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Beetroot and Feta Salad Recipe

Beetroot and Feta Salad

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 furiously 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!

  • Total Time: 5 mins
  • Yield: 8 1x


Units Scale



  1. Arrange the rice on a large platter, spread it out evenly and top 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.


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.


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). 


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
  • Category: salad, side dish
  • Method: combine

Keywords: beetroot and feta salad, beetroot salad recipe, beetroot and feta salad