Classic Beetroot and Feta Salad with Toasted Pine Nuts

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

About the author — Lauren Mitchell is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

A vibrant roasted beetroot salad tossed with creamy feta, toasted pine nuts, and a tangy balsamic dressing, perfect for a fresh Australian-inspired side. This Australian-inspired salad recipe (vegetarian), ready in about 50 minutes, pairs medium beetroots, olive oil, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Australian cuisine 210 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4, peeled and cut into 1-inch chunks medium beetroots
3 tbsp, divided olive oil
1 tsp, divided salt
1/2 tsp freshly ground black pepper
150 g crumbled feta cheese
1/4 cup pine nuts
3 cups baby spinach leaves
2 tbsp balsamic vinegar
1 tsp honey
1 tsp Dijon mustard

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 4 peeled and 1-inch chopped medium beetroots with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 35-40 minutes until tender and caramelized, turning halfway.
Step 2: While beets roast, heat a small dry skillet over medium heat and toast 1/4 cup pine nuts, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove from heat.
Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, and remaining 1/2 tsp salt and 1/2 tsp black pepper to make the dressing.
Step 4: In a large bowl, combine the roasted beets, 3 cups baby spinach leaves, and 150 g crumbled feta cheese. Drizzle the dressing over and gently toss to coat.
Step 5: Sprinkle the toasted pine nuts over the salad just before serving for crunch and nutty flavor.

Frequently asked questions

How long does Classic Beetroot and Feta Salad with Toasted Pine Nuts take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Classic Beetroot and Feta Salad with Toasted Pine Nuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium beetroots from drying out.

Can I substitute ingredients in Classic Beetroot and Feta Salad with Toasted Pine Nuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Classic Beetroot and Feta Salad with Toasted Pine Nuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Classic Beetroot and Feta Salad with Toasted Pine Nuts vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.