Go Back
Beetroot and Feta Salad With Spinach

Beetroot and Feta Salad With Spinach

This vibrant Beetroot and Feta Salad With Spinach combines sweet roasted beets, creamy feta, and tender spinach for a fresh, earthy, and satisfying dish. It's perfect for family gatherings and works as a light lunch or elegant side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 medium beetroots (about 1.5 lbs)
  • 5 cups fresh baby spinach
  • 1 cup feta cheese, crumbled
  • 1/2 cup walnuts, toasted
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste

Method
 

  1. Preheat your oven to 400°F (200°C). Wash the beetroots thoroughly and trim off the greens. Wrap each beetroot individually in aluminum foil. Place them on a baking sheet.
  2. Roast the beetroots for 45-60 minutes until tender when pierced with a fork. Let them cool slightly, then peel off the skins.
  3. Cut the peeled beetroots into bite-sized wedges or cubes. Set them aside to cool completely.
  4. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes. Remove them immediately once fragrant. Let them cool, then roughly chop.
  5. Prepare the dressing by whisking together olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper.
  6. Place the baby spinach in a large serving bowl. Add the roasted beetroot pieces, crumbled feta, toasted walnuts, and sliced red onion.
  7. Drizzle the dressing over your salad. Toss gently to combine and serve immediately.

Notes

Always wear gloves when handling beetroots to avoid staining your hands. Roast extra beetroots for quicker assembly next time. Store undressed components separately for optimal freshness.