Name: Roasted Beetroot Salad with Feta, Walnuts, and Orange Dressing Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 3 medium beets (450g), washed, topped and tailed, cut in half lengthways then each half cut into 4 wedges; 1 medium red onion (160g), cut into quarters; 1 1/2 tbsp olive oil; 1/4 tsp sea salt; 1/4 tsp cracked black pepper; 125 g mixed salad leaves; 90 g feta cheese; 30 g walnut halves; 1 heaped tbsp pumpkin seeds; 1 medium orange, peeled and cut into segments; 2 sprigs fresh mint, leaves removed and chopped; 4 tbsp extra virgin olive oil; 4 tbsp freshly squeezed orange juice; 1 heaped tsp Dijon mustard; A good pinch of sea salt; A small pinch of cracked black pepper

Jump to Recipe

Introduction

This roasted beetroot salad with feta and walnuts is a vibrant, flavorful dish perfect for any season. Combining sweet roasted beets, tangy orange, creamy feta, and crunchy walnuts creates a delightful balance of textures and tastes.

A bowl of salad with a base layer of fresh green spinach and mixed greens, topped with dark reddish-brown roasted beet wedges that are slightly wrinkled. Bright orange slices are mixed evenly, adding a pop of color. Crumbled white cheese is scattered generously over the top, along with some dark green pumpkin seeds. There are pieces of purple onion and some green herb leaves visible, adding more texture and color contrast. A wooden spoon rests on the right edge of the bowl. The bowl is placed on a light beige cloth with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium beets (450g), washed, topped and tailed, cut in half lengthways, then each half cut into 4 wedges
1 1/2 tbsp olive oil
1 medium red onion (160g), cut into quarters
125 g mixed salad leaves
90 g feta cheese
30 g walnut halves
1 heaped tbsp pumpkin seeds
1 medium orange, peeled and cut into segments
2 sprigs of fresh mint, leaves removed and chopped
1/4 tsp sea salt
1/4 tsp cracked black pepper
4 tbsp extra virgin olive oil
4 tbsp freshly squeezed orange juice
1 heaped tsp Dijon mustard
A small pinch of cracked black pepper
A good pinch of sea salt

Instructions

Step 1: Preheat the oven to 200°C (392°F). Note that this temperature is for a fan-assisted oven; adjust accordingly for your oven type.
Step 2: Place the beetroot wedges on a large baking tray. Sprinkle with 1/4 tsp sea salt and 1/4 tsp cracked black pepper, then drizzle with 1 1/2 tbsp olive oil, ensuring all beet pieces are coated.
Step 3: Roast the beets in the oven for 30–40 minutes, depending on the size of the wedges. After 10 minutes, add the quartered red onion to the tray, toss it with some of the oil, and return to the oven.
Step 4: The beets are done when a sharp knife pierces them easily. Remove the tray and allow the beets and onions to cool slightly.
Step 5: In a large serving bowl, toss the mixed salad leaves with the chopped mint and roasted onion.
Step 6: Add the roasted beetroot wedges to the bowl, then crumble the walnuts and feta cheese over the top.
Step 7: Add the orange segments and scatter the pumpkin seeds evenly across the salad.
Step 8: To make the dressing, whisk together the freshly squeezed orange juice and Dijon mustard in a small bowl. Gradually whisk in 4 tbsp extra virgin olive oil, then season with a good pinch of sea salt and a small pinch of cracked black pepper.
Step 9: Add the dressing to the salad just before serving, or serve it on the side for guests to dress their portions as desired.

Tips & Variations

For a nuttier flavor, toast the walnuts and pumpkin seeds lightly in a dry pan before adding them to the salad.
You can swap feta for goat cheese if you prefer a creamier texture and a slightly different tang.
Add a handful of cooked quinoa or couscous to turn this salad into a more substantial meal.
Use blood oranges when in season for a deeper color and sweeter citrus flavor.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best consumed within 1-2 days for freshness. When ready to eat, toss the salad with the dressing and bring to room temperature as cold beets can dull the flavors. Avoid adding dressing before storage to prevent sogginess.

How to Serve

A white bowl filled with a fresh salad sits on a beige cloth over a white marbled surface. The salad has a bottom layer of mixed green leaves including baby spinach and other leafy greens. On top, there are dark roasted beet slices with a deep purple color and slightly crispy texture, bright orange citrus segments scattered around, and crumbled white cheese pieces sprinkled evenly. Green pumpkin seeds and small green herb leaves add texture and detail scattered throughout. To the side, there is a halved orange, a small glass jar of yellow dressing, a wooden spoon and fork resting partly in the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the beets ahead of time?

Yes, you can roast the beets a day or two in advance and keep them refrigerated. This makes assembling the salad quicker when you’re ready to serve.

Is this salad suitable for a vegan diet?

This salad contains feta cheese, which is not vegan. To make it vegan, simply omit the feta or replace it with a plant-based cheese alternative.