Tasty Beetroot Walnut Feta Salad with Honey Dressing
By: Merritt
I love beets in salad and I especially love beets in the winter when I want a filling salad! This recipe for beetroot, walnut, and feta salad is a mix of sweet, savory, and crunchy. It is a delicious option for a hearty winter salad since its made with kale, which is one of my favorite ways to prepare salad in the winter.
The walnuts are candied using maple syrup and they add a super sweet element that compliments the salty feta and earthy beets really well. This salad is easy to pair with chicken, steak, or can be enjoyed all on its own for a super tasty meal. I hope you give this beetroot salad with feta and walnuts a try!
Common Questions For Beetroot Walnut Feta Salad:
Is it Better to Boil Or Roast Your Beets?
You can boil or roast your beets and one is not necessarily better than the other. Roasted beets may have slightly earthier flavor while boiled beets may tasted a little more steamed.
I prefer to boil my beets since its easy to check when they are done and does not require me turning the oven on. You can boil or roast your beets for this salad!
I recommend peeling the beets prior to either cooking method. When cooked, the skin can be more slippery to deal with than if you peel prior to boiling or roasting.
Is Beetroot and Feta Salad Healthy?
Beetroot walnut and feta salad can be a super healthy salad option! Beets are full of mico-nutrtients that make this salad dense and hearty.
The feta and the walnuts are both full of healthy fats that compliment the beets and greens so well! As with dish, everything can be healthy in moderation. If you have specific dietary questions, be sure to reach out to a medical professional!
Does Feta Cheese Go With Beets?
Feta cheese definitely goes with beets! Beets are a light and earthy root vegetable that goes great with the creamy flavor of feta cheese. Feta cheese also compliments beets because it is a salty cheese that helps balance the slightly sweet flavor of beets. Paired with the roasted walnuts, this salad is a perfect balance of flavors!
Other cheese that tastes great in this salad is sharp cheddar, goat cheese crumbles, or gorgonzola. Stronger cheeses compliment the sweetness of the candied walnuts well and even out the fibrous kale and beets. Let me know what your favorite cheese to use is in the comments below!
What Goes With Beetroot Walnut and Feta Salad?
Beetroot walnut feta salad goes great with soup and bread! You can serve this salad with protein too! Beets, walnuts, and feta are hearty and filling and when paired with steak or chicken are the perfect dinner!
Try serving this salad with Challah bread! Challah bread is a sweeter bread that would taste so good with the salty feta cheese and toasted walnuts.
My Roasted Carrot and butternut squash soup is a creamy and delicious soup recipe that would go great paired with a hearty salad!
My recipe for creamy lemon dill chicken is a delicious chicken recipe that would complete this salad for a complete meal but also an easy dinner.
What Fruit Can I Add to Beet Salad?
During winter time, I love adding apples to this salad. They are crunchy, sweet, and add an additional sweet note that tastes just so good with the walnuts and feta.
Other fruits that would pair so well with this beet salad are pears, blueberries, and strawberries. Most fruit would work well and mostly depends on personal preference. The honey dressing goes with all fruits and I encourage you to mix and match. Let me know what you wind up using in the comments below!
You can also add dried fruits. Dried cherries, apples, or even raisins can add extra sweetness to this salad and is a good shelf stable option.
Ingredients For Beetroot, Walnut, and Feta Salad:
Recipe for Beetroot, Walnut, and Feta Salad
- 1 cup chopped tuscan or lacinato kale Kale is a hearty winter vegetable. You can also use spring mix or arugula if you prefer.
- 1 cup baby spinach Baby spinach helps break up the kale. You can leave it out if you do not have it on hand.
- 2 beets Golden or red beets work great. You can use one of each too!
- 1/2 cup feta cheese I buy a brick of hard feta and crumble it. You can also buy a tub of pre crumbled feta!
- 1/2 cup whole walnuts You can also use pecans, which are a soft nut and go well with the maple syrup.
- 1/2 Tbs butter This is for toasting the walnuts. You can use any oil here.
- 2 Tbs Maple Syrup You can use honey here or even a 1/4 cup of brown sugar.
- 2 Tbs honey Honey sweetens the salad dressing and goes well with the white wine vinegar.
- 2 Tbs white wine vinegar You can use rice vinegar, lime juice, or apple cider vinegar.
- 1/4 cup olive oil You can use any neutral oil if you prefer.
- salt and pepper To taste.
Directions For Beetroot Walnut and Feta Salad
Cook the Beets
Bring a pot of water to boil.
Peel the beets and add them to the boiling water.
Boil until fork tender, about 20 minutes. Remove to cool
Toast the Walnuts
While the beets are cooking add the butter to a medium skillet over medium heat
Add the walnuts and maple syrup with a pinch of salt.
Toast until the syrup and butter are bubbling and the walnuts are well coated, about 3-4 minutes.
Remove to cool.
Chop the Vegetables and Dress the Salad
Chop the kale and spinach into bite size pieces and add to a large salad bowl
Add the walnuts
Chop the cooled beets into bite size pieces and add to the salad bowl
Sprinkle with feta cheese
Mix the dressing by combining the honey, olive oil, and vinegar. Add salt and pepper and whisk vigorously until uniform.
Drizzle the salad with the dressing and toss and add salt and pepper to taste!
Beetroot Salad with Walnut and Feta
Ingredients
- 1 cup chopped tuscan or lacinato kale
- 1 cup baby spinach
- 2 beets
- 1/2 cup feta cheese
- 1/2 cup whole walnuts
- 1/2 Tbs butter
- 2 Tbs Maple Syrup
- 2 Tbs honey
- 2 Tbs white wine vinegar
- 1/4 cup olive oil
- salt and pepper
Instructions
Nutrition Facts
Calories
239Fat
19 gCarbs
15 gProtein
4 gFiber
2 gSat. Fat
4 gSodium
211 mgSugar
12 gNote: Nutritional information is an estimate only. Exact counts will vary based on exact ingredients used.
