Greek Salad with Roasted Beetroot and Feta Recipe
A colorful salad with roasted beetroot, feta, and walnuts is a Greek answer to an autumn plate – simple, yet very bold in flavor. In Greece, such salads often appear on the table next to grilled dishes to add something fresh and slightly sweet. It’s a great way to enjoy beets in a completely different form than borscht or beet relish.
This salad combines sweet roasted beetroot, salty feta, and crunchy walnuts in a way that is both simple and very Mediterranean. The honey-balsamic dressing highlights the natural sweetness of the beets, while arugula adds a peppery freshness. It’s an easy dish that looks impressive on the table and works equally well as a side or a light main course.
Chef's tips
Roast the beetroots in their skins and only peel them after baking – they retain more flavor and don’t dry out. If you’re in a hurry, you can use pre-cooked beets, but roasting them at home gives a much deeper taste. Don’t skip toasting the walnuts; this small step really boosts their aroma and makes the salad more interesting.
How to serve
Serve on a large platter in the middle of the table so everyone can help themselves. Add some warm pita bread or rustic country bread on the side. For a more complete meal, serve with grilled chicken, lamb chops, or halloumi. A glass of dry white wine or light red wine will complement the flavors nicely.
Ingredients
- beetroot - 500 g
- feta cheese - 150 g
- arugula - 60 g
- walnuts - 40 g
- olive oil - 4 tablespoons
- vinegar - 2 tablespoons
- honey - 1 teaspoon
- garlic - 1 clove
- salt
- black pepper
- oregano - 0.5 teaspoons
Preparation
- Preheat the oven to 200°C (top and bottom heat). Scrub the beetroots thoroughly, dry them, wrap each one separately in aluminum foil, and place on a baking tray.
- Roast the beetroots for about 40–50 minutes, until they are soft inside – check by inserting the tip of a knife; it should slide in without resistance. Then remove them from the oven and set aside to cool slightly.
- When the beetroots are warm but not hot, peel off the skins (they should come off easily) and cut the beets into large cubes or half-slices.
- Toast the walnuts in a dry pan over medium heat for 3–4 minutes, stirring often, until they become fragrant and lightly golden. Set aside to cool, then roughly chop.
- In a small bowl, mix the olive oil, balsamic vinegar, honey, garlic pressed through a garlic press, oregano, and a pinch of salt and pepper. Stir until the dressing is smooth and emulsified.
- Spread the arugula on a large plate or platter. Arrange the beetroot pieces on top, then sprinkle with crumbled feta and chopped walnuts.
- Just before serving, drizzle the salad with the prepared dressing and gently toss on the plate so as not to break up the beets and feta. Taste and adjust the seasoning with extra salt and pepper if needed.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku, najlepiej bez sosu – polej ją tuż przed podaniem, żeby rukola nie zwiędła. Buraki możesz upiec dzień wcześniej i trzymać osobno w lodówce.
