Home Recipes Articles Contact Us

Beetroot Salad

4.80 from 4 votes

A refreshing beetroot salad, that combines sweet and salty flavors perfectly. So when you’re craving a colorful and simple salad over lunch or dinner, this recipe is a definite winner!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Served AsBrunch, Dinner, Lunch, Salad
Recipe Taste Salty, Savoury
Servings 7


  • 400 grams small leaved salad greens eg rucola arugula etc.
  • 500 grams beetroots
  • 400 grams feta cheese crumbled
  • 1 cup walnuts halved + 1/2 cup dried apricots
  • 1 teaspoon black pepper powder
  • 1 teaspoon Salt
  • For the dressing:
  • 3 tbsp extra virgin olive oil or a more neutral-flavored oil like grapeseed, canola, or vegetable
  • 1 tablespoon white wine vinegar or balsamic, apple cider, rice, sherry, or other wine vinegar
  • Pinch of kosher salt.
  • A turn of freshly ground black pepper.


  • In a pot, boil beetroots in water for 45 minutes, then drain well. Peel and slice. Leave aside.
  • In a bowl, combine salad leaves, feta cheese, walnuts, apricots and beetroots.
  • For the dressing, mix the oil, vinegar, salt and pepper in a bowl. Whisk well and pour over the prepared salad.
  • Serve.

Please appreciate the author by voting!

4.80 from 4 votes

Parinaaz Marolia
Parinaaz Marolia

Featured Recipes

Featured Articles

No comments yet

Leave a Reply