Name: Beetroot Rocket Salad with Feta and Walnuts
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 4 medium beetroot, cooked and sliced; 4 cups fresh rocket (arugula); 1/2 cup walnuts, toasted; 100 g feta cheese, crumbled; 1/4 red onion, thinly sliced; 3 tablespoons olive oil; 1 1/2 tablespoons balsamic vinegar; 1 teaspoon honey; 1/2 teaspoon Dijon mustard; Salt, to taste; Black pepper, to taste

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This Beetroot Rocket Salad with Feta and Walnuts is a fresh, colorful salad I love making when I want something earthy, tangy, creamy, and crunchy in one bowl. The sweet beetroot pairs beautifully with peppery rocket, salty feta, toasted walnuts, and a simple balsamic dressing.

Beetroot Rocket Salad with Feta and Walnuts

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 medium beetroot, cooked and sliced

4 cups fresh rocket, also called arugula

½ cup walnuts, toasted

100 g feta cheese, crumbled

¼ red onion, thinly sliced

3 tablespoons olive oil

1 ½ tablespoons balsamic vinegar

1 teaspoon honey

½ teaspoon Dijon mustard

Salt, to taste

Black pepper, to taste

Directions

I roast the beetroot first if it is not already cooked. I place it in the oven at 200°C, or 400°F, for about 45 to 60 minutes until tender, then I peel and slice it.

In a small bowl, I whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until the dressing is smooth.

I place the rocket in a large serving bowl, then I add the sliced beetroot on top.

I scatter over the red onion, toasted walnuts, and crumbled feta cheese.

Just before serving, I drizzle the balsamic dressing over the salad.

I toss everything gently so the ingredients stay pretty and fresh, then I serve it immediately.

Servings and timing

This recipe makes 4 servings.

Prep time: 15 minutes

Cooking time: 60 minutes

Total time: 75 minutes

Calories: About 280 kcal per serving

Variations

I like adding sliced avocado when I want the salad to feel creamier. I also sometimes swap walnuts for pecans or almonds. For extra sweetness, I add orange segments or a few pomegranate seeds. When I want more protein, I serve it with grilled chicken, chickpeas, or lentils.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. I prefer keeping the dressing separate so the rocket stays fresh. I do not reheat this salad because it tastes best cold or at room temperature, but I let chilled beetroot sit out for a few minutes before serving.

FAQs

Can I use pre-cooked beetroot?

Yes, I often use pre-cooked beetroot when I want to save time. It makes the salad much quicker to prepare.

Can I make this salad ahead of time?

Yes, I prepare the beetroot, onion, walnuts, feta, and dressing ahead of time, but I add the rocket and dressing just before serving.

What can I use instead of feta?

I like using goat cheese as a creamy alternative. For a dairy-free version, I leave out the cheese or use a plant-based feta.

Do I have to toast the walnuts?

I prefer toasting them because it brings out more flavor and crunch, but raw walnuts also work.

Is this salad served warm or cold?

I usually serve it cold or at room temperature. Warm beetroot can also work if I want a slightly cozier salad.

Conclusion

This Beetroot Rocket Salad with Feta and Walnuts is simple, colorful, and full of contrast. I like how the sweet beetroot, peppery rocket, salty feta, crunchy walnuts, and balsamic dressing come together in a fresh and satisfying way.

📖 Recipe:

Beetroot Rocket Salad with Feta and Walnuts

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Author: Cheryl
Total Time: 75 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A vibrant and flavorful salad combining sweet beetroot, peppery rocket, creamy feta, and crunchy walnuts, all tossed in a tangy balsamic dressing. Perfect for a fresh yet satisfying meal or side.

Instructions

If beetroot is not pre-cooked, roast at 200°C (400°F) for 45–60 minutes until tender. Allow to cool, then peel and slice.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
Place the rocket in a large serving bowl.
Add the sliced beetroot on top of the rocket.
Scatter over the red onion, toasted walnuts, and crumbled feta cheese.
Drizzle the dressing over the salad just before serving.
Toss gently to combine and serve immediately.