Beetroot, Feta and Walnut Salad


My eldest, G, loves beetroot and I made this as a guarantee that he would eat his dinner tonight. I’d had the beetroot sitting at the bottom of my fridge for at least 2 weeks (don’t judge me). Despite being neglected they were still firm to the touch and had no signs of mould. I thought I would roast them in foil and pair them with balsamic vinegar. These two make a tasty couple –  the sweet beetroot and the syrupy, acidic vinegar. The addition of the salty feta and crunchy walnuts finished this off nicely.

Roasted beetroot, feta and walnut salad

3 large beetroot

1 handful of chopped walnuts

good extra virgin olive oil


balsamic vinegar


  1. Clean and trim the beetroot and place on a large piece of foil. Drizzle with a little olive oil and make a tightly sealed parcel from the foil.
  2. Place in the oven for around 40 mins on GM 5. Toast your walnuts in this oven for around 5 mins and leave to cool.
  3. When the beetroot is soft (i.e. you can pierce easily with a knife) wait until it is a little cooler and peel.
  4. Roughly chop each beetroot and drizzle with olive oil and the balsamic vinegar. I like to do this when it’s still warm so that the beetroot absorbs as much flavour as possible.
  5. Crumble half a block of feta on top of the beetroot as well as the toasted walnuts.
  6. Gently toss the ingredients together (I say gently because everything will turn pink otherwise).

Enjoy this on its own with bread and/ or some salad leaves or have it (as we did) alongside some chicken