Grilled Beetroot and Feta Salad with Walnuts
A vibrant Australian salad combining smoky grilled beetroot with creamy feta and crunchy walnuts, dressed in a tangy vinaigrette. This australian-inspired salads (vegetarian) ready in about 25 minutes pairs medium (about 1 lb) beetroot, olive oil, feta cheese 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 300 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.
Ingredients
- 3 medium (about 1 lb) beetroot
- 3 tbsp olive oil
- 4 oz feta cheese
- 1/2 cup chopped walnuts
- 4 cups mixed salad greens
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat. Peel and slice 3 medium beetroots into 1/2-inch thick rounds. Brush both sides with 2 tbsp olive oil and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Grill the beetroot slices for 4-5 minutes per side until tender and slightly charred. Remove and let cool.
- Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1 tsp honey until emulsified.
- Step 4: Arrange 4 cups mixed salad greens on a serving platter. Top with the grilled beetroot slices, crumble 4 oz feta cheese evenly over the top, and sprinkle 1/2 cup chopped walnuts.
- Step 5: Drizzle the balsamic vinaigrette over the salad just before serving and toss lightly to combine.
Frequently asked questions
How long does Grilled Beetroot and Feta Salad with Walnuts take to make?
Total time is about 25 minutes (15 min prep + 10 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 Grilled Beetroot and Feta Salad with Walnuts?
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 (about 1 lb) beetroot from drying out.
Can I substitute ingredients in Grilled Beetroot and Feta Salad with Walnuts?
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 Grilled Beetroot and Feta Salad with Walnuts 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 Grilled Beetroot and Feta Salad with Walnuts 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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