Roasted Beetroot and Feta Salad
Sweet roasted beetroot tossed with salty feta, crunchy walnuts and a tangy honey-mustard dressing — a vibrant Mediterranean salad that works as a side or a light main.
The honey-mustard dressing ties it together without overwhelming anything. A little Dijon brings bite, honey rounds it out, and a squeeze of lemon keeps the whole thing fresh rather than heavy. It's equally good warm from the oven or chilled the next day.
Serve it alongside grilled halloumi, a bowl of couscous, or simply with crusty bread for a light lunch. Wrapping the beetroot in foil to roast keeps your hands and board mostly clean, and a pair of kitchen gloves makes the peeling step painless.
Ingredients
- 700 g raw beetroot (about 4 medium), scrubbed
- 2 tablespoons olive oil, for roasting
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 80 g walnut halves
- 120 g feta cheese, crumbled or cut into 1 cm cubes
- 80 g baby spinach or mixed salad leaves, washed and dried
- 2 spring onions, thinly sliced
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon runny honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon red wine vinegar
- 1 small garlic clove, finely grated
Instructions
- Heat the oven to 200°C (180°C fan/400°F). Trim the beetroot stalks to about 2 cm and scrub the roots well under running water; do not peel them yet.
- Toss the whole beetroot with the 2 tablespoons of olive oil, 1 teaspoon salt and the black pepper. Wrap them tightly in a double layer of foil, place on a baking tray and roast for 45–55 minutes, until a skewer slides in with no resistance.
- While the beetroot roasts, spread the walnuts on a small tray and toast in the oven for 6–8 minutes, until fragrant. Tip onto a board to cool, then roughly chop.
- Whisk the extra-virgin olive oil, honey, Dijon mustard, lemon juice, red wine vinegar and grated garlic in a small jug or bowl until emulsified. Taste and adjust with a pinch of salt if needed.
- When the beetroot is tender, open the foil carefully (watch for steam) and leave to cool for 10 minutes, until cool enough to handle. Wearing gloves if you like, rub the skins off with your fingers or a paper towel; they should slip away easily. Cut the beetroot into 2 cm wedges.
- Spread the spinach or salad leaves over a large platter or shallow bowl. Arrange the warm beetroot wedges on top, then scatter over the feta, toasted walnuts, spring onions and dill.
- Drizzle the honey-mustard dressing over the salad just before serving and finish with a little extra black pepper. Serve warm or at room temperature.
Cook’s tips
- Roast beetroot of a similar size so they cook evenly; small ones may need 35–40 minutes.
- Toast the walnuts on the stovetop in a dry pan if your oven is full.
- Dress the salad at the table so the leaves stay crisp and the feta keeps its shape.
Substitutions
- Swap feta for goat's cheese or a firm vegetarian blue cheese.
- Use pecans or hazelnuts instead of walnuts.
- Replace honey with maple syrup for a vegan dressing, and omit the feta or use a vegan alternative.
Storage & reheating
Store undressed salad in an airtight container in the fridge for up to 2 days; keep the dressing separate and add just before eating.
Frequently asked questions
Can I use pre-cooked beetroot?
Yes. Use about 500 g of cooked beetroot, cut into wedges, and skip the roasting step. Toss it with a little olive oil and salt and warm it in a hot oven for 10 minutes if you want the edges slightly caramelised.
How do I stop my hands staining?
Wear disposable kitchen gloves when rubbing off the skins, or hold the beetroot with a paper towel. Work on a board you don't mind staining, and rinse it promptly.
Can I make this salad ahead?
Roast and peel the beetroot up to 2 days ahead and refrigerate. Toast the walnuts and make the dressing up to 3 days ahead. Assemble the salad just before serving.
Is this salad gluten-free?
As written, yes — but check that your Dijon mustard and vinegar are gluten-free if you need to be certain, as some brands vary.
