Roasted Beetroot Salad with Feta, Walnuts, and Orange Dressing Recipe
A vibrant and nutritious roasted beetroot salad featuring tender roasted beets and red onion, complemented by mixed salad leaves, creamy feta cheese, crunchy walnuts, pumpkin seeds, and fresh orange segments, all brought together with a zesty orange-Dijon dressing and fragrant fresh mint.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 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
Salad Components
- 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
Dressing
- 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
Instructions
- Preheat Oven: Preheat your oven to 200°C (392°F), using fan-assisted setting if available, adjusting accordingly for other oven types.
- Prepare and Roast Vegetables: Arrange 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, tossing to coat evenly. Roast in the oven for 30 to 40 minutes, depending on wedge size. After 10 minutes, add the quartered red onion to the tray, coating it with some olive oil, and return to oven. The beets are done when a sharp knife pierces them easily. Remove and let cool slightly.
- Assemble Salad Base: In a large serving bowl, place mixed salad leaves, add chopped fresh mint and the roasted red onion. Toss gently to combine.
- Add Main Salad Ingredients: Incorporate the roasted beetroot into the bowl. Crumble over the feta cheese and scatter the walnut halves and pumpkin seeds evenly. Add the orange segments on top for a fresh burst of flavor.
- Prepare Dressing: In a small bowl, whisk together the freshly squeezed orange juice and Dijon mustard. Slowly whisk in the extra virgin olive oil until combined. Season with a good pinch of sea salt and a small pinch of cracked black pepper to taste.
- Serve: You may either drizzle the dressing over the salad just before serving or serve it separately, allowing guests to add their own dressing as desired.
Notes
- Roasting time can vary depending on size of beet wedges; check tenderness with a knife.
- Use fresh oranges for best flavor; blood oranges can add a unique twist.
- To make this salad vegan, omit feta or substitute with a plant-based cheese alternative.
- Walnuts can be lightly toasted for enhanced flavor if desired.
- This salad is excellent served slightly warm or at room temperature.
Keywords: beetroot salad, roasted beet salad, feta cheese salad, walnut salad, healthy salad, Mediterranean salad, orange dressing, vegetarian salad
