beetroot and feta salad

Beetroot and Feta Salad

The salty feta compliments the sweet golden beets in this beetroot and feta salad beautifully. Add toasted hazelnuts for a little crunch. This simple salad is really delicious, easy to prepare, and makes a fabulous lunch. Serve on it's own or with chunks of crusty bread.
Course Salad
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Author Jacqueline Bellefontaine


  • 25 g hazelnuts
  • 1 bunch beets about 400g
  • a little oil
  • 75 g -100g mixed salad leaves
  • 100-150 g feta
  • for the dressing
  • 2 tbsp extra virgin olive oil
  • 4 tsp cider vinegar
  • sea salt and freshly ground black pepper


  • Preheat the oven 180℃ /160℃ fan/gas mark 4. Spread the hazelnuts out on a baking tray and toast in the oven for 10-12 minutes until golden. Cool and coarsely chop. Set aside.
  • Meanwhile, trim the beetroot and place on a lightly oiled baking sheet. Roast in the oven for 45 minutes or until tender when pierced with a skewer.
  • When tender remove from the oven and allow to cool. Once cool enough to handle remove the skin, which will pull away easily, and cut into wedges or chunks.
  • Pile the salad leaves onto serving plates and arrange the beetroot on top. Crumble the feta over the salad.
  • Whisk the ingredients for the the dressing together with a fork and drizzle over the salad. Scatter with the toasted hazelnuts and serve immediately.


Serves 4 as a side dish or 2 as a light meal.