This walnut, beetroot, and feta salad is amazing. You can enjoy it all on its own as a light summer’s lunch, or as a great side salad. This vegetarian recipe is full of healthy goodness, including green leafy vegetables and loads of fibre.

The combination of walnuts, with beetroot and feta works perfectly. Mix that in with some peppery rocket, and it’s a match made in heaven. This is so quick and easy to make, and it’s really affordable too, with ingredients that you’ll probably already have in your cupboard and refrigerator.

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Walnut, Beetroot and Feta Salad Recipe

This salad recipe is full of goodness and high in fibre. It's well balanced, with creamy, light feta, peppery rocket leaves, and sweet beetroot.

Ingredients

• 450 g Whole baby beetroots Cooked
• 200 g Canned lentils Drain & Rinse
• 2 French shallots Finely Sliced
• 10 ml Extra virgin olive oil
• 60 g Low-fat feta cheese Cubed
• 50 g Rocket leaves Washed and Dried
• 10 ml Low-fat balsamic vinegar
• ½ tsp Cracked Pepper
• ½ cup Walnuts Chopped

Instructions

• Wash Rocket and allow to dry. Then wash and drain the canned lentils.
• Chop the walnuts into smaller pieces and set aside.
• Finely slice the French shallots. Then, slice beetroots into halves or quarters depending on their size.
• Add the rocket, lentils, walnuts and French shallots to a mixing bowl and toss them together. Then transfer to a salad bowl.
• Place the beetroots over the top of the salad and then crumble or sprinkle the feta cheese over the salad.
• Finally, mix the olive oil with the balsamic vinegar, then gently toss through the salad. Add cracked pepper to taste.

Notes

Notes & Swaps

This walnut, beetroot and feta salad recipe is so diverse. You can add crispy, green apples to it, or even quinoa for some added texture. Walnuts seem to work really well with the flavours here, but you can always swap them or leave them out if nuts aren’t for you.

While the dressing listed in the recipe is a simple balsamic and oil dressing, a caramelised balsamic vinegar works really well with it. Or you could mix up your own dressing, by combining balsamic vinegar with some honey.

We like to use fresh beetroots and roast them in the oven, but canned baby beetroots work just as well. Opting to use canned beetroots and canned lentils makes this recipe so quick and easy to prepare. But if you prefer to make everything from scratch, roasting the beetroots in the oven definitely adds that something special to it.

And if you don’t like lentils, why not add some pearly barley instead? The same goes for the cheese of choice. If you don’t like feta, you can use crumbly goats cheese or even a sprinkle of parmesan.

For additional vegetarian salad recipe ideas, why not try this amazing Barley, mushroom and herb salad. Or you might like to try our most liked vegetarian pumpkin salad.

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