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    Home » Recipes » Roasted Beetroot Salad with Feta and Walnuts

    Roasted Beetroot Salad with Feta and Walnuts

    Published: October 18, 2018, Modified: January 4, 2020, By: Michelle Alston

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    Roasted Beetroot Salad

    I have a lovely seasonal recipe for you today, a Roasted Beetroot Salad with Feta and Walnuts. This salad is so easy to make and tastes great. Gorgeous rich roasted beets with creamy feta and crunchy walnuts, this also comes with a tangy orange mustard dressing and has all the flavours of harvest. It's earthy, satisfying and a little on the healthy side. But don't let that put you off.

    Beetroot
    beetroot salad dressing
    beetroot prepared

    I have been a fan of beetroot since I was a kid, back then it was mostly pickled beetroot I was used to. I loved it though, on salads and in sandwiches. Little did I know back then that I would end up living on the edge of the Fens, a place where a lot of the UK's beetroot is grown. And now, living in a small village, tractors pulling trailers overflowing with beets is a common sight. Some of these beets end up in my local farm shop, and that's where I buy them, still with the mud on, and the leaves still bright.

    These days I like to roast beetroot, I think it is especially good roasted, it has an earthy taste but also a sweetness and once roasted beetroot has a lovely smooth texture. This roasted beetroot salad has all of this, earthy flavours from the beets, smooth creamy feta cheese, crunchy seeds and walnuts and then a little sweetness from the orange, add in a little freshness from some mint and you have a lovely salad. Top it all off with a very quick and easy mustard and orange dressing.

    Roasted beetroot salad close
    Roasted beetroot salad

    This roasted beetroot salad is:

    • High in fibre
    • Full of flavour
    • It's got good fats - nuts, seeds
    • Easy to make
    • Vegetarian
    • Naturally gluten-free
    • Beets are a powerful superfood, good for your tummy and your heart

    Tips for roasting beetroot:

    • Use smaller beets, they will be sweeter and more tender, bigger bits can be woody in the centre.
    • I cut my beets into wedges when I roast them, a good sprinkling of salt brings out their sweetness too.
    • There is no need to peel them, just give them a good wash.
    • You will need a hot oven so make sure your oven is fully preheated before you cook them.
    • If you're lucky enough to find beets with crisp leaves and stems, then don't throw those away. The stems are great chopped then added to salads, the leaves are great added to stir-fries or steamed.
    Roasted beetroot salad close alternative
    Roasted beetroot salad plated
    Roasted beetroot salad close plated


    Need More Tasty Lunch Dishes

    • Beetroot and Goats Cheese Tart
    • Halloumi Wraps
    • Spinach Quiche
    • Goats Cheese Tart

    Did you make this Roast Beetroot Salad recipe? Rate it and leave me a comment below to let me know what you think!

    Roasted beetroot salad

    Roasted Beetroot Salad with Feta and Walnuts

    Roasted beetroot salad with feta, walnuts and a mustard, orange dressing. A tasty healthy salad perfect for lunch or dinner.
    4.98 from 38 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: British
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 354kcal
    Author: Michelle Alston

    Ingredients

    • 3 medium beets (450g) washed, then topped and tailed and cut in half lengthways then each half cut into 4 wedges
    • 1 ½ tablespoon olive oil
    • 1 medium red onion (160g) cut into quarters
    • 125 g mixed salad leaves
    • 90 g feta cheese
    • 30 g walnut halves
    • 1 heaped tbsp pumpkin seeds
    • 1 medium orange peeled then cut into segments
    • 2 sprigs of fresh mint leaves removed then chopped
    • ¼ tsp sea salt
    • ¼ teaspoon cracked black pepper

    For the orange mustard dressing

    • 4 tablespoon extra virgin olive oil
    • 4 tablespoon freshly squeezed orange juice
    • 1 heaped tsp Dijon mustard
    • A small pinch of cracked black pepper
    • A good pinch of sea salt
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    Instructions

    • Preheat the oven to 200 degrees C/392 F, please note I use a fan assisted electric oven. Please adjust to the oven you have.
    • Place the beetroot on a large baking tray, add the salt and pepper then pour over the olive oil. Make sure all the beetroot is covered in oil.
      Roast in the oven for 30 - 40 minutes, depending on how chunky your wedges are. 
      After 10 minutes add the onion to the tray and cover in some of the oil. Return the tray to the oven and cook until the beets are cooked. The beets are done when you can easily pierce the beets with a sharp knife.
      Once cooked leave the beets and red onion to cool slightly before adding to the salad.
    • To assemble the salad, place the leaves in a large serving bowl, add the mint and onion and toss. Then add the beetroot, crumble over the walnuts and feta. Add the orange segments and scatter over the pumpkin seeds. 
    • You can add the dressing to the salad just before serving or you can leave it for everyone to add their own dressing.

    To make the dressing:

    • Whisk together the orange juice and Dijon mustard. Then whisk in the olive oil, add the salt and pepper.

    Notes

    • Calories are approximate and include the dressing. Calories without dressing are 226 per person based on 4 servings.
    • Cooking time will depend on the size of your beetroot wedges, the bigger the wedge the longer it will take.
    • Not everyone is keen on citrus fruit with cheese, however, the feta in this dish is very smooth so we didn't find it a problem, also I would make sure your orange is sweet rather than bitter or sour as a sour orange may not work as well.
    • This salad can be kept in the fridge for a day or two, make sure you keep the salad dressing separate. For best results, I would also keep the beetroot separate. 

    Nutrition

    Calories: 354kcal
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
    Roasted Beetroot Salad
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    Reader Interactions

    Comments

    1. Robin Wilkins

      July 13, 2022 at 6:37 pm

      5 stars
      Easy to make and delicious in our garden on a very hot summer evening.
      The Mrs loved it with some chilled prosecco.
      Thank you very much.

      Robin in Oxford

      Reply
      • Michelle Alston

        July 14, 2022 at 1:39 pm

        Hi Robin, thanks so much for your lovely comment! I'm so glad you both enjoyed it 🙂

        Reply
    2. josephine lowe

      December 05, 2021 at 5:14 am

      5 stars
      Loved this roast beetroot salad. took it to a potluck dinner and received lots of compliments, thanks Michelle. wish I’d had a larger, flat, white plate or platter to serve it on because it is so colourful and beautiful.

      Reply
      • Michelle Alston

        December 06, 2021 at 11:39 am

        Thank you so much Josephine. I'm so glad to hear that it went down so well 🙂

        Reply
        • Janet Powell

          February 01, 2022 at 6:29 am

          I made this for Australia Day BBQ. Went down a treat. Will be a favourite from now on.

        • Michelle Alston

          February 01, 2022 at 3:28 pm

          Hi Janet, I'm so glad you enjoyed it.

    3. Libby o

      May 06, 2021 at 12:51 pm

      4 stars
      Tasty recipe. I halved the oil and added a little lemon juice to the dressing, giving it a bit more punch and less fat. I also added a tin of cooked lentils for different texture and taste and to make it more substantial after reducing the oil. Yum.

      Reply
      • Michelle Alston

        May 07, 2021 at 10:06 am

        Thanks so much Libby, I'm so glad you liked it.

        Reply
    4. Amruta

      September 09, 2020 at 10:29 am

      5 stars
      Loved this recipe, so fresh and tasty. The roasted beetroots are delightful.

      Reply
      • Michelle Alston

        September 09, 2020 at 10:43 am

        Thanks so much Amruta, I'm so glad you liked it 🙂

        Reply
      • Stacey

        December 09, 2022 at 12:57 am

        5 stars
        Hi, this looks delicious. I’m making this for Christmas lunch, and wondered if l could bake the beetroot and onion in advance, and if so , how early. Also can the dressing be made the day before. Thanks

        Reply
        • Michelle Alston

          December 15, 2022 at 12:19 pm

          Hi Stacey, the dressing is definitely ok to be made the day before. I think the beets and onions are best cooked fresh for this dish as it is a warm salad. If you want to serve it cold though you could roast the beets and onions earlier that day or the night before. I hope this helps, M x

    5. Jay

      August 05, 2020 at 12:01 pm

      yummy and healthy,thank u

      Reply
      • Michelle Alston

        August 05, 2020 at 6:27 pm

        Thanks Jay, I'm so glad you like it.

        Reply
    6. Carole Murphy

      August 05, 2020 at 11:36 am

      Absolutely fabulous! The orange segments and orange based dressing was a lovely surprise. The mix of ingredients worked surprisingly well.

      Reply
      • Michelle Alston

        August 05, 2020 at 6:27 pm

        Hi Carole, thank you so much! I'm so glad you enjoyed it 🙂

        Reply
    7. Yv9nne

      May 19, 2020 at 6:23 pm

      Will this work with other roasted veg e.g. sweet potatoes, courgette? Sounds delicious!

      Reply
      • Michelle Alston

        May 19, 2020 at 7:31 pm

        Hi Yvonne, I haven't tried this exact recipe with sweet potatoes or courgette but I'm sure either would work really well.

        Reply
    8. Sandi

      April 13, 2020 at 8:57 pm

      5 stars
      Great salad but I disagree about not putting the dressing on. In fact leave out the greens until right before serving but let the beets soak in the flavour. Awesome.

      Reply
      • Michelle Alston

        April 14, 2020 at 9:35 am

        I'm so glad you enjoyed it Sandi. Great tip about the greens, I'll try that next time I make it 🙂

        Reply
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