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beet and feta salad with sweet spicy walnuts in blue bowl

Beetroot And Feta Salad

A delicious salad of earthy beetroot, salty feta, and sweet spicy walnuts
0 from 0 votes
Cook Time 1 hr 30 mins
Course light meal, Salad
Cuisine Modern english/modern australian
Servings 4 people


  • 250 g beetroot
  • 150 g baby spinach
  • 75 g feta
  • Smokey Honey Walnuts:
  • 1/2 tbsp runny honey
  • 1/4 tbsp fresh orange juice – from ¼ medium orange
  • 1/2 tsp smoked paprika
  • 1/2 c/50g walnuts
  • Dressing:
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Squeeze orange juice
  • Black pepper


  • Cook the beetroot: place them in a pan and cover with cold water. Bring to boil and boil for 50 minutes, until soft and when you try to peel the skin away with a blunt knife, the skin comes away.
  • Drain and cool.
  • Whilst the beetroot is cooking, make the walnuts:
  • Preheat the oven to 170˚C/340˚F.
  • Whisk the honey with the orange juice and smoked paprika, then stir in the walnuts and mix until the walnuts are coated. Pour onto a baking dish lined with baking parchment and bake for 10-15 minutes until golden, stirring halfway. Cool on the dish.
  • For the dressing, mix the olive oil, red wine vinegar and orange juice together and season - remembering the feta is salty.
  • Peel the cooled beetroot and slice, then arrange on a plate with the spinach, walnuts and feta (once you mix the feta will become beetroot coloured so it’s best to not stir.)
Keyword beetroot salad, feta salad, walnut salad


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