If you’re looking for a vibrant, delicious salad that combines earthy sweetness, tangy cheese, crunchy nuts, and a zesty dressing, you have to try this Beet Salad with Feta, Walnuts, and Lemon Olive Oil Dressing Recipe. It’s a beautiful celebration of colors and flavors that comes together with surprisingly simple ingredients, making it perfect for both everyday meals and special occasions. The roasted beets bring a wonderful tenderness and subtle sweetness, while the creamy feta and toasted walnuts add contrasting textures that will make every bite a delight. The bright lemon olive oil dressing ties everything together with a fresh, lively finish you’ll want to savor again and again.
Ingredients You’ll Need
The beauty of this Beet Salad with Feta, Walnuts, and Lemon Olive Oil Dressing Recipe lies in its simplicity. Each ingredient plays a vital role in creating a well-rounded balance of taste, texture, and color that’s both satisfying and visually stunning.
- 4 medium-sized fresh beets: Roasting brings out their natural sweetness and gives them a tender bite that’s essential for the salad’s base.
- 1 cup mixed greens (arugula, spinach, or kale): These greens offer a fresh, peppery backbone to the dish and add a lovely pop of vibrant green.
- 1/2 cup crumbled feta cheese: Its creamy, salty tang provides a perfect contrast to the sweet beets and adds richness.
- 1/2 cup toasted walnuts: Toasting walnuts enhances their nutty flavor and adds an irresistible crunch.
- 3 tablespoons extra virgin olive oil: This forms the base of the dressing, bringing richness and fruitiness with every drizzle.
- 2 tablespoons fresh lemon juice: The fresh acidity brightens the salad and balances the earthiness of the beets.
- Salt and pepper to taste: These simple seasonings are key to enhancing and tying all the flavors together.
How to Make Beet Salad with Feta, Walnuts, and Lemon Olive Oil Dressing Recipe
Step 1: Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roasting for about an hour until they are fork-tender transforms raw, hard beets into sweet, tender jewels that will be the heart of your salad.
Step 2: Prepare the Greens
While the beets roast, take a moment to wash and dry your mixed greens thoroughly. This ensures your salad stays crisp and fresh when combined with the beets and dressing.
Step 3: Toast the Walnuts
Toast the walnuts in a dry skillet over medium heat for 5 to 7 minutes, until golden and fragrant. Toasting intensifies their flavor and adds an irresistible crunch that pairs beautifully with the tender beets and creamy feta.
Step 4: Make the Lemon Olive Oil Dressing
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Season with salt and freshly ground pepper to your liking. This simple yet vibrant dressing will beautifully complement every ingredient in your salad.
Step 5: Peel and Slice the Beets
Once your beets are cool enough to handle, gently peel off the skins (they should slip off easily) and slice them into wedges or cubes. This shape works well for combining with the other salad components and easy eating.
Step 6: Combine and Dress the Salad
In a large bowl, toss the mixed greens, roasted beet slices, toasted walnuts, and crumbled feta cheese. Just before serving, drizzle the lemon olive oil dressing over the salad and give it a gentle toss to evenly coat all the ingredients with that vibrant, zesty flavor.
How to Serve Beet Salad with Feta, Walnuts, and Lemon Olive Oil Dressing Recipe
Garnishes
For an extra touch of elegance and flavor, consider garnishing with fresh herbs like chopped parsley or mint. A sprinkle of freshly cracked black pepper or a few lemon zest curls will also brighten the presentation and enhance the salad’s freshness.
Side Dishes
This salad pairs wonderfully with hearty grilled chicken, roasted lamb, or even simple grilled fish. It also works beautifully as a refreshing side for a Mediterranean-inspired meal or alongside crusty bread and a spread of hummus for a delightful light lunch.
Creative Ways to Present
Try serving it on a large platter arranged in colorful layers, or in individual bowls for a more intimate presentation. For a sophisticated twist, add segments of orange or a sprinkle of pomegranate seeds for an additional burst of color and sweet-tart flavor that harmonizes perfectly with the dressing.
Make Ahead and Storage
Storing Leftovers
Leftover Beet Salad with Feta, Walnuts, and Lemon Olive Oil Dressing Recipe stores beautifully in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting, and combine just before serving again.
Freezing
This salad is best enjoyed fresh; freezing is not recommended because fresh greens and cheese do not maintain their texture well after thawing. It’s better to roast extra beets and keep them separate to add fresh at mealtime.
Reheating
Since it’s primarily a cold salad, reheating isn’t necessary. If you prefer your beets warm, reheat the roasted beets gently in the microwave or oven and then toss with the fresh greens, walnuts, feta, and dressing right before eating.
FAQs
Can I use canned or pre-cooked beets?
Absolutely! While fresh roasted beets add more depth of flavor, canned or pre-cooked beets are a convenient shortcut and still delicious in this salad.
What other nuts can I substitute for walnuts?
Pecans or toasted almonds work just as well if you prefer a different nut flavor or have a walnut allergy. Just toast them to bring out their best taste.
Is this salad suitable for vegans?
To make it vegan, simply omit the feta or replace it with a plant-based cheese alternative. Everything else remains the same and just as delicious.
Can I prepare the dressing in advance?
Yes! Whisk the lemon olive oil dressing ahead of time and store it in a sealed container in the fridge for up to 3 days. Shake well before using.
How can I make the beets cook faster?
If you’re short on time, try boiling or steaming beets until tender instead of roasting. Just be mindful that boiling might reduce some of the beet’s sweetness compared to roasting.
Final Thoughts
This Beet Salad with Feta, Walnuts, and Lemon Olive Oil Dressing Recipe is one of those magical dishes that is simple to make yet feels special every single time. It’s a wonderful way to enjoy the natural sweetness of beets balanced with the tang of feta and the crunch of toasted walnuts, all brightened with a fresh lemon dressing. Whether you’re serving it at a casual family dinner or impressing guests, it’s sure to become a favorite in your recipe rotation. Give it a try and watch it steal the show at your next meal!
Print
Beet Salad with Feta, Walnuts, and Lemon Olive Oil Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and nutritious Beet Salad featuring oven-roasted beets, mixed greens, toasted walnuts, and crumbled feta cheese, tossed in a fresh lemon-olive oil dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
Vegetables and Greens
- 4 medium-sized fresh beets
- 1 cup mixed greens (arugula, spinach, or kale)
Dairy
- 1/2 cup crumbled feta cheese
Nuts
- 1/2 cup toasted walnuts
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Roast the beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 60 minutes or until the beets are fork-tender, signaling they are cooked through.
- Prepare the greens: While the beets are roasting, wash and dry your mixed greens thoroughly to ensure freshness and crispness in the salad.
- Toast the walnuts: Heat a skillet over medium heat and toast the walnuts for about 5-7 minutes. Stir frequently until they are golden brown and fragrant, then remove from heat to cool.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Season with salt and pepper according to your taste preferences.
- Slice the beets: Once the roasted beets have cooled slightly, peel off their skins easily and cut them into wedges or cubes, depending on your desired texture and presentation.
- Toss the salad: Combine the mixed greens, sliced beets, toasted walnuts, and crumbled feta cheese in a large bowl. Drizzle the dressing over the salad just before serving and gently toss to combine all flavors.
Notes
- Roasting the beets wrapped in foil helps to steam them in their own juices, resulting in tender, flavorful beets.
- To peel the baked beets easily, use a paper towel to rub off the skins once slightly cooled.
- Fresh lemon juice in the dressing adds brightness and balances the earthiness of the beets.
- To enhance the salad, consider adding a sprinkle of fresh herbs such as parsley or mint.
- This salad can be served warm or chilled depending on your preference.
