Roast Beetroot and Feta Salad

Roast beetroot and feta salad is a delightful combination of succulent beetroots, creamy feta cheese, and crisp baby spinach leaves, all brought together with the unique flavors of Indian spices and seasoning.

Roast Beetroot and Feta Salad
Beetroot Salad Main Picture

Welcome to our blog post on Roast Beetroot and Feta Salad! This salad is a delightful combination of roasted beetroots, feta cheese, baby spinach, green apple, and walnuts, all brought together with a delicious honey and vinegar dressing. This recipe is not only flavorful but also packed with nutrients and vibrant colors, making it a standout dish for any occasion. Let's dive into the recipe and see how to create this delicious and healthy salad!

What Is Roast Beetroot and Feta Salad?

  • Roast beetroot and feta salad is a delightful combination of succulent beetroots, creamy feta cheese, and crisp baby spinach leaves, all brought together with the unique flavors of Indian spices and seasoning. This refreshing salad is a perfect mix of sweet, savory, and tangy, making it a wonderful addition to any meal or a great option for a light and healthy lunch.

Why You'll Love Roast Beetroot and Feta Salad?

  • Delicious texture: The combination of roasted beets, crunchy walnuts, and creamy feta cheese creates a delightful texture that will satisfy your taste buds.
  • Nutrient-packed: This salad is not only delicious but also packed with nutrients. Beetroots are high in fiber, vitamins, and minerals while walnuts are a great source of healthy fats and protein.
  • Light and refreshing: The freshness of the baby spinach and the tartness of the green apple make this salad light and refreshing, perfect for a healthy meal.
  • Versatile and customizable: You can easily customize this salad by adding other ingredients like avocado, quinoa, or grilled chicken to make it a complete meal.
  • Low in calories and high in flavor: This salad is low in calories but doesn't compromise on flavor. The combination of sweet, savory, and tart flavors will keep you coming back for more.
  • Perfect for any occasion: Whether it's for a quick lunch, a side dish for dinner, or a potluck contribution, this roast beetroot and feta salad is versatile and perfect for any occasion.

Ingredients for Roast Beetroot and Feta Salad

  • Beetroots: The star of the show, beetroots add a subtle sweetness and earthy flavor to the salad, as well as a vibrant color.
  • Feta Cheese: The creamy and tangy feta cheese balances out the sweetness of the beetroots and adds a rich and savory element to the salad.
  • Baby Spinach Leaves: The fresh and tender baby spinach leaves provide a mild, slightly peppery flavor, as well as a crisp texture to the salad.
  • Walnuts: Toasted walnuts add a delightful crunch and nuttiness to the salad, complementing the other flavors and textures.
  • Green Apple: The crispy and slightly tart green apple matchsticks bring a refreshing and fruity flavor to the salad, as well as a juicy crunch.
  • Honey, Vinegar, Olive Oil, Salt, Pepper Powder, Red Chili Flakes: These ingredients come together to create a flavorful and zesty dressing that ties all the elements of the salad together, adding a sweet, tangy, and slightly spicy kick to the dish.

How To Make Roast Beetroot and Feta Salad?

  • To make this delicious roast beetroot and feta salad, start by preheating the oven to 200 degrees C.
  • Then, prepare the beetroots by cutting off the leaves and stems, scrubbing them thoroughly, and wrapping them in aluminum foil before roasting for 50 to 60 minutes.
  • Once the beets are cooled, peel and cut them into small chunks. Toast the walnuts and make the dressing by whisking together the ingredients.
  • It is important to roast the beetroots until they are tender and easily pierced with a fork, as this brings out their natural sweetness and enhances the flavor of the salad.
  • The toasting of the walnuts also adds a delicious nuttiness to the dish. Finally, the dressing ties all the ingredients together, so be sure to coat the veggies well to ensure a flavorful experience.

This salad is a perfect combination of roasted beets, tangy feta cheese, crunchy walnuts, and fresh spinach, making it a nutritious and satisfying dish.

Serving Suggestions

  • Pair with a light soup: A warm, comforting soup like a tomato basil or a clear vegetable soup would complement the flavors of the roast beetroot and feta salad.
  • Add a side of crusty bread: Serve the salad with a side of freshly baked bread or garlic bread to make it a heartier meal.
  • Serve with grilled protein: Pair the salad with grilled chicken, fish, or tofu for a complete and satisfying meal.
  • Include a refreshing beverage: A glass of iced tea, lemonade, or a fruity smoothie would make a refreshing addition to the meal.
  • Accompany with roasted vegetables: Roast some seasonal vegetables like carrots, zucchini, and bell peppers to serve alongside the salad for a colorful and nutritious meal.
  • Top it off with a dessert: End the meal with a light and fruity dessert like fruit salad or a scoop of sorbet for a sweet finish.

Tips for Roast Beetroot and Feta Salad

Preparation Time

  • The preparation time for this recipe is approximately 10 minutes, including scrubbing and wrapping the beetroots for roasting.

Cooking Technique

  • Roasting the beetroots at 200 degrees C for 50 to 60 mins ensures a tender and flavorful result.
  • Toasting the walnuts at 175 degrees C for 7 to 8 minutes gives them a nice crunch.

Importance of Garnishing

  • Garnishing with feta cheese cubes not only adds a creamy and tangy flavor but also enhances the visual appeal of the salad.
  • Freshly chopped herbs like parsley or mint can be added as a garnish for a burst of freshness.

Dressing Tip

  • Whisking the dressing ingredients separately before pouring over the salad ensures an even distribution of flavors.

Serving Suggestion

  • Serve the salad immediately after adding the feta cheese cubes to prevent wilting of the spinach and apple matchsticks.
  • Consider serving the salad in a transparent bowl to showcase the colorful layers of ingredients.

Variations for Roast Beetroot and Feta Salad

  • Cheese Swap: Instead of feta cheese, try using goat cheese or blue cheese for a different flavor profile.
  • Nutty Addition: Experiment with different nuts like pecans, almonds, or pistachios to add a unique crunch to the salad.
  • Fruit Twist: Replace the green apple with sweet pears or tangy oranges to change up the taste and texture of the salad.
  • Greens Galore: Switch out the baby spinach with arugula, kale, or mixed salad greens for a varied and colorful dish.
  • Dressing Delight: Play around with the dressing ingredients by adding a splash of balsamic vinegar or a hint of citrus zest for a refreshing twist.
  • Protein Power: For a heartier meal, you can add grilled chicken, shrimp, or tofu to the salad to make it more satisfying and filling.

How to Store Roast Beetroot and Feta Salad

  • Storing Beetroots: After roasting the beetroots, let them cool completely and then store them in an airtight container in the refrigerator. They can last for up to 5 days.
  • Preserving Feta Cheese Cubes: Keep the feta cheese cubes in a container filled with brine (saltwater solution) and store them in the refrigerator. Make sure to change the brine every 4-5 days to maintain the freshness of the cheese.
  • Maintaining Baby Spinach Leaves: Store the baby spinach leaves in a plastic bag with a paper towel to absorb excess moisture. Place it in the crisper drawer of the refrigerator and use within 3-4 days for the best taste and texture.
  • Keeping Green Apple Fresh: To prevent the green apple from browning, sprinkle some lemon juice over the sliced apple matchsticks and store them in an airtight container in the refrigerator for up to 2 days.
  • Preserving Toasted Walnuts: Once the walnuts are toasted, let them cool completely before storing them in an airtight container at room temperature. They can stay fresh for up to 2 weeks.
  • Storing the Prepared Salad: If you have any leftovers of the roast beetroot and feta salad, transfer them to an airtight container and refrigerate. Consume within 1-2 days for the best taste and quality.

Frequently Asked Questions (FAQs)

Can I use canned beets instead of roasting fresh beets?

  • Yes, you can use canned beets, but the flavor and texture of the salad may vary. If using canned beets, make sure to drain and rinse them thoroughly before adding them to the salad.

Can I substitute the feta cheese with another type of cheese?

  • Absolutely! Feel free to substitute the feta cheese with goat cheese, blue cheese, or even a vegan cheese alternative if you prefer.

Can I make this salad ahead of time and store it in the refrigerator?

  • Yes, you can prepare the salad ingredients ahead of time, but it's best to dress the salad just before serving to prevent the spinach from becoming wilted.

What can I substitute for walnuts if I have a nut allergy?

  • If you have a nut allergy, you can substitute the walnuts with pumpkin seeds, sunflower seeds, or even toasted coconut flakes for a nut-free alternative.

I don't like spicy food. Can I omit the red chili flakes from the dressing?

  • Of course! If you prefer a milder flavor, feel free to omit the red chili flakes from the dressing or reduce the amount to suit your taste.

Can I use a different type of vinegar for the dressing?

  • Yes, you can use different types of vinegar such as balsamic vinegar, white wine vinegar, or apple cider vinegar for a different flavor profile in the dressing.

Roast Beetroot and Feta Salad 2017-11-15 05:17:03

Recipe Card

Roast Beetroot and Feta Salad

Serves 3    

Prep Time   00:20        

Cook Time   01:00        

Total Time   01:20                      


  • 2 medium sized beetroots
  • 1/2 cup feta cheese cubes
  • 2 cups baby spinach leaves
  • 1 green apple
  • 1/4 cup walnut          

For Dressing

  • 4 tbsp honey
  • 2 tbsp vinegar
  • 4 tbsp olive oil
  • pinch of salt
  • 1/4 tsp pepper powder
  • 1/2 tsp red chili flakes          


  • Preheat oven to 200 degrees C.
  • Cut off the leaves and stems of the beetroots and scrub the beets thoroughly.
  • Then wrap them loosely in two individual aluminum foils separately.
  • Place the wrapping beets on a baking sheet and roast for about 50 to 60 mins or until a fork or skewer inserted in the center of the beet slides easily.
  • Set the beets aside until cool enough to handle.
  • Peel off and then cut into small chunks and keep it aside.
  • Toast the walnuts in a preheated oven (175 degrees C) for about 7 to 8 minutes or until browned.
  • In a small bowl whisk together all the dressing ingredients until incorporated and set aside.
  • Core and slice the apple  into matchsticks or julienne.
  • Place the spinach, green apple matchsticks, beet chunks and walnuts in a wide salad bowl and pour the dressing over the salad and toss well until the veggies are well coated with dressing.
  • Finally, add the feta cheese cubes over the veggies and serve immediately.         
  • By Santhi Therese    The Indian Claypot
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