Simply Lebanese

Beet and Feta Cheese Salad

Beet and Feta Cheese Salad
  • Prep Time
    10 mins
  • Cook Time
    50 mins
  • Serving
    3
Beets sound like a pretty intense vegetable, but I promise you, try them in this salad recipe with tangy feta cheese, walnuts, & a light citrus vinaigrette.
Beet and Feta Cheese Salad
I lived 23 years without ever trying beets, not that I can remember at least, until a few years ago. My mother-in-law makes them every now and then, especially when they are in season. She simply boils, slices and serves them as a healthy vegetable side. So, during Thanksgiving one year, I tried them and was so surprised at their mild yet sweet taste. They didn’t taste unpleasant as I always imagined they would, but they were not as life changing as some people make them out to be. While I may have felt somewhat indifferent about them, my husband loves beets, so when I saw them at the farmer’s market recently, I went off and bought a bunch. They have so much health benefits, I had to give them a try. Beets are known to have anti-cancer properties, they lower your blood pressure, give you energy, and are filled with nutrients and fiber.

I came home that day and googled how to cook beets. I found that you can either boil or roast them. I decided to try boiling, so I threw them in a large pot of boiling water, skin on. They were on the bigger side, so they took a little over an hour. Once they are fully boiled, you find that the skin peels off with very little effort. I cut the stems off and sliced them. I wanted to make them into a salad, since serving them alone sounded so boring. I know goat cheese is often paired with beets in a salad, but I didn’t have any in my fridge. However, I did have feta cheese so I substituted that, garnished with chopped parsley and made the iconic simple Lebanese vinaigrette of olive oil, lemon juice, salt, and crushed garlic. I drizzled that on top and served it. No lie, I was wowed by their taste in this recipe and so was my husband. Beets had officially won me over.

I made this salad a few more times, eventually adding candied walnuts as well. It has become such a hit in this house, I had to make it for you guys. I hope you love it as much as we do!

STEP 1

Boil the beets skin on, on medium-high heat for 45 minutes to 1 hour. They are ready once they be can easily pierced with a knife.
Beet and Feta Cheese Salad

STEP 2

Once they have cooled, cut the stems off and peel the beets; the skin should easily come off. Slice the beets into thin ¼ inch slices. Place them in the serving dish.
Beet and Feta Cheese Salad

STEP 3

Crush the garlic for the vinaigrette and finely chop fresh parsley until you have ¼ cup.

STEP 4

In a non-stick pan, combine walnuts, butter and sugar.
Toss together until the butter has fully melted and the sugar has dissolved, about 5 minutes.

Empty the walnuts on to parchment paper and separate them so they don’t stick together once they dry.

Beet and Feta Cheese Salad

STEP 5

Roughly chop ¼ cup of candied walnuts.

STEP 6

Sprinkle the feta cheese on top of the sliced beets. Top with chopped parsley and walnuts.
Beet and Feta Cheese Salad

Drizzle the vinaigrette over the beet salad and serve.

Beet and Feta Cheese Salad

Beet and Feta Cheese Salad

Beets sound like a pretty intense vegetable, but I promise you, try them in this salad recipe with tangy feta cheese, walnuts, & a light citrus vinaigrette.
5 from 6 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: salad
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 3
Calories: 397kcal
Author: Iman

Ingredients

  • 4 Beets
  • ¼ cup Feta Cheese
  • ¼ cup Parsley chopped
  • 2 cloves Garlic
  • 1 tb. Olive Oil
  • 2 tsp. Lemon Juice
  • ½ tsp. Salt
  • ¼ cup Candied Walnuts

Candied Walnuts

  • ½ cup Whole Walnuts
  • 1 tb. Butter
  • 2 tb. White Granulated Sugar

Instructions

  • Boil the beets skin on, on medium-high heat for 45min to 1 hour. They are ready once they be can easily pierced with a knife. 
  • Once they have cooled, cut the stems off and peel the beets; the skin should easily come off. Slice the beets into thin ¼ inch slices. Place them in the serving dish.
  • Crush the garlic for the vinaigrette and finely chop fresh parsley until you have ¼ cup.

Candied Walnuts

  • In a non-stick pan, combine walnuts, butter and sugar. Toss together until the butter has fully melted and the sugar has dissolved, about 5 minutes. Empty the walnuts on to parchment paper and separate them so they don’t stick together once they dry. 
  • Roughly chop ¼ cup of candied walnuts. 

Mix & Prepare

  • Sprinkle the feta cheese on top of the sliced beets. Top with chopped parsley and walnuts. 
  • Whisk together the freshly squeezed lemon juice, olive oil, crushed garlic and ½ teaspoon of salt. 
  • Drizzle the vinaigrette over the beet salad and serve. 

Nutrition

Calories: 397kcal | Carbohydrates: 47.6g | Protein: 7.5g | Fat: 20.3g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.9g | Cholesterol: 16.7mg | Sodium: 963.7mg | Potassium: 829.6mg | Fiber: 5.5g | Sugar: 38.6g | Vitamin A: 795IU | Vitamin C: 40.2mg | Calcium: 146mg | Iron: 2.7mg

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    Recipe Reviews

    • Linda

      5 stars
      Wow! I was a little hesitant on how this would taste, but it was awesome! Not only that, it was so quick and easy, as I used canned beets (not pickled), and pre-made honey-roasted walnut pieces. I’m sure it tastes even better using fresh beets and caramelizing your own walnuts (which I will do next time), but for a quick lunch in a pinch, it doesn’t get any better than this!

      • Iman

        Thats wonderful! Beets and feta might sounds a bit strange but, it really is delicious! I am so glad you enjoyed it.

        • Jen

          5 stars
          I added red onion and some white vinegar for a tangier dressing. Delicious!!!!!

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