I created a Beetroot And Feta Salad as the first in my Throw Together Salads series, using jarred beets and crumbled feta for a budget-friendly, almost no-chop side for four or a light lunch for two.

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I love salads that look like effort but are actually lazy, and this one is the first in my Throw Together Salads. It’s mostly bright rocket leaves (arugula) and crumbled feta cheese, with a tangy Balsamic Dressing that somehow makes it feel a bit over the top.

I always get curious looks when I serve it, like people expect something complicated, but it’s just clever balance of peppery greens and creamy salty bits. Cheap, quick and oddly addictive, it’s great as a side or a light lunch.

Give it a try, you might find a new go to salad.

Ingredients

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Bright, simple and unfussy this rocket, beetroot, walnut and feta salad is the kind of thing I make when I want something that tastes like more than the sum of its parts.

Peppery rocket meets sweet earthy beetroot, while toasted walnuts add crunch and feta brings a salty creamy pop.

The balsamic dressing ties it all together with a little sweet and sour, and the olive oil gives it silkiness.

It’s easy to throw together for lunch or to take to a picnic, and it keeps well in the fridge for a day or so.

Peppery rocket: vitamin A and K, leafy fibre, adds fresh peppery bite.
Beetroot: earthy sweet root, good fibre and folate, adds vivid colour.
Walnuts: crunchy, rich in omega three fats, plant protein and satiety.
Feta cheese: salty creamy, gives protein and calcium, adds tangy contrast.
Balsamic vinegar: sweet and tart, low calorie, brightens and balances flavours.

Ingredient Quantities

4 cups rocket leaves (arugula)

3 medium cooked beetroot, sliced

1/2 cup walnuts, toasted and roughly chopped

120 g feta cheese, crumbled

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp Dijon mustard

1 tsp runny honey or maple syrup

1/4 tsp sea salt

freshly ground black pepper to taste

How to Make this

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1. Put the walnuts in a dry frying pan over medium heat and toast, shaking the pan, until they smell nutty and get a bit darker, about 3 to 5 minutes; let them cool a minute then roughly chop (dont overthink the size).

2. If the cooked beetroot are cold, slice them into 1/4 inch rounds or wedges so they sit nicely on the leaves; warm beets will soften the salad a bit, cold beets keep it fresher.

3. Crumble the feta into a small bowl or just break it up with your hands, aim for bite sized pieces so every forkful gets some.

4. Make the dressing: whisk together the olive oil, balsamic vinegar, Dijon mustard, runny honey or maple syrup, sea salt and plenty of freshly ground black pepper until slightly emulsified; taste and adjust acidity or sweetness if it needs it.

5. Let the dressing sit for a minute so the mustard and honey calm down and the flavors marry, it makes a big difference even if only 2 minutes.

6. In a large bowl add the rocket leaves, then scatter the sliced beetroot on top, sprinkle the chopped toasted walnuts and crumble over the feta.

7. Drizzle about three quarters of the dressing over the salad and gently toss with your hands or salad tongs so the leaves get coated but not mashed; add the remaining dressing only if you think it needs more.

8. Taste for seasoning, add a little extra salt or pepper if needed, serve immediately as a side for four or split between two for a light lunch.

Equipment Needed

1. Medium dry frying pan, for toasting the walnuts
2. Cutting board, dont overthink the size
3. Sharp chef’s knife, for slicing beets and chopping nuts
4. Large salad bowl, big enough to toss the leaves
5. Small bowl, to crumble the feta into and mix the dressing
6. Whisk or fork, to emulsify the dressing
7. Measuring spoons (tbsp and tsp) for oil, vinegar, mustard and honey
8. Salad tongs or just your hands, to gently toss and serve

FAQ

Q: Can I use raw beetroot instead of cooked? A: Yes, you can. Slice it paper thin or grate it so it isnt too crunchy, or roast/boil first for a softer, sweeter bite. If you use raw, toss it with a little dressing earlier so it softens up.

Q: How should I toast the walnuts? A: Use a dry skillet on medium heat and shake the pan every 20 to 30 seconds for about 3 to 5 minutes until fragrant and lightly browned. Or roast in the oven at 180C/350F for 7 to 10 minutes. Dont walk away they burn fast. Let them cool before chopping.

Q: What can I use instead of feta? A: Goat cheese is the closest swap, it’s creamier. Ricotta salata or a mild blue cheese also work. For a vegan option try a plant based feta or toss in roasted chickpeas or marinated tofu for protein.

Q: Can I make the dressing ahead of time? A: Yep, make it up to 3 to 4 days ahead and keep it in an airtight jar in the fridge. Olive oil may firm up, so bring to room temp and shake or whisk before using. If you used honey it might thicken a bit but it still works fine.

Q: How do I stop the rocket from wilting? A: Dress the salad right before serving. You can also keep the beets and walnuts separate and add them at the last minute. Toss gently and dont overdress, a little dressing goes a long way.

Q: Any quick tips to balance the flavors? A: If it feels too sharp add a tiny bit more honey or a squeeze of lemon to brighten it. Taste for salt after you add the feta since its salty already. Freshly cracked black pepper and a few mint or parsley leaves add a nice lift.

Rocket (Arugula), Beetroot, Walnuts And Feta W/Balsamic Dressing Recipe Substitutions and Variations

Here are some simple swaps you can try, depending what you have on hand or dietary needs:

Rocket (arugula): baby spinach for a milder leaf, watercress if you still want peppery bite, or mixed salad leaves when you want more color and texture.
Beetroot: roasted carrots or sweet potato for sweetness and roastiness, or golden beets if you want the same texture but less staining.
Walnuts: pecans or toasted almonds for crunch, or pumpkin seeds if you need a nut free option.
Feta: crumbled goat cheese for similar tang and creaminess, ricotta salata for a firmer salty crumb, or firm marinated tofu to keep it vegan.

Pro Tips

– Toast the walnuts but let them cool completely before you chop, otherwise the oils will smear and make the leaves soggy. Don’t chop them too fine, leave some big pieces for texture, and if you’re doing a bunch roast them in the oven so you dont have to babysit the pan.

– Warm the beets just a little if you want more sweetness, like 20 to 30 seconds in the microwave or a quick sauté, but dont make them hot or they’ll wilt the rocket. Cold beets keep the salad brighter so think about the vibe you want.

– Make the dressing by whisking the vinegar and mustard first then slowly adding the oil or just shake everything in a jar, it emulsifies better that way. Let it sit a couple minutes and taste, add a tiny splash of beet cooking liquid or extra honey if it needs depth.

– Put most of the dressing on, toss gently with your hands, then finish with reserved walnuts and feta on top for crunch and looks. If you must prep ahead keep the rocket and dressing separate and store the leaves in a spinner with a paper towel so they stay crisp.