Beetroot and Feta Salad

Salad made from boiled beetroot, feta cheese, greens, and an oil-based dressing
Preparation time: 15 min
Cooking time: 40 min
Servings: 4
Difficulty: Medium
Calories: 130 kcal
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Rating: 4 Votes: 5

I’ve been making beetroot and feta salad for many years – and every time it amazes both my family and guests. In this recipe, beetroot is not just an ingredient – it’s the foundation that brings a sweet, rich note, especially when roasted rather than boiled. I often prepare this salad as a light dinner after a busy day – it’s filling but not heavy, and it refreshes wonderfully thanks to its natural ingredients. Combined with feta cheese, which I add in large chunks or crumble by hand, the dish gains a distinct Mediterranean touch.

The dressing is just oil – no mayonnaise or complex sauces. I usually use unrefined sunflower oil because its aroma enhances the beetroot’s flavor. Sometimes I add a bit of lemon juice or a drop of balsamic vinegar, depending on my mood. I use whatever greens I have on hand: dill, parsley, or even salad mix. Walnuts are my favorite addition to this salad. They create a crunchy contrast and deepen the overall flavor.

This salad can be adjusted to suit your tastes: swap feta for bryndza, add pomegranate seeds for a tangy note, or use a seed mix. But I always recommend trying the classic version first – it’s truly worth it. The salad is especially delicious when served chilled – I often make it ahead of time and serve it after half an hour of chilling. This allows the flavors to blend and the textures to come together as one.

Ingredients for the Beetroot and Feta Salad Recipe

Beetroot pcs 2
Feta Cheese g 100
Garlic clove 1
Unrefined Sunflower Oil tbsp 2
Walnut
Herbs
Table Salt
Ground Black Pepper

Recipe for Preparing Beetroot and Feta Salad

Boil or Roast the Beetroot

I always start with the beetroot: I wash it thoroughly and boil it with the skin on for about 40-60 minutes or roast it in foil to preserve as much flavor and color as possible. After cooling, I peel and cut it into small cubes or grate it coarsely if I want a softer texture.

Prepare the Other Ingredients

I cut the feta into cubes or crumble it with my fingers so it blends gently into the salad. I chop or grate the garlic to release more aroma. I often lightly toast the nuts in a dry pan – this enhances their flavor. I chop the greens finely but not excessively – I like them to remain visible in the dish.

Combine the Salad

In a large bowl, I combine the beetroot, feta, garlic, greens, and nuts. I add salt, pepper, and pour in the oil. I mix gently with a wooden spoon or with my hands – it’s important not to break the feta pieces so they stay visible in the dish.

Chill and Serve

I always chill the finished salad in the refrigerator for 20-30 minutes. This makes it even tastier. I serve it in individual portions or in a large salad bowl. It tastes great on its own or as a side dish to meat, especially roasted chicken or turkey.

Tips

  • It’s best to roast the beetroot in foil at 180 °C – this preserves its color and keeps it sweet inside.

  • Don’t cut the feta too small – the pieces should be noticeable, as they provide the main salty note.

  • I recommend lightly toasting the nuts in a dry pan – this adds warm notes to the salad and improves the aroma.

  • If you like a hint of acidity, try adding a few drops of lemon juice or balsamic vinegar before serving.

  • You can turn this salad into a main course by adding a boiled egg or a bit of quinoa – it’ll be even more nourishing.

FAQ

Feta can be replaced with other salty cheeses like bryndza or suluguni. The main thing is to choose a cheese with a crumbly texture and bold flavor. I’ve also tried it with soft mozzarella, but the result was less expressive, so it’s better to stick with cheese that has character.

Yes, but keep in mind that pickled beetroot already has acidity and a different flavor. If you use it, it’s better to reduce the amount of vinegar or lemon juice in the dressing so as not to overpower the other ingredients.

Unrefined sunflower or olive oil works best. I prefer sunflower oil because it has a mild aroma that doesn’t compete with the beetroot and cheese. But you can also try flaxseed or pumpkin seed oil.

Yes, and it’s even better if you want the flavors to blend well. I often prepare it ahead of time and leave it in the fridge overnight. Before serving, just mix it gently and, if desired, add a bit of fresh greens.

Yes, this salad is completely suitable for a vegetarian diet. It contains no animal products other than feta cheese, which is usually made from sheep’s or goat’s milk. If you follow a stricter diet, you can use a plant-based alternative.