Classic Beetroot and Feta Salad with Toasted Pine Nuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 salads (vegetarian) ready in about 50 minutes pairs divided olive oil, divided salt, freshly ground black pepper 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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 divided olive oil 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.

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