Beetroot and Feta Salad

This delicious and easy Beetroot and Feta Salad is tossed with walnuts, dates, and fresh herbs, then drizzled in a simple vinaigrette, the perfect side or appetizer.

Prep Time5

Cook Time5

Total Time10

Servings: servings

Calories: 308kcal

Author: Laura Miner

Ingredients

2 cups diced cooked beets About 3-4 medium beets
1/2 cup crumbled feta cheese
1/2 cup chopped walnuts
4 pitted dates diced
2 Tablespoons minced fresh mint
2 Tablespoons minced fresh dill
2 Tablespoons vinegar use white balsamic, regular balsamic, or red wine vinegar.
3 Tablespoons olive oil

Instructions

Prep the ingredients. Dice the beets, mince the herbs, and chop the walnuts and dates into small pieces.
Add all the ingredients to a medium-sized bowl. Toss with the oil and vinegar and season to taste with salt and pepper. Because the feta cheese is fairly salty, you may not need much extra salt. And that's it!
Serve right away or cover and refrigerate until you're ready to eat it.

Video

Notes

Make it a more filling vegetarian dish by adding any of the following: 1 cup of cannellini or garbanzo beans, 2 cups of baby spinach, 1 cup of cooked quinoa, or 1 cup of cooked farro.
Optional: You can serve it warm! If you're cooking your beets, there's no need to let them chill! This salad is just as delicious served warm as it is when chilled.
To make in advance, toss the beets with vinegar and oil and allow the beets to marinate, covered in the refrigerator, for up to a day. Wait until just before serving to toss with the other salad ingredients.
Store any leftovers covered in the refrigerator for 3-4 days, per USDA. I do not recommend freezing leftover beet salad.

Nutrition