Roasted Beetroot and Feta Salad with Walnuts

This Roasted Beetroot and Feta Salad with Walnuts is made with beetroot, apples, walnuts, feta cheese, all tossed in a sweet and savory dressing. The ultimate fall and winter salad that’s full of flavor and texture.

What the first recipe that comes up to your mind when you think about beetroot?

Mine is the classic - sliced or cubed beetroot and goat cheese salad. Yum! This is an old favorite at our house. If you are feeding a crowd, you can make a bunch of this beetroot salad ahead in no time.

But that’s too simple.

Today, I’m gonna share with you a little bit more delicate beetroot flavor combination with feta, apples, walnuts tossed in an irresistible soy-sesame dressing. Excited? Let’s get right into cooking!

What ingredients you'll need for Roasted Beetroot and Feta Salad and Walnuts

For Roasted Beetroot and Feta Salad and Walnuts:

• 1 small beetroot, cubed
• 1 small carrot, cubed
• 1 apple, cubed
• 6-8 walnuts
• 3 oz feta cheese, cubed
• Pinch of salt
• 1 tablespoon lemon juice
• 1 ½ cup arugula leaves
• Parsley

Salad Dressing

• 3 tablespoon olive oil
• 2 tablespoon soy sauce (For GF use Coconut Aminos)
• 1 tablespoon sesame seeds
• Pinch of salt
• black pepper

How to make Roasted Beetroot and Feta Salad with Walnuts

Let’s start with the cooking method: roasting!

How to Roast the beetroots

Wash and peel beetroot, carrots and cut off the greens. Cut into cubes. Line a baking sheet with parchment paper and brush with olive oil. Place the veggies on the baking sheet. Season with salt. Transfer to the oven and bake for 30-40 minutes.

Right before 5-10 minutes to the end of baking reduce the temperature to 350 F and add walnuts to the baking sheet. When done, let the veggies and nuts cool down.

Prepare the salad

• Preheat oven to 375 F.

• Then, transfer the veggies and nuts into a mixing bowl and add arugula.

• Add feta, strips of apple (drizzled with lemon juice prior to retain the bright green color).

• In a smaller bowl or mason jar mix the sauce ingredients, stir/shake well and pour over the salad. Stir gently. 

• Transfer to serving bowls and enjoy!

I also recommend to try this salad with this Honey Mustard Dressing.

This recipe is ideal for two people a s a side dish salad.

If you have enough time, make the dressing 15-20 minutes before the salad prep and leave it in the fridge. It will have more flavor this way.

What nuts go well with beetroot?

The crunch and fat found in nuts makes the perfect pairing with beets. Almonds, walnuts or even pistachios - all will work well with the Roasted beetroot salad.

Try blending the nuts into a creamy sauce or simply sprinkle on top when serving.

What cheeses go well with beetroot?

Beetroot has a strong earthy flavor, and goat cheese or other cream cheese options are just as perfect to calm and balance this sharp flavor. But there are other flavors that go beyond the goat cheese. 

Beetroot’s deep woodsy tone can also be complemented with strong cheeses like Gorgonzola, Roquefort, or other blue cheeses. Try it out, the combination is mind-blowing!

I hope you enjoy this Roasted Beetroot and Feta Salad and Walnuts, let me know what do you think 🙂

If you try this recipe, please leave a comment and a star rating below. I'd love it if you would share it on Facebook or pin it to your favorite recipe board on Pinterest! Your feedback is so important and it helps other TYB readers who are planning to make this recipe. Thank you, appreciated!

Roasted Beetroot and Feta Salad with Walnuts

This Roasted Beetroot and Feta Salad with Walnuts is made with beetroot, apples, walnuts, feta cheese, all tossed in a sweet and savory dressing. The ultimate fall and winter salad that’s full of flavor and texture.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Salad

Cuisine American

Servings 2 portions

Calories 334 kcal

Ingredients

  

• 1 small beetroot cubed
• 1 small carrot cubed
• 1 medium apple cubed
• 6-8 pcs walnuts
• 3 oz feta cheese cubed
• pinch of salt
• 1 tablespoon lemon juice
• 1 ½ cup arugula leaves
• Parsley for garnish

Salad Dressing

• 3 tablespoon olive oil
• 2 tablespoon soy sauce For GF use Coconut Aminos
• 1 tablespoon sesame seeds
• Pinch of salt
• black pepper to taste

Instructions

 

• Preheat oven to 375 F.
• Wash and peel beetroot, carrot and cut into about 9-10 inch cubes.
• Line a baking sheet with parchment paper and brush with olive oil. Place the beetroot and carrots on the sheet. Season with salt. Transfer to the oven and bake for 30-40 minutes.
• Right before 5-10 minutes to the end of baking reduce the temperature to 350 F and add walnuts to the baking sheet. When done, let the veggies and nuts cool down.
• Then, transfer the veggies and nuts into a mixing bowl and add arugula.
• Add feta, strips of apple (drizzled with lemon juice prior to retain the bright green color).
• In a smaller bowl or mason jar mix the sauce ingredients, stir/shake well and pour over the salad. Stir gently.
• Transfer to serving bowls and enjoy!

Notes

• Makes about 2 portions.
• If you have enough time, make the dressing 15-20 minutes before the salad prep and leave it in the fridge. It will have more flavor this way.

Keyword beetroot salad with feta, roasted beetroot salad with feta and walnuts, roasted beetroot salad with feta cheese

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.