This Beet Salad with Feta is a terriffic combination of flavors and textures, including sweet tender beets, peppery arugula, briny feta and earthy walnuts. Using ready-to-eat cooked beets makes it a super easy and fast side dish perfect for any occasion, from lazy weekend lunches to fancy Holiday dinners.
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Easy Beet Salad
Beets are not only a nutritional powerhouse but also absolutely delicious, especially in salads. I really love them in my elegant Roasted Beet Salad with tahini dressing and this Roasted Beet and Sweet Potato Salad.
This salad is all about simple ingredients and natural flavor and texture pairings. It combines tender red beets, creamy and salty feta cheese, crunchy walnuts, peppery greens and spicy red onions, all tossed in my favorite balsamic salad dressing (also used in this popular Strawberry Spinach Feta Salad).
It's a delicious way to use ready-to-eat cooked beets (find them at your grocery store near veggies!) but if you prefer to roast your own, you can absolutely do that, too!
Ingredients and Substitutions
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Beets: to save time I recommend using ready-to-eat cooked beets, such as Love Beets. You can find them in most grocery stores. If you have fresh beets, you can roast them in foil (about 1 hour in 400 degrees Fahrenheit).
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Greens: arugula or baby arugula goes exceptionally well with sweet beets but you can also use baby spinach, baby kale or spring mix.
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Feta: creamy and salty, it works beautifully with beets.
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Red Onions: my favorite onion to use in salads. Learn my trick to make it taste less sharp below!
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Walnuts: to add extra crunch and lovely earthy flavor to the salad.
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Balsamic Dressing: learn how to make it next!
The best balsamic vinaigrette
Here's the formula to make my favorite balsamic salad dressing:
olive oil + balsamic vinegar + dijon mustard + honey + salt and pepper
That's it! Whisk everything together in a small bowl or shake in a small mason jar and voila!
If you like the taste of maple syrup, you can also dress this beet salad with my delicious Maple Balsamic Dressing.
How to make beet salad with feta and walnuts
- Toast the nuts. Place the raw walnut halves (or pieces) in a small dry skillet and toast on low heat tossing often until lightly browned, about 5 minutes or so (Image 1). Be careful not to burn the nuts or they'll turn bitter.
- Soak the onions. If you prefer a milder onion flavor (and want to avoid onion breath after your meal), try this trick. Simply slice your onions thinly and soak them in cold water in a glass or bowl. Let them soak while you prepare the salad, then drain using a sieve before adding them in (Image 2). Even just 5 minutes of soaking can significantly reduce their sharpness.
- Cut up beets. I like to cut them into quarters or eights, depending on how big they are (Image 3). If you prefer, you can dice or slice them instead.
- Make balsamic dressing. Whisk all dressing ingredients until smooth (Image 4). Set aside.
- Assemble the salad. Place baby arugula and spinach (or leafy greens of choice) in a large mixing bowl. Add quartered cooked beets, toasted walnuts, red onions and crumbled feta cheese (Image 5). Pour in ¾ of the dressing and toss to coat (Image 6). If you like more dressing, add the remaining ¼ cup.
- Serve and enjoy.
Storage & meal prep tips
If your salad is already dressed, store leftovers in an airtight container in the refrigerator for up to 3 days.
If making ahead, follow steps 1-5 above but don't assemble the salad until right before serving.
Serving suggestions
This beet salad is great as a side salad that goes pretty much with any main dish. Try it with this ground turkey shepherd's pie, my stuffed chicken breast, these "naked" Buffalo chicken tenders or my pork kebabs.
It will also go beautifully alongside pasta dishes, such as pork bolognese, cottage cheese mac and cheese (high protein!) or this Cajun salmon pasta.
For a lazy summer dinner, try the salad with extra protein added on top: cooked chicken, salmon or hard boiled eggs.
Recipe FAQs
What's the best way to cook beets for a salad?
To prepare beets for salad, roasting is ideal. Preheat oven to 400°F. Wash and scrub beets, trim ends, and wrap individually in aluminum foil. Roast on a baking sheet for 45-60 minutes until tender when pierced with a fork. Let cool, then peel off skins using a paper towel or knife. Roasting enhances their natural sweetness and preserves texture, making them perfect for salads. Adjust roasting time based on beet size for optimal results.
If you own a pressure cooker (such as an Instant Pot), you can use it to cook beets in, too (learn how in this Instant Pot beet tutorial). It takes about 20 minutes.
Goat cheese or haloumi work best as substitutes.
Yes!
Can I use canned beets?
I wouldn't. Just stick to packaged cooked beets from the grocery store (such as Love Beets) or roast your own.
Recipe
Beet Salad with Feta and Walnuts
Ingredients
- 8 oz baby arugula, baby spinach or spring mix
- 8 oz cooked beets, peeled
- 1 ½ oz red onion sliced thin, about ¼ medium onion
- ½ cup feta cheese crumbled
- 2 oz walnuts halves or chopped
Balsamic Dressing
- ⅓ cup olive oil
- 2 teaspoon balsamic vinegar
- 2 teaspoon honey
- ½ teaspoon dijon mustard
- salt and pepper to taste
Instructions
- Place raw walnut halves or pieces in a small, dry skillet.Toast over low heat, tossing frequently, until they are lightly browned, about 5 minutes.Be careful not to burn the nuts, as they can become bitter.
- For a milder onion flavor, thinly slice the onions and soak them in cold water in a glass or bowl.Let them soak while you prepare the rest of the salad.Drain the onions using a sieve before adding them to the salad.
- Cut the beets into quarters or eighths, depending on their size.
- Make the dressing. Whisk together olive oil, balsamic vinegar, dijon mustard, honet, salt and pepper until smooth. Set aside.
- In a large mixing bowl, combine baby arugula, spinach (or your preferred leafy greens), quartered cooked beets, toasted walnuts, soaked red onions, and crumbled feta cheese.Pour in ¾ of the dressing and toss to coat the salad ingredients.If you prefer more dressing, add the remaining ¼ cup.
- Serve and enjoy!
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Krystin says
This leaves you feeling so good! Great healthy meal for hot summer days.
Liz says
This was AMAZING!!! I adore beets and your recipe is one I'll make again and again!
Gloria says
A nice healthy salad full of flavour and nutrition. I would make a meal on this alone. Perfect for patio dining.
Agnieszka says
I do eat it on my patio! Lol.
Mary Anne says
Enjoyed the full flavor and the crunch of the walnuts. I did find it much too oily most likely because I used white balsamic. I find balsamic vinegar overpowers the beet flavor. I just added some extra vinegar.
Stephanie says
This is one of my fav salads for lunch. Its so delicious and healthy. Leaves one quite satisfied.
Jacqueline says
Love this beet salad, such a great combination of flavours. Your tip on making the onions milder was great. Really works.
Agnieszka says
Yay! Thank you.
Boguslawa says
Delicious
Claudia says
Just tried a Beet Salad with Feta and Walnuts—delicious combo!
Bogusława says
Delicious salad😋