Let’s be honest: no one ever craved a beet salad… until now. I used to think beetroot salad was something you politely pushed around your plate at holiday dinners—until I accidentally threw together this beet salad with feta on a lazy weekday lunch. Spoiler: it slapped.
The sweet beets, salty feta, and crunchy walnuts somehow work like a dream, no oven required. It’s the kind of feta cheese salad that looks fancy but takes literally 10 minutes and zero effort. So if you’re looking for a beet salad recipe that won’t bore you to death, congratulations—you’ve found it.
Beet Salad with Feta and Walnuts
Equipment
- Knife
- Cutting board
- Large salad bowl
- Measuring cups
- Measuring spoons
Ingredients
- 2 cups cooked beets peeled and cut into large cubes
- 4 cups lamb’s lettuce or substitute with baby spinach, arugula, or romaine
- 1 cup crumbled feta cheese
- ½ cup walnut halves roughly chopped
- 1 tablespoon balsamic glaze
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
Instructions
- Prep the Beets: If your beets came with the skin on, peel them first. Then chop them into big, hearty cubes—think “rustic,” not “fine dining.”2 cups cooked beets
- Wash the Greens: Rinse your greens of choice thoroughly and pat them dry. Wet lettuce ruins everything—don’t be that person.4 cups lamb’s lettuce
- Assemble the Salad Base: Place the dry greens in a large bowl or directly onto your serving platter. Spread them out like a leafy green bed.
- Add the Beets: Scatter the beet cubes evenly over the greens. Try not to eat them all before they make it to the bowl.
- Top with Feta: Crumble the feta with your hands (it’s more satisfying that way) and sprinkle it on top of the beets.1 cup crumbled feta cheese
- Add the Crunch: Break the walnut halves into smaller pieces with your hands and toss them over the salad like you're seasoning it with crunch.½ cup walnut halves
- Dress It Up: Drizzle olive oil and balsamic glaze evenly over the salad, then sprinkle a little salt to finish. No need to toss—let it look artsy.1 tablespoon balsamic glaze, ¼ teaspoon salt, 2 tablespoons extra virgin olive oil
Beet Salad with Feta and Walnuts: Pro Tips from Someone Who’s Made This More Times Than They’d Like to Admit
🥬 Lettuce Be Honest (Use What’s in the Fridge)
Lamb’s lettuce sounds fancy, but if you can’t find it (or don’t feel like spending $6 on 4 leaves), baby spinach, arugula, or romaine totally work. Just avoid iceberg—this salad deserves better.
🧀 Feta Crumbles vs. The Real Block
Pre-crumbled feta is fine if you’re in a rush, but if you want that creamy, tangy pop? Get the block. Crumble it with your hands like a rebel and thank me later.
🥜 Nutty by Nature
No walnuts? No problem. Pistachios, pecans, almonds, or even those fancy glazed nuts from Trader Joe’s will do the trick. Just please toast them if they’re raw—it’s the adult thing to do.
🍋 Dressing Drama
No balsamic glaze? Use a splash of balsamic vinegar with a drizzle of honey. Or lemon juice with olive oil if you’re feeling zesty. This salad is chill—it won’t judge.
🥄 Skip the Measuring Cups
This is a vibe salad, not a science experiment. A handful of this, a crumble of that. Taste as you go and live your best beet-stained life.
🍠 About Those Beets
Pre-cooked beets are your lazy best friend. The vacuum-packed kind from the store saves your fingers, your time, and your soul. Just don’t use pickled ones unless you really want to change the flavor game.
🎨 Feta Will Turn Pink—Deal With It
Yes, the beets will stain the feta like a crime scene. It’s fine. Call it “aesthetic” and pretend it was intentional. Pro tip: mix right before serving if you care about color.
🥗 Double It for Dinner, or Don’t
This salad makes a great side, but if you want to bulk it up for a full meal, toss in some quinoa, grilled chicken, or even a poached egg. Or don’t. I’m not your mom.
