Roasted Beet Salad with Feta, Walnuts & Mint

This Roasted Beet Salad is made with Feta, Walnuts and Mint for an amazing flavor combination!

This Roasted Beet Salad is made with Feta, Walnuts and Mint for an amazing flavor combination!

We’ve had a mild winter in Virginia. We’ve had more warm days than I thought possible for winter and the few snowfalls we’ve had are barely worth mentioning. Still, I feel slightly robbed. When it’s winter, I want it to be winter. I love the feeling of sitting next to a warm, crackling fire while the snow and wind rages outside. Waking up to the news that school has been called off, curling up with my girls and making hot cocoa – that’s where it’s at when it comes to winter.

I have a guest today, and where she’s at, it’s summertime. And with her, she’s brought a Roasted Beet Salad that looks so divine that I’m certain it can pull even me from my winter funk. Christina from The Hungry Australian is wonderfully talented and has many delicious recipes on her beautiful site. I’m honored that she’s shared one of them here.

 

It’s summer in Australia. The sky is bluer than blue and the days are long, hot and lazy.

The schools are on holidays so my five year old daughter spends each morning splashing happily in a local pool, learning to swim. As I type this my toddler son is running around the house with just a nappy on, a piece of watermelon clutched tightly in one fat little fist, the juice dripping down his chin.

I don’t feel like cooking elaborate meals during this relaxed time so salads are perfect.

This Roasted Beet Salad recipe was inspired by a dish my old school friend, Megan, brought for lunch recently. Megan was the first person I met at high school and we’ve been best friends ever since.

Megan used canned beetroots in her salad but I’ve roasted my beetroots for a milder flavour (canned beetroots often have vinegar and sugar added). But if you’re in a hurry, canned beetroots would be fine.

Most salads are at their best when they have just been made but this Roasted Beet Salad holds up surprisingly well the next day. The leaves won’t be as crisp as they were, and the beetroot stains everything pink, but the flavours come together beautifully.

Serve this Roasted Beet Salad with sourdough bread and salted butter for a simple lunch or supper (serves 2-3 people), or with duck or venison and other dishes as part of a special dinner menu (serves 6).
Roasted Beet Salad with Feta, Walnut & Mint

{printable recipe without photos available at the very bottom of post}

INGREDIENTS
3 medium-large beetroots
142 grams (5 ounces) mixed rocket, baby spinach and mixed lettuce leaves
200 grams (7 ounces) Danish feta (I love the creaminess of Danish feta)
1 small red onion, peeled and diced
30 grams (1 ounce) roasted and salted pepitas (sunflower seeds)
30 grams (1 ounce) walnut pieces
Small handful fresh basil leaves
Large handful fresh mint leaves
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
Juice of 1/4 lemon
Sea salt to taste (you won’t need much because the feta is salty)
Freshly ground black pepper
METHOD
Preheat oven to 180 degrees Celsius (160 degrees fan-forced) or (350F)
Wash the beetroots and then wrap the beets in tinfoil. This will make them look like sentinels fromThe Matrix.
This Roasted Beet Salad is made with Feta, Walnuts and Mint for an amazing flavor combination!

Roast for 50-60 minutes (insert a skewer to test if the largest one is done). Let cool for twenty minutes – they’re much harder to peel when hot.
This Roasted Beet Salad is made with Feta, Walnuts and Mint for an amazing flavor combination!

Using your fingers, peel the skin from the beets and chop off the stalks.
Slice beetroot into one centimetre pieces and then quarter the slices.
In a bowl, arrange a bed of washed and spin-dried, mixed leaves with beetroots on top. Crumble in fetta cheese and then sprinkle over pepitas, walnuts, mint and basil leaves.
To make dressing, mix olive oil, red wine vinegar, honey, lemon and salt to taste (try a pinch first) in a small cup and whisk furiously.
Pour dressing over salad and finish with a good grind of black pepper.
As the beetroot will turn everything bright pink, I prefer to serve the salad untossed so the colours remain true, and then mix the salad at the table just before we eat.
This Roasted Beet Salad is made with Feta, Walnuts and Mint for an amazing flavor combination!

Comments

  1. says

    Salad is so important to me, its usually the first thing I eat before my dinner, I heard that some people have salad at the end of the dinner. I guess its personal preference or something like that.

  2. Ashton Maxwell says

    There needs to be more delicious salad recipes like this one around. Salad is very important since many of us don’t get enough vitamins through the rest of our meal. Great post!

  3. Courtney R. says

    Hi! This salad looks amazingly good! Why do we need to wrap the beets in foil? is it so they don’t burn? << Novice chef here lol.

  4. Terry McLeod says

    This is a great idea for a salad. I love feta but am kind of sick and tired of Greek salad all the time :).

  5. Ashley Cooley says

    This looks pretty easy to make! I am looking for a great salad to serve to my in-laws… they are coming over for the first time on Sunday. Thanks for making the step-by-step recipe so easy to follow!

    • Gerson says

      Yummy, I am going to try this salad. I am excited! I know that my daughter JaCee and her husband Joseph will LOVE it! I just love your recipes :-)

  6. says

    I love beets and like the way you wrapped them and roasted to make the salad. It surely has all the freshest of ingredients to make it a healthy and wonderful treat!

  7. says

    I feel like we’re getting away with not having winter so far this year. I like it, but who knows what February will bring.

    I’m a big fan of beets! This salad looks so good with the feta.

  8. says

    I love roasted beets, and this salad looks right up my alley (though I’d probably have to skip the feta, lovely as that would be). The mint and basil are nice touches– I should add fresh herbs to my salads more often.

  9. Jan says

    This was a sensational salad – my carnivore hubby raved about it. It was easy to make and on a hot evening really easy to eat

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Thanks for sharing your thoughts! Please let me know you are a real person by entering the answer into the box below.