Go Back
–+ servings
a plate of beetroot walnut and feta salad with a bowl of extra orange dressing to the right of the plate

Beetroot Feta Walnut Salad

Robyn
This beetroot feta walnut salad recipe with baby spinach dressed in a simple orange vinaigrette makes a delicious side or enjoy as a main meal.
4.86 from 7 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Course light meal, Salad
Cuisine Modern english/modern australian
Servings 4 people
Calories 239 kcal

Ingredients
  

  • 250g (9 oz) beetroot
  • 150g (5¼ oz) baby spinach
  • 75g (2½ oz) feta

Honey walnuts:

  • 50g (1¾ oz) walnuts
  • ½ tablespoon runny honey
  • ¼ tablespoon fresh orange juice from ¼ of a medium sized orange
  • ½ teaspoon smoked paprika

Orange Vinaigrette:

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • ½-1 tablespoon fresh orange juice from the rest of the orange
  • Black pepper

Instructions
 

Cook the beetroot:

  • Place the beetroot in to a medium - large saucepan and cover with cold water. Bring to the boil and boil for 30-50 minutes depending on the size of the beetroot.
  • The beetroot are ready when they are tender (insert a fork in to the beetroot and it should be tender).
  • Drain the beetroot and cool.
  • Whilst the beetroot is cooking, prepare the walnuts.

Make the honey walnuts

  • Preheat the oven to 170˚C fan / 190˚C /340˚F / 374˚F.
  • Line a small - medium baking dish with baking paper / baking parchment.
  • In a small bowl whisk the honey with the orange juice and smoked paprika, then stir in the walnuts and mix until the walnuts are coated.
  • Pour the walnut honey mixture onto the lined baking dish, spread out so that the walnuts are not all clumped together and bake for 10-15 minutes until golden, stirring halfway through.
  • Leave to cool in the dish.

Orange Vinaigrette

  • In a small bowl mix the olive oil, red wine vinegar and orange juice together and season with salt and black pepper - remembering the feta is salty.

Assemble the salad

  • Peel the cooled beetroot either with a blunt knife, some kitchen paper towel or your fingers under running water, and slice the beetroot into sliced ½ cm (¼") thick then arrange on a plate with the baby spinach, cooled walnuts and feta.
  • Tip: Once you mix the feta will become beetroot coloured so it’s best to not stir.
  • Drizzle over the orange dressing and serve straight away or cover and leave in the fridge for up to 2 days.

Notes

Nuts: Use almonds or cashews instead of the walnuts, or plain pistachios.
Cheese: Goats cheese works really well in this salad instead of feta.
 
when you try to peel the skin away with a blunt knife, the skin comes away.

Nutrition

Calories: 239kcalCarbohydrates: 12gProtein: 7gFat: 19gSaturated Fat: 5gCholesterol: 17mgSodium: 289mgPotassium: 479mgFiber: 4gSugar: 8gVitamin A: 3739IUVitamin C: 14mgCalcium: 152mgIron: 2mg
Keyword beetroot salad, feta salad, walnut salad

HAVE YOU MADE THIS RECIPE?

I'd love to see your creation!

Or just leave a comment below!