This amazing, festive Beetroot, Feta and Wild Rice Salad recipe is one my mum has been making for years. It always makes an appearance on the Christmas table and we all eat it, nodding eagerly before exclaiming about how delicious it is! Aside from being outrageously tasty, it takes 5 minutes to assemble … 5 minutes! It looks so incredibly impressive and gives “I’ve spent hours in the kitchen” vibes, when really, all you have to do is open a bag of microwavable wild rice and a can of store-bought beetroot (beets) before you pour yourself a beverage and call it a day!
Freshly roasted beetroots are awesome, but the ease of preparing the store-bought variety is pretty up there in awesomeness too because, let’s face it, when entertaining, all the little tasks can quickly add up and the last thing we want to be doing is spending hours in the kitchen! The beetroot and wild rice are served with rocket (arugula), sliced red onion, walnuts and feta before being drizzled with a lemon, honey and dijon mustard dressing. It’s fresh, substantial and goes with everything – think glazed ham, fresh cooked prawns (shrimp) or grilled fish, yum!
Can you make Beetroot, Feta and Wild Rice Salad using different rice?
You can use any rice you like. You require 2 cups of cooked rice. As an alternative to wild rice, I recommend brown rice as it’s slightly more earthy and nutty, which pairs beautifully with the beetroot (beet). The benefit of microwave rice is that this salad becomes quick and easy, and you can throw it together with minimal fuss.
Can you make Beetroot, Feta and Wild Rice Salad ahead of time?
This salad is best made fresh, but if you choose to make it in advance, leave the feta off until you’re ready to serve so that the beetroot doesn’t discolour it.
Is Beetroot, Feta and Wild Rice Salad suitable for leftovers?
Beetroot, Feta and Wild Rice Salad is best eaten immediately but leftovers can be stored in the fridge and eaten within 24 hours.
Beetroot, Feta and Wild Rice Salad
“One of the best salads ever. I started making it at Christmas time and now we have it at least once a month.” Share PrintIngredients
- 480 g (1 lb) microwave wild rice, prepared as per packet instructions (see note 1)
- 70 g (3 cups) rocket (arugula) leaves
- 500 g (1 lb) cooked, peeled beetroot (beets), cut into quarters (or canned beetroot)
- 40 g (¼ cup) sliced red onion
- 40 g (⅓ cup) roughly chopped walnuts
- 50 g (½ cup) crumbled Persian feta
- 1 lemon, juiced
- 60 ml (¼ cup) olive oil
- ½ tsp dijon mustard
- 1 tbsp honey
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
Instructions
- Arrange the rice on a large platter and spread it out evenly. Allow it to cool for 5 minutes. Top the rice with the rocket, beetroot, onion, walnuts and Persian feta.
- Combine the dressing ingredients in a small bowl or jar, then drizzle over the salad.
- Serve at room temperature or refrigerate and serve cold.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Shelli Garratt says:
One of the best salads ever. I started making it at Christmas time and now we have it at least once a month. Thank you for this.
kerrycoppock says:
My daughter made this salad for Christmas lunch, it Is amazing!!