Beetroot Walnut & Feta Salad
Beetroot Walnut & Feta Salad
This beetroot, walnut and feta salad is a simple yet flavour-packed dish that works beautifully as a light meal or a standout side. Dark garden lettuce provides a fresh, crisp base, while thinly sliced red onion adds a subtle sharpness that balances the sweetness of the beetroot. The beetroot itself brings natural sweetness and earthiness, whether cubed or cut into wedges, creating both colour and depth on the plate.
Crunchy walnuts add texture and a gentle nuttiness, complementing the creamy, slightly salty feta crumbled over the top. A small splash of vinegar and cracked black pepper helps lift the flavours without overpowering the natural ingredients. For extra freshness and colour, red capsicum can be added, though the salad works just as well without it.
The finishing touch is a light drizzle of balsamic honey glaze, tying everything together with a mild sweetness and gentle acidity. This salad is easy to prepare, visually appealing, and well balanced, making it ideal for everyday meals, entertaining, or as a fresh contrast alongside richer dishes.
Crunchy walnuts add texture and a gentle nuttiness, complementing the creamy, slightly salty feta crumbled over the top. A small splash of vinegar and cracked black pepper helps lift the flavours without overpowering the natural ingredients. For extra freshness and colour, red capsicum can be added, though the salad works just as well without it.
The finishing touch is a light drizzle of balsamic honey glaze, tying everything together with a mild sweetness and gentle acidity. This salad is easy to prepare, visually appealing, and well balanced, making it ideal for everyday meals, entertaining, or as a fresh contrast alongside richer dishes.
Ingredients
- Fesh garden lettuce (darker varieties work well)
- ½ red onion, thinly sliced and rings halved
- Beetroot, cubed, or wedges and drained
- ½ cup walnuts, roughly broken up
- 1 teaspoon vinegar
- 50 g fetta, crumbled
- ½ teaspoon cracked black pepper
- Optional: ½ red capsicum, cut into small strips
- Balsamic honey glaze, to finish
Method
- Base salad: In a large bowl, mix the lettuce, capsicum (if using), onion, vinegar, and cracked pepper, then plate.
- Add beetroot: Place the cubed or wedged beetroot on top of the salad mixture.
- Finish layers: Sprinkle over the walnuts, then crumble the fetta on top.
- Dress: Lightly drizzle with balsamic honey glaze just before serving.
Shopping List
- Lettuce (darker variety if preferred)
- Red onion
- Beetroot (canned or pre‑cooked cubed, drained)
- Walnuts
- Vinegar
- Fetta
- Cracked black pepper
- Red capsicum (optional)
- Balsamic honey glaze
Optional Extras
- Rib fillet, scotch fillet, or a similar cut works well with this salad.
- Cook the steak to your liking.
- Allow to rest, then slice thinly, about 8-10mm.
- Lay the sliced steak over the salad just before serving.
Nutrition
Energy170 cal / 711 kJ
Carbs10g
Net Carbs6g
Fibre4g
Protein6g