze: If you already have some in the cupboard, you can of course use store bought balsamic glaze. But you'll be amazed at just how tasty this homemade version is - not to mention cost-effective!
- Feta: Any type of feta or goat's cheese will work in this recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Peel and chop the beetroot into 2-3 cm thick pieces. Place in a large pot and cover with water. Bring to the boil then simmer for 20-30 minutes until tender.
Drain the beetroot, return to the pot, then set aside.
Balsamic glaze: Place the balsamic vinegar, brown sugar and water in a small saucepan. Simmer for 10 minutes until reduced a little and set aside to cool. Toast the walnuts in a pan or in the oven for 5 minutes.
Slice feta into small cubes and chop mint leaves. Pour half of the balsamic glaze over the cooked beetroot in the pot. Stir to coat well. Spoon the beetroot onto a large serving platter and scatter over the mint, feta and walnuts.
Drizzle over the extra glaze or serve in a little jug on the side. Serve warm or cold as a delicious side dish to any meal.
Recipe FAQs:
Yes, this salad is naturally gluten free.
Sure thing. Simply cover the beetroots in tin foil and cook in the oven until tender. Allow to cool before chopping.
Honestly this recipe is so tasty just as it is! But, if you want to add something extra feel free to customize the salad to your liking. Additional ingredients that work well include avocado, sliced oranges, quinoa, chickpeas, or grilled chicken for non-vegetarians.
Storage:
Store any leftovers in an airtight container in the fridge for a couple of days. This salad is best eaten fresh and will deteriorate over time.
Top tips:
The mint can be swapped out for fresh thyme if you have it to hand.
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Beetroot and Feta Salad
A flavoursome salad made from cooked beetroot coated in a homemade balsamic glaze then topped with fresh mint, feta and toasted walnuts.
Ingredients
- 4 large beetroot
- ⅓ cup balsamic vinegar
- ⅓ cup brown sugar
- 2 Tbsp water
- 1 cup walnuts, toasted
- 200g feta
- Handful fresh mint leaves
Instructions
- Peel and chop the beetroot into 2-3 cm thick pieces. Place in a large pot and cover with water. Bring to the boil then simmer for 20-30 minutes until tender.
- Drain the beetroot, return to the pot, then set aside.
- Balsamic glaze: Place the balsamic vinegar, brown sugar and water in a small saucepan. Simmer for 10 minutes until reduced a little and set aside to cool.
- Toast the walnuts in a pan or in the oven for 5 minutes.
- Slice feta into small cubes and chop mint leaves.
- Pour half of the balsamic glaze over the cooked beetroot in the pot. Stir to coat well. Spoon the beetroot onto a large serving platter and scatter over the mint, feta and walnuts.
- Drizzle over the extra glaze or serve in a little jug on the side. Serve warm or cold as a delicious side dish to any meal.
Notes
- If you really want to get ahead you could use store bought balsamic glaze and canned beetroot. But fresh beetroot really does taste so much better in this recipe!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 163Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 204mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Susan says
Hi, could you use tinned beetroot for this (its all I have in the cupboard) or is it better to wait until I have fresh beetroot? 🙂
VJ cooks says
Yes you absolutely could. Fresh beetroot does taste better in my opinion but canned beetroot is also tasty.
Lorraine says
My neighbour gifted me some fresh beetroots and I immediately remembered I had this recipe on my wish list. OMG it was delicious! We had it as a main course between the two of us today with some fresh crusty bread and it was amazing- so fresh and tasty! Thank you Vanya x
VJ cooks says
Oh yum , that sounds delicious and what a great way to make the most of beautiful fresh beetroot!
Donna says
Can you freeze this?
VJ cooks says
I wouldn't.
Su says
Hi, would balsamic vinaigrette work well instead of a balsamic glaze? Thanks.
VJ cooks says
You could use that, however the sweetness of the balsamic glaze cuts through the sharpness of the other flavours.
Heidi says
ONE-THIRD cup of brown sugar?!
VJ cooks says
Yes.