Save to your scrapbook

    Feta, Beetroot and Walnut Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Feta, Beetroot and Walnut Salad

    This is delicious eaten with walnut bread.

    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 250g baby beetroot (1-2 bunches, depending on the size of the beetroot)
    • 4 little gem lettuces
    • 1 bunch chives, roughly chopped
    • Handful of mint leaves, roughly ripped
    • 50g walnut halves, roughly chopped
    • 200g Feta
    • 1 tsp clear honey
    • 2 tbsp lemon juice
    • 5 tbsp walnut oil
    • Salt and freshly ground black pepper
    • 1 tbsp roughly chopped dill


    1. Wash the beetroot under the cold tap, twist off the leaves and discard and put the beetroot in a pan. Cover with water and bring up to the boil. Boil for 20 minutes or until tender when pierced with a knife. The time will vary depending on the size of beetroot. Drain and, when cool enough to handle, peel off the skin and cut the beetroots into quarters.
    2. Meanwhile, separate, wash and dry the lettuce leaves. Put in a large mixing bowl with the chives, mint, walnuts and Feta.
    3. Whisk together the honey, lemon juice and walnut oil. Season to taste. Toss the warm beetroot in half the vinaigrette. Add the chopped dill.
    4. Divide the lettuce mixture between 4 plates, add the dressed beetroot and serve immediately with the remaining vinaigrette.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars