Beet Salad with Feta and Walnuts
This is the salad for people who claim they “don’t do salads.” Sweet roasted beets, salty feta, and crunchy walnuts come together like they were always meant to be—no cooking, no drama, just straight-up delicious.
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