Roasted Beet Salad with Goat Cheese and Arugula

My Beetroot Salad is a vibrant, flavourful dish that’s simple to prepare and ready in just over 30 minutes (most of that is boiling the beets). It makes a bright, healthy lunch or an eye-catching side.

Recipe Difficulty – Very Easy

Why this recipe works

This beetroot salad is easy, colourful and packed with complementary flavours. The natural sweetness of the beets balances the salty creaminess of feta and the crunch of walnuts, while a fresh dill dressing lifts the whole dish. It’s a versatile recipe that works as a light main, a side, or part of a picnic spread.

Ingredients to make Beetroot Salad

1. Beetroot – earthy and naturally sweet; cook or use raw thinly sliced beetroot depending on preference.
2. Feta Cheese – adds creaminess; a vegan feta works well if you prefer.
3. Walnuts – provide crunch and healthy fats.
4. Fresh Dill – bright, slightly citrusy herb for the dressing.
5. Extra Virgin Olive Oil – the base of the dressing.
6. Cider Vinegar – adds acidity and balance.
7. Garlic Powder – deepens the dressing’s flavour.

See recipe card below for exact quantities.

Substitutions

• Beets: Use golden beets for a milder, less earthy flavour.
• Cheese: Swap feta for goat cheese, ricotta, or parmesan.
• Mix-ins: Add red onion, green apple, or mixed greens for extra texture.
• Dressing: Balsamic vinaigrette or a maple-dijon dressing are tasty alternatives.

Variations

• Spicy: Add chopped jalapeño or red chilli for heat.
• Deluxe: Sprinkle pumpkin seeds, sunflower seeds or extra fresh herbs like mint.
• Kid friendly: Add a touch of maple syrup to the dressing to sweeten it for children.

How to make Beetroot Salad

Step 1: Trim the beetroot stems, place the beets in cold water, bring to a boil, then simmer for about 30 minutes until tender but not falling apart. You should feel a little resistance when testing with a knife.

Step 2: While the beets cook, whisk together extra virgin olive oil, cider vinegar, garlic powder, finely chopped dill, salt and pepper in a small bowl or jar.

Step 3: Drain the cooked beets and transfer them to cold water to cool. Rub the skins off with your hands once cooled—the skins should slip away easily.

Step 4: Slice each beetroot into quarters. A useful tip is to place a sheet of baking paper or paper towel over the beet while cutting to reduce staining of the board.

Step 5: Combine the chopped beetroot, walnuts and dill dressing in a large bowl. Toss gently, then finish with crumbled feta and serve.

Hint: Quarter the beetroot with a sheet of baking paper or paper towel on the board to avoid stains.

Leftovers

Store leftover beetroot salad in an airtight container in the refrigerator for 4–5 days.

Recipe FAQs

More Salad Recipes

• Vegan Potato Salad
• Aubergine Salad
• Courgette Salad
• Prawn Salad
• Roasted Pumpkin Salad
• Three Bean Salad
• Tofu Salad
• Tuna Pasta Salad
• Rocket Salad
• Cold Noodle Salad
• Chicken Satay Salad

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