This amazing, festive Beetroot and Feta 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 tin of store-bought beetroot 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 and Feta 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. 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 and Feta 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 and Feta Salad suitable for leftovers?
Beetroot and Feta Salad is best eaten immediately but leftovers can be stored in the fridge and eaten within 24 hours.
Print Beetroot and Feta Salad
- Total Time: 7 mins
- Yield: 8 1x
Ingredients
- 2 packets microwave wild rice, prepared as per packet instructions (see note 1)
- 2 cups rocket/arugula leaves
- 500 g cooked, peeled beetroot, cut into quarters (or tinned beetroot)
- 1/4 cup red onion, sliced
- 1/3 cup walnuts, roughly chopped
- 1/3 cup Persian feta cheese, crumbled
Dressing
- Juice of 1 lemon
- 1/4 cup olive oil
- 1/2 tsp Dijon mustard
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Arrange the rice on a large platter, spread it out evenly. Allow it to cool for 5 minutes. Top the rice with rocket, beetroot, onions, walnuts and Persian feta.
- Combine the dressing ingredients and drizzle over the salad.
- Serve at room temperature or refrigerate and serve cold.
Notes
Note 1 – 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. The benefit of microwave rice is that this salad becomes quick and easy, and you can throw it together with minimal fuss.
MAKE AHEAD
Because this Beetroot and Feta Salad is so quick and easy to put together, it is best made fresh, but if you choose to make it in advance and refrigerate it (up to 24 hours prior), leave the feta off the salad until you’re ready to serve (to avoid the beetroot discolouring the feta).
LEFTOVERS
Beetroot and Feta Salad is best made and eaten immediately, but don’t throw out your leftovers! Leftovers can be stored in the fridge for up to 24 hours. The feta and beetroot will bleed into one another which may not look as pretty as when you first made it, but the flavours will be equally delicious.
- Prep Time: 5 mins
- Cook Time: 2 mins
- Category: salad, side dish
- Method: combine
kerrycoppock says:
My daughter made this salad for Christmas lunch, it Is amazing!!