The earthy flavour of beetroot, the sweetness of butternut squash and the saltiness of feta make a delicious combination in this Beetroot, Squash and Feta Salad.
In summer one of my favourite salads is a classic Greek salad. Feta is great for turning a simple side salad into a more substantial and nutritious main meal salad.
In this salad it teams brilliantly with beetroot and squash.
I find this salad so versatile. It is substantial enough to eat as a main meal but also makes a great side salad served with cold meats, grilled fish or grilled chicken which it seems to pair particularly well with.
Most of all I love it for its colour! Although you could make it virtually all year, it's ideal in the autumn before we move from summer dishes to more substantial winter fare.
And again it is perfect in spring as we start to think of lighter fresher meals. It's vibrant colour reminds us that Summer is not far off.
- Colourful
- Easy
- Vegetarian
- Serve as a starter, main or side dish
- Serve warm or cold
Ingredients and substitutions
Scroll down for quantities and full printable recipe at the bottom of this post.
- Beetroot – (US=Beets) I used purple beetroots but you could also use golden or candy beetroots. Look for small to medium sized young beets for the best flavour.
- Butternut squash – I find butternut squash the most readily available squash but you can also substitute pumpkin or other winter squash. Unless you are actually hollowing out a pumpkin for Halloween ( in which case don't waste the flesh), I would avoid using the pumpkins sold for this purpose as they tend to have less flavour.
- Red Onion – or a mild brown onion
- Garlic – Feel free to add more or less depending on your preference.
- Rocket leaves – (US = arugula) This salad also works well with watercress and baby spinach leaves.
- Feta Cheese - a white Greek cheese made from sheep's milk or a mixture of sheep's and goat's milk. Crumbly in texture its flavour can range from mild to tangy. Experiment with different brands to find your favourite.
- Oil – I use extra virgin olive oil or cold-pressed rapeseed oil
- Dried chilli flakes
- Salt and freshly ground black pepper – to taste
- Hazelnuts for added crunch or try toasted pine nuts, pecans or almonds
- Balsamic vinegar – to serve
How to make beetroot, squash and feta salad step by step
Step 1 Mix the oil, seasoning, garlic and chilli flakes in a mixing bowl.
Step 2 Add the Squash and toss to coat in the oil.
Step 3 Tip onto a baking sheet then repeat with the beetroot.
Step 4 Spread the red onion slices on top of the squash and beets.
Step 5 Roast the vegetables until tender. (Test with a skewer or the tip of a pointed knife.)
Step 6 Assemble the salad and served drizzled with balsamic vinegar and a little more oil.
Cook's Tip
Tossing the squash and beetroot separately in the oil may seem like an unnecessary extra step. However, by doing so and placing either end of the baking sheet will help to stop the colour of the beetroot bleeding into the squash for a more colourful salad.
Assemble just before serving.
How long with the salad keep?
This salad is best assembled just before serving. However, you can roast the vegetables up to 48 hours in advance. allow to cool and keep covered in the refrigerator. Bring to room temperature before completing.
How to serve the salad
This robust and filling salad can be served as a main meal or as a starter or side dish with cold meats, grilled fish or chicken.
Beetroot Squash and Feta Salad
Equipment
- large baking tray
Ingredients
- 50 g hazelnuts
- 3 tablespoon extra virgin olive oil or cold pressed rapeseed oil plus extra to drizzle
- salt and freshly ground black pepper
- pinch chilli flakes
- 2 cloves garlic crushed
- 500 g butternut squash or pumpkin cut into chunks
- 500 g beetroots peeled and cut into chunks
- 1 red onion cut into thin wedges
- 200 g rocket leaves (arugula)
- 150 g feta cheese
- balsamic vinegar to serve
Instructions
- Preheat the oven to 200℃ (190℃ fan)/400°F/gas mark 6. Place 50g (2oz) hazelnuts on baking tray and toast for 4-5 minutes until golden. Set aside.
- Place 2 tablespoons of the oil in a large bowl with some seasoning, a pinch of chilli flakes and 1 clove crushed garlic, mix together then add the 500g (1lb 2oz) prepared squash and toss so that the squash is well coated in the oil. Tip out onto one end of a large baking tray.
- Add 1 tablespoon of oil to the bowl, some more seasoning, chilli flakes and the remaining clove crushed garlic, then add 500g (1lb 2oz) beetroots peeled and cut into chunks and toss until coated the oil. Tip out onto the other end of the baking sheet.
- Finally, add 1 sliced red onion to the bowl and swirl around to pick up any of the remaining oil left in the bowl then scatter on top of the squash and beetroot.
- Roast in the oven for 30 - 40 minutes or until the vegetables are tender. Allow to cool for a few minutes if serving the salad warm or completely if serving cold. Roughly chop the toasted hazelnuts
- Place most of the 200g (7oz) rocket leaves into a serving bowl. Toss in about half of the roasted vegetables and top with about 75g (3oz) feta, crumbled into chunks. Add the remaining vegetables, followed by the remaining 50g (2oz) feta, then sprinkle with the toasted hazelnuts.
- Top with the remaining rocket leaves then drizzle with balsamic vinegar and some extra oil before serving.
Notes
- I used one large baking tray. The squash and beetroot should be spread out in a single layer, so you may need to spread out over two baking trays if yours are smaller.
- Tossing the squash and beetroot separately in the oil may seem like an unnecessary extra step. However, by doing so and placing either end of the baking sheet will help to stop the colour of the beetroot bleeding into the squash for a more colourful salad.
- Assemble just before serving.
Maurits says
This is exactly what I needed. Super delicious, especially the next day. I used garlic and chili more generously and replaced hazelnuts with walnuts.
Jacqueline Bellefontaine says
I love robust salads that can last a couple of days, glad you feel the same way. I always tend to lean on the cautious side in recipes with garlic and chilli. Once you have added too much it can totally spoil a dish where as, its easy to add more in future or straight away if you are a more confident cook and know how you like it. I love garlic but im a bit of a chilli wimp , its so personal.
Annie says
I’m so glad I found this delicious recipe of yours! I’ve made it several times receiving rave reviews and empty plates every time. We’re quite fond of chillies so we up the heat as well as toasting the hazelnuts a little longer, to a medium-to-dark colour which works well for us.
I have also been asked each time to share the recipe and I have happily obliged
Thanks so much!
Jacqueline Bellefontaine says
I'm so glad you like the recipe and it is proving popular with your friends. It's one of my favourite salads too. I think my boys would like it if I put some chilli in mine but I'm a bit of a chilli wimp and they would put it in everything. Thanks for leaving a comment its alwyas lovely to get feedback.
Mirjam Brady says
This was absolutely delicious! We had homegrown butternut squash and beetroot - this was the perfect celebration of the two. We had one serving each last night and I polished off the rest on my own before 10am today . Thanks!
Jacqueline Bellefontaine says
I'm glad you found it absolutely delicious I agree. I've never grown my own butternut squash.
Mary Parker says
This was lovely, colourful and tasty. I think sunflower seeds might be a nice substitute for hazelnuts if you didn't have any or couldn't eat nuts. Definitely one to make again.
Jacqueline Bellefontaine says
I agree it's such a colourful salad and one of my favourites. Sunflower seeds would be a good alternative to hazelnuts or perhaps toasted pine nuts which are not actually a nut.
Sara Elias says
I never rate anything but this was too good not to! It was really delicious and such a great blend of flavours and consistency!
I added a little smoked paprika and garam masala / baharat to the butternut squash instead of as much of the chilli just since my body doesn't seem to tolerate chilli, unfortunately. I also used Violife vegan feta cheese, which is such a good substitute (I think it's because it's made in Greece).
Thank you!
Jacqueline Bellefontaine says
So happy you enjoyed this salad so much ad your tweaks sounds perfect too. I have to confess I'm not much of a chilli fan either but my family love it.
Sabrina says
Oh, one of my favourite salads. I will make it for dinner tonight.
Thanks xxx
Jacqueline Bellefontaine says
hope you enjoyed it
Alina | Cooking Journey Blog says
I love using feta in my recipes, and I finish almost every salad with feta, too! 🙂 Never tried feta with pumpkin, but I think this is a great idea!
Jacqueline Bellefontaine says
I think the saltiness of the feta really complements the sweetness of the squash. Try it you are sure to love it.
Angela / Only Crumbs Remain says
What a truly gorgeous salad Jacqui - the colours, the flavours, not to mention how far removed it is of salads from when we were young! I too remember salad like that - each component part of the salad even had its own section on the plate - nothing so fancy of it being tossed together in a bowl! lol
Angela x
Eb Gargano | Easy Peasy Foodie says
I love this combination so much. This is so my kind of salad!! Yes I too remember the salads of my childhood...a few limp lettuce leaves, a dried out piece of cucumber and a mealy textured piece of tomato...and if you were REALLY lucky a sprinkling of cress on the top. All served up with a dollup of Salad Cream, obviously - bleurgh!!! Thanks for linking this wonderful salad up to #CookBlogShare. Eb 🙂
P.S. Do I spy a new logo??? LOVE it!! Xx
Jacqueline Bellefontaine says
Thanks Eb, I had forgotten the cress!!! My dad loved salad cream but I always hated it, still do. And yes awell spotted on the logo. My son updated my old one and hoose the font.
Mandy says
I am really into beetroot at the moment. I've always liked it but recently roasted beetroot has been making a very regular appearance on our dinner table. Would love to give your salad a go soon.
Jacqueline Bellefontaine says
Until relatively recently (about 5 yeras ago) I only ate pickled beetroot which i still love but now I have discovered roast beetroot there is no going back
Monika Dabrowski says
I am sure you won't be surprised if I say that this is so my kind of salad! You've got some lovely ingredients in it (to complement the fabulous beetroot!), a really great combination of contrasting flavours and textures.
Jacqueline Bellefontaine says
Lol Monika I knew you would approve 😉
patrick@looneyforfood.com says
well we are both thinking beets this week aren't we! The flavors in this are outstanding and classic!
Jacqueline Bellefontaine says
Great minds! Patrick.
Nickki says
This looks like my kind of salad- it’s so visually appealing! It has all the flavours I love - pinned and saved! #CookBlogShare
Jacqueline Bellefontaine says
Thanks Nikki.
Cat | Curly's Cooking says
This looks so delicious and colourful. Like you've said it looks hearty enough to be a meal in itself. I like eating salads for lunch but they need a bit of substance like this salad to keep you full!
Jacqueline Bellefontaine says
I think it works as a main meal or side
Michelle Frank | Flipped-Out Food says
I just love salads, but for my kids they constitute a chore to be endured—as quickly as possible. A do-it-yourself salad bar results in the kids grabbing 1/2 cup or so of lettuce, dousing it liberally with ranch dressing, and ingesting in 2 bites or less (with much eye-rolling and grimacing...maybe a convincing throwing up performance if we're lucky).
Not so for the hubster and I. This salad is so beautiful—what a treat for the eyes! I love all of the wonderful flavors and textures going on here.
Jacqueline Bellefontaine says
I think Mr B is the same as your kids when it comes to a green salad.