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Beet Salad with Feta and Walnuts
Emily

Beet Salad

This Beet Salad combines tender cooked beets with fresh herbs, red onion, crunchy walnuts, and a zesty cumin-lemon dressing. Optional feta adds a creamy, salty touch, making this salad both refreshing and satisfying.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fusion, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium beets, cooked, peeled, and diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup walnuts, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • salt and pepper, to taste

Equipment

  • Large mixing bowl for salad
  • small bowl for dressing
  • Whisk for dressing
  • knife and cutting board for chopping ingredients

Method
 

  1. In a large bowl, combine beets, cilantro, parsley, red onion, feta (if using), and walnuts.
  2. In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper.
  3. Pour dressing over salad ingredients and toss until well coated.
  4. Taste and adjust seasoning if necessary. Serve immediately or refrigerate until ready to serve.

Notes

For a creamier version, add more feta or a dollop of Greek yogurt. Swap walnuts for pecans or almonds for variation. This salad tastes even better after sitting for 30 minutes, allowing flavors to meld. Store in the fridge for up to 2 days.