Beetroot and feta salad with walnuts
A tasty, vegetarian salad recipe
Beetroot and feta salad with walnuts is a vegetarian lunch dish that is flavourful and quick to make.
Thin slices of beetroot and zucchini with creamy feta, drizzled with a honey and lemon dressing & garnished with roasted walnuts & thyme leaves.
You should make beetroot and feta salad because it is:
- Great as a tasty lunch to take to work.
- Quick and easy – this salad can be ready in under 10 minutes.
- Budget-friendly – seasonal vegetables garnished with feta and nuts.
- Healthier – fresh veggies, cheese and walnuts.
Beetroot and feta salad with walnuts’ main ingredients:
- Beetroot
- Feta
- Walnuts
Tips for busy cooks
Beetroot – if fresh isn’t available, you can use tinned or vacuum-packed beetroot.
Feta – if you prefer, you can use goat’s cheese instead.
Make in advance – prepare the separate elements of this salad during a weekend to enjoy during the week.
Mandoline slicer – if you have a food processor with a slicing attachment, use it instead of a Mandoline slicer to thinly slice the beetroot & zucchini.
Serving suggestions:
- Work lunch – pack some of this salad in a lunchbox to enjoy at work.
- Summer dinner – ideal to serve as a light main meal over the warmer months.
- Side dish – serve with quiche or a savoury tart for a filling meal.
Ideal to eat as a work lunch
Beetroot and feta salad with walnuts is a lunch dish that is full of flavour and easy to prepare.
This salad is simple to make and delicious to eat. Sliced veggies, a honey & lemon dressing, feta, walnuts and thyme.
Do you love to eat beetroot? Do you prefer it raw or roasted?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!
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Need more summer lunch inspiration? Have a look at these recipes:
Beetroot and feta salad with walnuts
Beetroot and feta salad with walnuts is a vegetarian lunch dish that is flavourful and quick to make. Great to pack in your lunchbox and take to work.
Ingredients
- 300 g zucchini (approx. 1 large)
- 500 g beetroots (approx. 2 large) peeled & stalks removed
- 100 g Danish feta
- 2 tsp runny honey
- 4 tsp lemon juice
- 100 g walnuts roasted & roughly chopped
- Black pepper
- Freshly-squeezed lemon juice
- Fresh thyme leaves
Instructions
-
Use a mandoline slicer to thinly slice the zucchini and set them aside in a small bowl. Use the mandoline slicer to then thinly slice the fresh beetroot into large rounds.
-
To assemble the salad – place slices of beetroot on a plate, followed by slices of raw zucchini. Crumble the feta over the sliced vegetables. Mix the honey & lemon juice together and drizzle over the beetroot and zucchini. Sprinkle the roasted walnuts over the salad and season with freshly ground black pepper. Garnish the salad with freshly-squeezed lemon juice and fresh thyme leaves.
Recipe Notes
Beetroot – if fresh isn’t available, you can use tinned or vacuum-packed beetroot.
Feta – if you prefer, you can use goat’s cheese instead.
Make in advance – prepare the separate elements of this salad during a weekend to enjoy during the week.
Mandoline slicer – if you have a food processor with a slicing attachment, use it instead of a Mandoline slicer to thinly slice the beetroot & zucchini.
Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!