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Beetroot and Feta Salad Recipe

Beetroot and Feta Salad

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  • Total Time: 7 mins
  • Yield: 8 1x

Ingredients

Units Scale
  • 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

  1. 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.
  2. Combine the dressing ingredients and drizzle over the salad.
  3. 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. 

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 2 mins
  • Category: salad, side dish
  • Method: combine