Beetroot and feta salad with candied walnuts

Can’t Stop The Beet

What is beetroot and feta salad with candied walnuts?

Elevate your salad game with this beetroot and feta salad – roasted beetroot, candied walnuts, and crumbly feta cheese — all tied together with a tangy balsamic glaze. Perfectly balanced flavours and textures in every bite!

You’ll love it if…

… you want a salad which is sweet, light, tangy, and oh-so-delicious. *Chef’s Kiss*

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Everyone thinks beetroot has it all together. After all its so colourful, so good for you, it must be living a very contented life, right?

illustration of a sad beetroot being comforted by avocado

Well sometimes beetroot gets sad for no discernible reason, sometimes it doesn’t want to get out of bed. Sometimes it looks in the mirror and wonders if you would still love it if it wasn’t so darn colourful.

Well that’s when beetroot gets a little boost from its friends; walnut, avocado, feta and balsamic vinegar. Like in this salad. Grilled beetroot provides an earthy sweetness but it really shines with this delicious tart balsamic dressing. Candied walnuts bring the crunch and the feta topping is satisfyingly salty and melt-in-your-mouth.

Sometimes we need friends who pick us up when we’re down. And sometimes we need this Beetroot and Feta Salad with candied walnuts. It will help, I promise.

Gather the Ingredients

Use fresh or canned beetroot. If using fresh beetroot, peel and boil it for 15-20 minutes and then cut into bitesize pieces

beetroot and feta salad with candied walnuts and balsamic glaze ingredients balsamic vinegar, parsley, beetroot, leeks, avocado, walnuts, feta or goats cheese and honey

Candy the Walnuts
In a pan add butter, brown sugar / Demerara sugar and walnuts. Sauté on medium flame, stirring continuously until the sugar caramelised.

beetroot and feta salad with candied walnuts and balsamic glaze ingredients butter, brown sugar and walnuts in a pan to make candied walnuts

Pan Grill the Leeks and Beetroot

beetroot and feta salad with candied walnuts and balsamic glaze ingredients leeks in a pan

Whisk together the dressing ingredients.

beetroot and feta salad with candied walnuts and balsamic glaze dressing in a bowl ingredients balsamic vinegar, parsley, salt pepper and chilli.

Serve and Enjoy!
Top with crumbled feta and the candied walnuts.

Lunchbox Inspiration
The chef paired it with Chinese Crispy Pork Belly.

beetroot and feta salad with candied walnuts and balsamic glaze with Chinese crispy pork belly in a lunchbox

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You can use pumpkin or sweet potato instead of beetroot.
If you don’t want to candy the walnuts yourself, you can toast walnuts and coat with maple syrup and honey.
You can use goat’s cheese or any soft cheese instead of feta.

beetroot salad with goats cheese and candied walnuts in a plate with leeks and avocado

Beetroot and Feta Salad with candied walnuts

Elevate your salad game with this beetroot salad – roasted beetroot, candied walnuts, and feta cheese are all tied together with a rich balsamic glaze. Perfectly balanced flavours in every bite!

Print Recipe Pin Recipe

Total Time 45

Course Main Course, Salad, Side Dish

Servings 2 servings

Equipment

Non-stick Pan

Ingredients

400 grams canned or fresh beetroot if using fresh, peel and boil them for 15-20 minutes and then cut into bitesize pieces
1 medium avocado
½ cup walnuts
3 tablespoons feta or goat's cheese
½ cup leeks sliced
2 tablespoons brown sugar / demererra sugar
1 tablespoon butter
1 teaspoon garlic chopped
½ teaspoon nutmeg ground
3 tablespoons cooking oil

Dressing

2 tablespoons honey
1 tablespoon parsley finely chopped
2 tablespoons aged balsamic vinegar
1 teaspoon garlic powder
1 teaspoon smoked paprika *optional
Salt and pepper to taste
3 tablespoons extra virgin olive oil
Juice of half a lime

Instructions

In a non stick pan on high heat, add 1 teaspoon cooking oil and lightly brown 1/2 cup sliced leeks with salt and pepper (don’t over season the vegetables as the dressing will also have salt). Set aside.
In the same pan, add 2 tablespoons cooking oil and toss 400 grams canned or boiled beetroot cubes with 1 teaspoon chopped garlic, ½ teaspoon ground nutmeg and a little salt and pepper. Cook for a couple of minutes until the beetroot is slightly browned. Remove from pan.
In a clean non-stick pan add 1 tablespoon butter, 2 tablespoons brown sugar / Demerara sugar and ½ cup walnuts. Sauté on medium flame, stirring continuously until the sugar caramelised. This will take 3-5 minutes.
Spread the candied walnuts on a baking parchment to cool and harden.
Mix together all of the dressing ingredients until emulsified.
On a large plate or in a bowl add the beetroots, add the leeks, roughly cut cubes of 1 avocado and the candied walnuts. Drizzle the dressing liberally and crumble over 3 tablespoons feta. Serve and enjoy.

Video

Keyword beetroot, beetroot salad, goat cheese, Side Dish, walnuts

FAQ

Can I use other nuts instead of walnuts?

Absolutely! Pistachios, almonds, or pecans would all work well and add a different crunch to the salad.

What dishes pair well with beetroot salad?

This salad can be eaten on it’s own as a light main course but it also pairs beautifully with roasted chicken, grilled fish, or even a hearty grain like quinoa. The chef paired it with Chinese Crispy Pork Belly for a balanced meal.

Can I make this salad vegan?

Yes! Simply use maple syrup or agave instead of honey in the dressing and use olive oil instead of butter. Use a vegan cheese substitute instead of the feta or omit it altogether.