There’s something timeless about a beet salad. The deep ruby color of roasted beets isn’t just beautiful on the plate, it also hints at their earthy, slightly sweet flavor that pairs so well with savory and tangy ingredients.

If you’ve been searching for beet recipes that actually get you excited about eating more vegetables, this one will become a favorite. It’s hearty enough to stand on its own yet light enough to pair with other dishes.

This recipe is all about contrasts: tender roasted beets with crunchy walnuts, salty feta against crisp lettuce, and a bright balsamic dressing to pull it all together. It’s proof that vegetables can feel luxurious when paired with the right ingredients.

And here’s the best part: this salad works year-round. As a fall salad, it feels cozy and substantial, especially when served alongside roasted meats or warm soups. As a winter salad, it adds color and brightness to heavier cold-weather meals, reminding you that freshness doesn’t belong only to summer. When I first made this dish, I realized how easy it was to elevate humble beets into something worthy of company dinners or holiday gatherings.

More Recipes To Try

No-Bake Spiced Pecan Pumpkin Pie Cheesecake Balls

Overnight Peach Cobbler Oatmeal

Crispy Smashed Potato Salad

Mediterranean Lentil Tabbouleh

Core Elements of the Recipe

At its heart, this salad relies on a simple but effective formula: a sweet, earthy base ingredient paired with something salty, something crunchy, something fresh, and a tangy dressing.

Beets bring the natural sweetness and vibrant color. Roasting them concentrates their flavor and makes them tender enough to be the “meat” of the salad.
Feta cheese adds saltiness and creaminess that balances the beets’ sweetness.
Walnuts provide crunch and a nutty flavor that complements both the beets and cheese.
Lettuce introduces freshness, crisp texture, and a mild green backdrop that makes the other ingredients pop.
Balsamic dressing ties everything together with acidity, sweetness, and depth.

Together, these elements create a dish that’s layered with flavor but still light and refreshing.

Ingredients (with Descriptions)

Serves 4 as a main or 6 as a side

Ingredients

For the Salad
4 medium beets, roasted and peeled – The base of the dish. Their sweetness deepens when roasted, making them both tender and flavorful.
5 cups lettuce leaves, torn into bite-sized pieces – Provides freshness and crunch, softening the richness of beets and cheese.
½ cup crumbled feta cheese – Salty, tangy, and creamy; it balances the beets’ sweetness beautifully.
½ cup walnuts, toasted – Adds crunch and nuttiness. Toasting enhances their flavor and keeps them crisp in the salad.
For the Balsamic Dressing
3 tbsp extra virgin olive oil – Smooth and fruity, it forms the base of the dressing.
2 tbsp balsamic vinegar – Adds tang and depth; its sweetness complements the beets.
1 tsp Dijon mustard – Helps emulsify the dressing and adds a subtle tangy kick.
1 tsp honey – A touch of natural sweetness that rounds out the vinegar’s sharpness.
Salt and freshly ground black pepper, to taste – Essential for balance.

Equipment You’ll Need

You don’t need a fancy kitchen setup for this salad, just a few basics:

Baking sheet for roasting the beets.
Mixing bowl and whisk for the dressing.
Large salad bowl for tossing the ingredients together.

Directions

Start by preheating your oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roasting beets in foil helps trap steam, which keeps them moist and makes peeling easier later. Bake for 45–60 minutes, depending on size, until they can be pierced with a knife. Once cooked, let them cool slightly, then rub off the skins using your hands or a paper towel.
While the beets are roasting, prepare the other ingredients. Toast the walnuts in a dry skillet over medium heat for about 5 minutes, shaking occasionally. Toasting is a small step that pays off—it intensifies the nutty flavor and gives them a satisfying crunch.
For the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until smooth. The mustard acts as an emulsifier, meaning it helps the oil and vinegar stay blended rather than separating.
When the beets are cool enough to handle, slice them into wedges. Arrange the lettuce on a platter, scatter the beet wedges on top, then sprinkle with crumbled feta and toasted walnuts.
Just before serving, drizzle the dressing over everything to keep the lettuce crisp.

beet salad with feta cheese, walnut and lettuce recipe

Dietary Needs & Healthy Swaps

Vegetarian-friendly as is.
Vegan version: replace feta with a dairy-free cheese or omit altogether.
Nut-free version: swap walnuts with sunflower seeds or roasted chickpeas.
Lower-carb option: use fewer beets and bulk up with extra greens.

Nutrient	Amount per Serving	Why It Matters
Calories	~220	A moderate calorie count makes this dish light enough for a side yet satisfying enough for a main lunch.
Protein	6 g	Mostly from feta and walnuts, giving muscle-supporting protein.
Fat	15 g	Healthy fats from olive oil and walnuts support brain and heart health.
Saturated Fat	4 g	Comes mainly from feta cheese; manageable for most diets in this portion size.
Carbohydrates	17 g	Beets contribute most of the carbs, but these are complex and nutrient-rich.
Fiber	5 g	Excellent for digestion and helps you feel full longer.
Sugar (natural)	11 g	Naturally occurring from beets and a touch of honey in the dressing.
Sodium	~230 mg	Mostly from feta and seasoning; can be reduced if needed.
Vitamin C	~18% DV	From lettuce and beets, supporting immune health.
Folate	~25% DV	Beets are one of the best sources of folate, key for cell repair and growth.
Potassium	~12% DV	Helps regulate blood pressure and fluid balance.
Calcium	~10% DV	Comes from feta cheese, supporting bone strength.
Iron	~8% DV	Beets and greens contribute iron, helpful for oxygen transport.
Omega-3 Fatty Acids	Trace amounts	Walnuts provide plant-based omega-3s for heart and brain health.

What This Means for You

This salad isn’t just colorful — it’s nutrient-dense:

Beets: A powerhouse of antioxidants, especially betalains, which have anti-inflammatory properties. They’re also high in nitrates, which can support healthy blood pressure and endurance.
Lettuce: Adds bulk with very few calories, making the salad feel more filling while keeping it light.
Feta: Provides protein and calcium, though watch the sodium if you’re monitoring salt intake.
Walnuts: An excellent source of plant-based omega-3s, they help reduce inflammation and promote heart health.
Balsamic dressing: Olive oil delivers healthy monounsaturated fats, while balsamic vinegar adds gut-friendly polyphenols.

Why It Works as a Balanced Dish

With just over 200 calories per serving, this salad can be enjoyed as a light main dish or a side without throwing off your daily nutrition goals.

Protein + fat from feta and walnuts help keep you full longer.

Fiber-rich beets and lettuce support digestion and stabilize energy.

Micronutrients like folate, potassium, and vitamin C add extra health benefits beyond just calories.

Budget-Friendly Adjustments

Use canned beets instead of fresh if you’re short on time or budget.
Buy feta in a block and crumble it yourself—it’s cheaper and often fresher.
Replace walnuts with sunflower seeds if they’re more affordable in your area.

Creative Leftover Use

Grain Bowl: Add leftover salad to quinoa or brown rice for a hearty lunch.
Wrap or Sandwich: Stuff into a wrap with hummus or use as a sandwich filling.
Roasted Veggie Mix: Toss leftover beets and walnuts with roasted carrots or parsnips for a quick side dish.

How to Keep It Fresh Longer

Store dressing separately in a sealed jar; it will keep for up to a week.
Keep roasted beets in an airtight container in the fridge for 3–4 days.
Toasted walnuts should be stored in a dry container to prevent softening.
Assemble the salad just before serving to keep lettuce crisp.

FAQ’s

Q: My beets are too hard after roasting — what went wrong?
A: They probably needed more time. Beets vary in size, and larger ones can take up to 75 minutes. Keep roasting until a knife slides in easily.

Q: Can I use pre-cooked or canned beets?
A: Yes, but fresh roasted beets have more depth of flavor. If using canned, rinse them well and skip the roasting step.

Q: The feta tastes too salty — how can I fix this?
A: Try soaking the feta crumbles briefly in water or milk before adding them to the salad. Alternatively, swap with goat cheese for a milder taste.

Q: My dressing separates — is that normal?
A: Yes, oil and vinegar naturally separate. Whisk again just before serving, or add a tiny extra spoon of mustard for more stability.

Q: Can this salad be made ahead?
A: Yes, roast the beets and toast the walnuts up to two days in advance. Store them separately and assemble right before serving. Keep the dressing in a jar and shake before use.

Q: What if I don’t have walnuts?
A: Pecans, almonds, or even pumpkin seeds work well. The goal is crunch plus nuttiness.

Beet Salad with Feta Cheese, Walnut, and Lettuce

Recipe by JaveriaCourse: Salads

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour