This Beet Salad with Feta Cheese is an incredibly refreshing salad that is packed with savory and tangy flavors. Topped with crumbled feta, black pepper, oregano, crunchy walnuts, and basil leaves, glazed with vinegar, this vibrant salad recipe comes together in just 15 min.
Indulge in this Amazing Beet Feta Salad made with creamy Feta cheese, crunchy red onions, walnuts, and a drizzle of vinegar. I love creating salads that are made with simple ingredients and gather quickly and this is indeed a great way to include beets in your daily meals.
Made without oil, garnished with fresh basil and oregano, this vegetarian salad is hearty and is bursting with savory flavors of feta cheese, mildly sweet flavors of onions, and tanginess of vinegar- a perfect side dish with a Mediterranean touch that is scalable and customizable!
I guess this is the most delicious way of having beets in your daily meals. Try popular beet recipes from the blog: Air Fryer Beet Chips and Beet Juice.
Find More Easy Salad Recipes: Moroccan Spiced Chickpea Salad, Mediterranean Chickpea Salad, Kala Chana Chaat.
More Easy Side Dishes: Roasted Potatoes and Green Beans, Pan Fried Sweet Potatoes.
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Ingredients
- Cooked Beets- are the star ingredients of this recipe. Red beets work best. Vibrant and earthy, beetroot brings a rich, deep red color and a subtle sweetness. You may use any baby beets, yellow beets or white beets. This recipe boils beets for 5- 10 min. You may do this step a day in advance.
- Feta Cheese- Salty feta cheese adds contrast to the beetroot, You may use goat cheese, Parmesan, or cheddar cheese too. But I find a flavor that comes from Feta the best in this beet salad.
- Red Onions- Slices of red onion provide a mild zing and crispness, enhancing the overall crunch and adding a hint of sharpness to the salad. You may use white onions or spring onions as well.
- Walnuts- walnuts add crunchy texture and depth to this beet salad. You may use hazelnuts or pecans as well.
- Basil-Fragrant basil leaves add color and aroma to this salad. You may use any fresh herbs: cilantro, rosemary, or dill too.
- Oregano-Oregano, with its aromatic and slightly peppery flavor, adds a delightful Mediterranean twist to this salad.
- Vinegar- A splash of white vinegar complements the sweetness of the beets. You may use red wine vinegar or white wine vinegar as well.
- Green Chilies-Give a spicy kick to this salad by adding freshly chopped green chilies. Adjust the heat as per your taste as my version of spicy need not match yours. You may also make it tangy and spicy with Dijon Mustard.
- Salt- I love adding pink salt to my salads. Table salt works too.
- Black Pepper-Add some heat to this sweet and savory salad by the hint of black pepper.
How To Make Beetroot Feta Salad
Step 1 Wash, Chop and Boil
Wash all the veggies. Chop the beets as you like the. Boil them in a pan on stove top for about 5-10 min. Keep the flame medium or slow. I have boiled beets till they could be poked with fork easily. You don't wish to have very tender beets as well. Place them in colander for draining excess water.
While they are boiling, you may chop onions.
Step 2 Assemble the Salad
In a large bowl, add chopped boiled beets, red onion, walnuts. Drizzle the vinegar. Add salt and black pepper. Top with crumbled feta and Basil leaves.
Toss it generously and let it sit for 3-4 min covered with a lid.
Step 3 Serve It
Serve the fresh and beautiful beet salad with feta cheese and enjoy!
What To Team With This Beet Salad?
This Beetroot Feta salad is wholesome in itself. You may pair it with bread or vegetarian soups for a complete meal.
Expert Tips
- Use fresh beets.
- While you may use raw beets, roasting or steaming beets makes them less bitter. If you roast beets, that may take more time than boiling on a stovetop. Roasted beets may have crispy edges. I have boiled them for 5-10 minutes. Avoid overcooking them to retain some firmness.
- Allow the salad to sit for a while before serving to absorb all the flavors.
- Store the leftover salad in an airtight container with a lid and keep it in the refrigerator for about 3-4 days.
Recipe FAQs
The Feta, cheddar, Parmesan or ricotta cheese goes well with Beetroot. I love the addition of feta, the most.
This beet salad is made of beets, red onions, crunchy walnuts, creamy feta cheese and fresh basil.. You may add variety of other greens, nuts or fruit to it.
More vegetarian Salad Recipes:
- Roasted Sweet Potato and Quinoa Salad
- Cucumber Radish Salad
- Mango Avocado Cucumber Salad
- Moroccan-Spiced Chickpea Salad Recipe
- Easy Indian Onion Chutney (For Poppadoms)
- Easy Beet Recipes- Vegetarian
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Simple Beet Salad With Feta
Equipment
- 1 Pan for boiling beets
- 1 Large Bowl mixing salad
- 1 Chopping board
- 1 Colander
Ingredients
- 1 medium beet chopped and boiled
- ¼ cup feta cheese 50 gm
- 1 large red onion sliced
- 1 small green chili optional
- 1 teaspoon vinegar can use lemon juice
- 1 tsp black pepper
- few twigs basil leaves
- 1 teaspoon oregano
- 4-5 piece walnut
- pink salt as per taste
Instructions
- Wash all the veggies. Chop the beets as you like the. Boil them in a pan on stove top for about 5-10 min. Keep the flame medium or slow. I have boiled beets till they could be poked with fork easily. You don't wish to have very tender beets as well. Place them in colander for draining excess water.While they are boiling, you may chop onions.
- In a large bowl, add chopped boiled beets, red onion, walnuts. Drizzle the vinegar. Add salt, oregano and black pepper. Top with crumbled feta and Basil leaves.Toss it generously and let it sit for 3-4 min covered with a lid.
- Serve the fresh and beautiful beet salad with feta cheese and enjoy!
Notes
-
- Use fresh beets.
- While you may use raw beets, roasting or steaming beets makes them less bitter. If you roast beets, that may take more time than boiling on a stovetop. Roasted beets may have crispy edges. I have boiled them for 5-10 minutes. Avoid overcooking them to retain some firmness.
- Allow the salad to sit for a while before serving to absorb all the flavors.
- Store the leftover salad in an airtight container with a lid and keep it in the refrigerator for about 3-4 days.
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Nutrition Facts Serving size: 1 bowl Servings: 2 Amount per serving Calories 128 % Daily Value* Total Fat 6.7g 9% Saturated Fat 4g 20% Cholesterol 23mg 8% Sodium 907mg 39% Total Carbohydrate 12.5g 5% Dietary Fiber 2.9g 10% Total Sugars 7.4g Protein 5.5g Vitamin D 0mcg 0% Calcium 165mg 13% Iron 1mg 8% Potassium 278mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Karen says
This beet salad looks so vibrant and healthy. If I skip Feta, would it make it less tasty. Not a big fan of Feta cheese.
thank you!
Deepti says
Hi Karen, Thanks for the words. Appreciate it. Yes, you may skip Feta and add any cheese of your choice- Indian cottage cheese, Cheddar and Parmesan all work well.