Easy Beet Salad with Feta and Walnuts Recipe
This easy beet salad combines tender boiled beets with the sharpness of feta cheese and the crunch of walnuts, all tossed in a simple olive oil dressing with red onion and chives. A fresh, vibrant salad perfect as a light lunch or side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 4 medium beets (boiled until tender and cubed)
- 4 tablespoons olive oil
- ½ red onion (thinly sliced)
- 2 tablespoons chives (chopped)
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
- ½ cup walnuts (halved)
- 1 cup feta cheese (crumbled)
Instructions
- Prepare the Beets: Boil the beets until they are tender when pierced with a fork, then peel and cube them into bite-sized pieces.
- Combine Salad Ingredients: In a large bowl, add the cubed beets, olive oil, thinly sliced red onion, chopped chives, coarse salt, and black pepper. Toss gently to coat everything evenly.
- Plate and Garnish: Transfer the salad to a serving plate. Top with halved walnuts and crumbled feta cheese just before serving to retain the crunchy texture of the walnuts and the freshness of the feta.
Notes
- Boiling beets can take 30-40 minutes depending on their size; you can also roast them for a deeper flavor.
- For a nuttier taste, toast the walnuts lightly before adding them to the salad.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- To reduce preparation time, cook beets in advance and store them in the fridge.
