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Home » Salads and Sides » Simple Beetroot Salad With Orange and Feta

Simple Beetroot Salad With Orange and Feta

Author: Karon Grieve Published : July 2020

Recipe
beetrot orange and feta salad
Simple beetroot orange and feta salad recipe packed with amazing flavour, vegetarian low carb and perfect for Mediterranean diet #Mediterranean diet #salad #beetroot salad #beet salad #larderlove

This super easy simple beetroot salad with orange and feta brings together the depth and earthiness of fresh beetroot with the zing of juicy oranges and salty tang of feta. A combination of flavours that fairly dances on the tongue.

simple beetroot salad with orange and feta on blue table

We’ve been growing our own veggies again this year and the beetroot is now ready to harvest. I say harvest as though there is a huge crop and not just a large box of beetroot.

But hey, this is homegrown beetroot so even just a few is such a treat. I’m making this simple salad with my homegrown beetroot and throwing in some of my favourite flavours to get the perfect summer salad.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

beetroot salad side view of plate

Beetroot salad ingredients

This simple beet salad is all about combining different flavours and textures. The earthiness of beetroot means it can easily overwhelm lesser flavours.

So think big and bold here. Oranges are juicy and sweet with that slight mouth pucker of tartness that ramps up the sweetness inherent in the beetroot.

For salad leaves I’ve opted for strong greens. Rocket/arugula and spinach. Red onions have more sweetness than their brown counterpart and the colours just adds another dimension to this super beetroot salad recipe.

Creamy and salty feta works so well with these robust flavours. Ain’t nothing going to overwhelm a good feta!

Finished off with toasted crumbled walnuts that add crunch and yet another layer of flavour and depth to this simple beetroot salad.

raw beetroot

How to cook beetroot

For this recipe you can use either raw beetroot as I have and cook it yourself. Or you can but the vacuum packed ready cooked beetroot from the supermarket. Just make sure that you buy the plain variety and not one that is packed in vinegar.

To cook beetroot simply wipe it clean and remove the stalks. Don’t cut into the actual veggie itself or the damn thing will bleed out red juice all over the place! Wrap it in foil and bake in the oven at 180C for about 45 minutes till the beetroot is tender.

Allow it to cool before donning plastic gloves (or you will look like a mass murderer!) and peeling off the skin and chopping the beets.

beet salad with orange and feta and two forks above the plate

Toasting walnuts

Toasting the nuts makes a big difference to them. It brings out their sweetness and sheer nuttiness. That sounds mad I know, but trust me it works. Simply toast them in a dry pan on medium heat for about a minute or so.

Do not answer the phone or nip to the loo or anything at this time as they catch and burn all too easily. When they are just golden in colour and smell all lovely and nutty and aromatic tip them out of the hot pan immediately on to a waiting plate.

If you leave them in the pan even off the heat they will continue to cook in residual heat of the pan and burn.

Oranges

For the best results take the time to remove the segments of orange from the thin inner skin that surrounds it. This makes a big difference to the mouth appeal of this salad. No chewy orange skin in there. It also allows those gorgeous juices to flow freely into the salad.

simple beetroot salad with orange and feta on blue table with old cuttlery

Looks good enough to eat!

I like my salads to look pretty on the plate, after all, we eat with our eyes before we even lift a fork to our mouths. This simple beetroot orange and feta salad ticks the boxes on looks and taste. And just look at these colours!

You’ve got the deep crimson red of the beetroot. The sunshine brightness of orange pieces. Vibrant green from the salad leaves. That almost neon pink and white of the red onions. Creamy white of the feta and to top it off those golden crunchy walnuts.

close up of salad with checked napkin and fork at side

Healthy salad

This is a super healthy salad. Talk about eating the rainbow, you’re really packing it all in here. For a vegetarian lunch on the Mediterranean diet this simple salad is perfection just as it is. Low carb with the protein of the feta and the walnuts it will fill you up and keep you going.

Serving suggestions

Want to add some carbs here? Then think about making some sourdough croutons to toss on top of this salad.

Or maybe you could add some giant couscous or wholegrain rice. All make good vegetarian options to make this beet salad into a bigger dish.

Hard-boiled eggs make a good addition if you want to up the protein levels for a fuller meal.

Want to add some meat? Then fried pancetta or cubed lardons would be a great addition.

full table shot top down

Salad dressing

The dressing for this beetroot salad is simplicity itself. I’ve just mixed olive oil, cider vinegar, honey and salt and pepper in a jar and given it a good shake.

This beetroot and orange salad doesn’t require anything fancier that that s it has enough flavour itself not to need any more thrown into the mix.

larder links

Looking for some more summer salad inspiration? Then check out these tasty recipes;

Homemade tzatziki and Greek salad

Strawberry and salmon salad

Greek watermelon and feta salad

Salad Nicoise with smoked mackerel

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
simple beetroot salad with orange and feta

Simple beetroot orange and feta salad

Karon Grieve
This salad is packed with flavour from the earthiness of beetroot to the zing of orange and the salty creaminess of feta.
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine Mediterranean
Servings 2 people
Calories 449 kcal

Ingredients
 

  • 2 tbsp walnuts
  • 300 g beetroot cooked
  • 1/2 red onion thin slices
  • 1 orange peeled and sliced
  • 100 g salad leaves
  • 100 g feta
  • 2 tbsp flat-leaf parsley

Salad dressing

  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tsp runny honey
  • salt and pepper to taste
Metric – US Customary

Instructions
 

  • First toast the walnuts in a dry pan for about a minute till golden and aromatic, tip into a plate immediately
  • Slice the orange into segments and carefully remove the skin from each.
  • In a large bowl place a base of salad leaves then add the beetroot chopped roughly into pieces about 1-2cm along with the orange pieces, toasted walnuts, onion slices and feta
  • Drizzle on the dressing and sprinkle with parsley

Make the dressing

  • simply shake up all ingredients in a small jar

Nutrition

Calories: 449kcalCarbohydrates: 33gProtein: 13gFat: 32gSaturated Fat: 10gCholesterol: 45mgSodium: 692mgPotassium: 837mgFiber: 7gSugar: 23gVitamin A: 1315IUVitamin C: 61mgCalcium: 326mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Greek Recipes, Salads and Sides, Summer, Vegetarian Recipes

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Comments

  1. Carole says

    March 23, 2024 at 12:50 pm

    5 stars
    Just made this for lunch it was lovely full of flavour

    Reply
    • Karon Grieve says

      March 26, 2024 at 10:35 am

      Hi Carole
      Thanks for the nice comment. so glad you liked this salad so much.
      K

      Reply
5 from 1 vote

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