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 is a relaxed, modern twist on a Greek salad, where the traditional tomatoes and cucumbers are replaced with roasted beets. Salads like this often appear in tavernas as seasonal mezze for the cooler months.
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.
Why this version works
- Beets roasted whole in their skins keep their sweetness and color instead of turning watery as they do when boiled.
- Preparing the dressing separately lets you season the salad right before serving, without the risk of the arugula wilting.
- Arugula adds a peppery contrast that balances the sweetness of the beets and honey, so the salad doesn’t taste bland.
- Toasted nuts add crunch and a nutty aroma that boosts the flavor of the olive oil and feta.
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.
Substitutions
- You can replace feta with a soft, curd-style goat cheese if you prefer a milder, slightly tangy flavor.
- Swap the walnuts for toasted almonds or pistachios if you’d like a more buttery or gently “pistachio” aroma.
- You can substitute the arugula with a mixed salad blend including lamb’s lettuce; avoid very delicate butterhead lettuce, which wilts quickly.
- Instead of wine vinegar, use lemon juice if you want a fresher, more citrusy character in the dressing.
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, cut off the tails, but do not peel. Wrap each one separately in aluminum foil and place on a baking tray so they are not touching.
- Roast the beetroots for 40–50 minutes, until the tip of a knife slides into the center without resistance and the flesh is soft but springy. Start checking smaller beets after 35 minutes. Remove from the oven and set aside until they are warm, not hot.
- Peel the cooled beetroots – the skin should come off under your fingers or with a knife in thin strips. Cut into distinct cubes or half-slices that hold their shape and don’t fall apart when tossed.
- Toast the nuts in a dry pan over medium heat for 3–4 minutes, stirring often. When they become very fragrant and lightly golden at the edges, remove from the pan immediately and roughly chop.
- In a small bowl, whisk together the olive oil, vinegar, honey, pressed garlic, oregano, and a pinch of salt and pepper. Stir until the dressing slightly thickens and turns matte and emulsified. Taste and adjust the acidity and sweetness.
- Wash the arugula thoroughly and dry very well in a salad spinner or on paper towels – the leaves should feel dry to the touch. Spread it loosely on a large serving platter without packing it down.
- Arrange the beet pieces on top of the arugula in a single layer, leaving some green showing so the salad looks light. Crumble the feta with your fingers directly over the platter, leaving a mix of small and larger chunks.
- Sprinkle the salad with the chopped, toasted nuts, making sure they land on both the beets and the feta. Just before serving, drizzle with the dressing, starting with 2–3 tablespoons, and gently toss from the bottom – the arugula should stay fluffy, and the beets and feta should remain whole.
Storage
No storage information available for this dish.
This is one of those salads that I make when I want something quick but still special. Roasted beets are a staple in my fridge in autumn and winter, and this Greek-style combination with feta and walnuts never gets boring. It’s also a great way to introduce beetroot to people who usually avoid it – in this version, it tastes completely different from traditional soups or preserves.
