Beet and Feta Salad with Walnuts

There’s something timeless about the combination of roasted beets and salty feta. This beet and feta salad takes that harmony and elevates it with delicate plating, toasted walnuts, and thoughtful ingredient layering. It’s clean and refreshing—but when presented with intention, it becomes fine dining in its purest form.

This isn’t just a side salad—it’s a standalone experience. Whether served as a vibrant starter, a light lunch, or part of a composed seasonal board, this dish balances texture, color, and flavor with every bite. Using a mix of roasted and chilled components, it blends rustic ingredients with modern plating to deliver something that feels as good as it tastes.

Ingredients for Beet and Feta Salad

Quality ingredients make all the difference. Use the freshest possible produce, premium feta, and a sharp, grassy olive oil for flavor that pops.

Ingredients Used in This Recipe:

• 2 medium red beets, roasted and peeled
• ½ cup crumbled feta cheese
• 2 cups arugula or mixed greens
• ¼ cup toasted walnuts
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• Sea salt and cracked black pepper to taste
• (Optional) Edible flowers or micro herbs for garnish

💡 Pro Tip: Use a mix of golden and red beets for extra visual contrast without complicating the recipe.

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Step 1: Preparing the Beets

Ingredients Used in This Step:

✔ Red beets
✔ Olive oil
✔ Salt

Method:

1️⃣ Preheat the oven to 400°F (200°C).

2️⃣ Wash and trim the beets, then wrap them in foil with a small drizzle of olive oil and a pinch of salt.

3️⃣ Roast for 45–60 minutes or until a knife pierces easily. Let them cool, then rub off the skins and slice into thin rounds or wedges.

💡 Chef’s Tip: Chill your sliced beets before plating if you’re preparing a cold beet and feta salad for warmer days or picnic-style spreads.

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Step 2: Assembling the Beet and Feta Salad with Walnuts

Ingredients Used in This Step:

✔ Roasted beet slices
✔ Crumbled feta
✔ Toasted walnuts
✔ Greens
✔ Olive oil and red wine vinegar
✔ Salt and pepper

Method:

1️⃣ Begin with a base of arugula or greens, laid gently on a wide plate for a natural foundation.

2️⃣ Arrange beet slices with slight overlap and layering to create movement on the plate.

3️⃣ Sprinkle feta cheese over the salad, allowing it to fall between beet slices and greens for visual contrast.

4️⃣ Add toasted walnuts in clusters to provide both texture and a rustic element.

5️⃣ Drizzle with extra virgin olive oil and red wine vinegar. Season lightly with salt and pepper.

💡 Plating Insight: This is where a beet and feta cheese salad transforms—use negative space on the plate and vary heights with microgreens or stacked beet slices.

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Step 3: Adding Garnish and Elegant Finishing Touches

Ingredients Used in This Step:

✔ Beetroot, feta, walnuts
✔ Micro herbs or edible flowers (optional)

Plating Technique:

• Add a few leaves of micro basil or radish microgreens for refined detail.
• For extra elegance, finish with a single edible flower such as a pansy or viola.
• For serving, use a neutral-toned ceramic plate to highlight the deep red of the beets and the white crumble of feta.

💡 Pro Tip: If preparing a roasted beet and feta salad ahead of time, plate it just before serving to preserve the clean lines and fresh textures.

Pairing Ideas for Beet and Feta Salad

🍷 Sauvignon Blanc – Its acidity pairs well with feta and brings freshness to earthy beets.
🍷 Pinot Noir (chilled) – Light red fruit notes complement the roasted notes in the beets.
🥂 Dry Rosé – A crisp, floral rosé lifts the saltiness of the cheese and balances the vinaigrette.

Pair it with grilled chicken, crusty bread, or even on a mezze-style board with hummus, olives, and grains.

Frequently Asked Questions (FAQs)

1. Can I make this beet and feta salad recipe in advance?

Yes. You can roast the beets, toast the walnuts, and prep your greens early. Assemble everything just before serving for best texture.

2. What type of feta is best?

Look for Greek feta made from sheep’s milk—it’s creamier and tangier. Block-style feta has better texture than pre-crumbled.

3. Can I make this with golden beets?

Absolutely. For visual variety, use both red and golden beets in your beetroot and feta salad recipe.

4. Can I use raw beets?

Raw beets work if shaved thin with a mandoline. However, this is best as a roasted beet and feta salad for depth and softness.

Final Thoughts

This beet and feta salad with walnuts is more than a side—it’s a canvas for plating creativity. With just a few ingredients, it delivers depth, contrast, and beauty. Whether you’re serving it at a long-table summer dinner, prepping meals for the week, or just elevating your everyday lunch, this is one of those dishes that always looks like more than it took.

Have you plated your version yet? Share it with us using #BeyondEveryBite on Pinterest or Instagram—we’d love to see how you turn simplicity into art.

Let’s keep plating beautifully, Chef. Your next masterpiece is just a few ingredients away. 🥗✨