Antioxidant & Iron-Packed Beetroot Salad with Feta and Walnuts
A vibrant, refreshing beetroot salad tossed with creamy feta, toasted walnuts, red onions, and a bright lemon-olive oil dressing—simple, nutritious, and ready in minutes.
Ingredients
- 3 medium roasted or cooked beets diced
- ½ cup crumbled feta cheese
- ½ cup walnuts lightly toasted
- ¼ red onion thinly sliced
- 2 tbsp fresh parsley chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice or balsamic vinegar
- 1 tsp honey or maple syrup optional
- Salt and black pepper to taste
Instructions
- Prepare the beets: Peel and dice cooked or roasted beets into bite-sized cubes.
- Toast the walnuts: Lightly toast walnuts in a dry pan for 2–3 minutes for extra crunch.
- Assemble the salad: Add beets, red onion, walnuts, feta, and parsley to a serving bowl.
- Make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl.
- Dress the salad: Drizzle the dressing over the ingredients and toss gently.
- Serve: Plate immediately or chill for 15 minutes to let the flavors meld.
Notes
Tips & Variations
- Add citrus: Orange or mandarin slices brighten the whole dish.
- Add greens: Serve over arugula or baby spinach for extra freshness.
- Make it vegan: Swap feta for your favorite dairy-free alternative.
- Make it heartier: Add chickpeas, lentils, or cooked quinoa.
- Try different nuts: Pecans, almonds, or pistachios all complement beets beautifully.
Storage
- Store leftovers in an airtight container for up to 2–3 days in the refrigerator.
- For optimal texture, keep feta and walnuts separate if prepping ahead.