This salad is delicious, adds a pop of flavor to any meal, and will make a great addition to your weeknight or holiday table. Requiring just a few ingredients and taking only minutes to prepare, you will love this tasty salad as a side dish or even as a snack. I love to make this beet salad with storebought beetroots as it saves time, and effort and cuts down on energy bills. That said if you would rather use cook yours then feel free to boil or roast this vegetable until fork tender. Beetroot and feta salad including the honey mustard dressing can be made ahead of time which will allow you to concentrate on the main course of your big event. This recipe is light, healthy, and delicious. It is vegetarian but can be made vegan-friendly if you replace feta cheese with a vegan version and honey for maple syrup.
What you will need to make yours
To make this fun and healthy beetroot feta salad, you will need the following ingredients Beetroots: I used store-bought boiled beetroot for this recipe to make my job easier. Feta cheese: Use the best quality you can find. The tanginess and creaminess of the feta cheese complement the earthy flavor of the beets. Onion: I used brown onion but you can use red if that is what you have Walnut: For a nutty crunch and it also compliments the salad so well. Substitute with pecans, almonds, or any other nuts of your choice. Rocket salad: this is also known as arugula, you can substitute it with and green leaf salad of choice. Honey mustard dressing: I used a combination of honey, dijon mustard, cider vinegar, and olive oil. Check out the full written recipe for my homemade honey mustard dressing for how to make it in less than 5 minutes.
How to make beetroot and feta salad
Make the salad dressing: to a small bowl, whisk together dijon mustard, olive oil, honey, cider vinegar, salt, and pepper until fully combined. set aside or place in the fridge while you assemble the salad Dice or slice the beetroot then thinly slice the onions (my preferred way) or as you desired. Assemble the salad: On a large platter, add the rocket leaves or any other green salad leaves of your choice. Drizzle some of the honey mustard dressing over the arugula. Next, arrange the sliced beetroot, and onions. Top with crumbled feta cheese, then drizzle more of the dressing over the salad to taste. Finish off by adding crushed roasted walnut for crunch and flavor. Serve the beetroot and feta salad immediately or keep in the fridge until ready to serve. Enjoy!
How to store
If you would be making this salad ahead of time, I would recommend you prep the ingredients individually and assemble them on the day needed. If you have added the dressing then keep it in the fridge for up to 24 hours. The rest of the salad without the dressing will remain fresh for up to 3 days. Note that the feta will be stained with the beet juice, don’t be alarmed, you can still consume it.
More salad recipes you will love
Creamy shrimp pasta salad Cucumber and apple salad Cucumber tomato and mozzarella salad There you have it, a simple and flavorful salad dressing recipe that you can make at home under 10 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
