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Beetroot salad

Published: Mar 10, 2021 · Modified: Jan 1, 2022 by Sarah Brooks

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This beetroot salad makes fresh addition to your summer menu. Perfect for a BBQ or when you need something light and easy.

Beetroot salad on a plate, with damper and roasted mini potatoes on the side.
Jump to:
  • Ingredients
  • How to make beetroot salad
  • How to serve
  • How to store
  • Looking for more yummy recipes?
  • 📖 Recipe
  • 💬 Comments

Beetroot or beets as they are called in the USA are a bit of an Australian obsession. We eat it in salads and famously on our burgers. A tin of beetroot is fairly ubiquitous in most Aussie kitchen cupboards. Many a time when I've made burgers for the family my youngest and I have been known to finish off the jar of my refrigerator pickled beets while we are waiting for dinner to cook!

This easy summer salad takes this classic Aussie flavor and throws them into a quick and easy salad. Often beetroot salad contains goats cheese and walnuts. I have mixed things up by pairing beetroot and fetta here with some roasted pepita seeds to add crunch and texture. I hope you enjoy it as much as my family and I do.

Ingredients

Beetroot salad ingredients, pepitas, salad leaves, fetta cheese, red onion, tinned baby beetroot, balsamic vinegar, olive oil.

Beetroot: I keep things quick and easy I used tinned baby beetroot in this recipe. You could use fresh beetroot if you prefer, in which case I recommend roasting them first.

Feta cheese: a good sharp fetta cheese adds a punch of flavor and salt to this salad. I use Australian-style fetta cheese, I like its firm crumbliness. You could use Greek or Danish style fetta or another strong creamy cheese such as goat's cheese.

Pepitas: also known and pumpkin seeds. Lightly toasting the seeds gives this salad some crunchy nutty notes while also keeping things nut-free. You could replace pepitas with sunflower seeds or with some creamy nuts such as almonds or macadamias.

Red onion: red onions add flavor and crunch to this salad. I generally prefer to use red onions raw in salads as they are milder and sweeter than brown onions. You could use finely chopped spring onions (aka scallions or green onions) if you prefer but it won't have the same colour pop.

Salad leaves: I like to use a peppery mix of spinach and rocket leaves in this salad to spice things up a bit. You can use whatever salad mix you like, or even your favorite lettuce, just make sure its fresh and crunchy.

How to make beetroot salad

This salad could not be easier to make.

  • Tipping pepitas into a hot dry frying pan.
  • Dry roasted pepitas in frying pan that are done.

First, heat up a frying pan and dry roast the pepitas. Don't add any oil, you don't need it. Roast the seeds, shaking the pan regularly. When several seeds start to brown and the pan smells roasted remove from the frying pan and pour into a heat-proof dish. You need to watch them carefully and remove from the frying pan when they are done or the seeds will burn.

Next wash your salad leaves and give them a good spin in a salad spinner or carefully pat them dry with a tea towel.

  • Chopping up larger baby beetroots into smaller pieces.
  • Cubing fetta cheese.
  • Finely slicing red onion.

Open up the tin of beetroot and drain off the liquid. Tip the beetroot into a bowl. If any of the beets are particularly large you may want to cut them in half or even quarters. Cut the fetta cheese into chunks. Peel and finely slice the red onion.

Now you're ready to assemble your salad.

  • Adding salad leaves to the salad.
  • Adding beetroot to the salad.
  • Adding finely sliced red onion to the salad.
  • Adding finely sliced cubed fetta cheese to the salad.

Take a pretty serving bowl. Add the salad leaves to the bottom. Spread over the drained baby beetroot, then cubed fetta, then red onion. Finally sprinkle with toasted pepitas and you're done!

Salad with roasted pepitas sprinkled over the top.

How to serve

Beetroot salad on a plate, served with damper and roasted mini potatoes and cutlery on the side.

This beetroot and fetta salad is great served as a side to BBQs and roast meats, including my slow cooker lamb shoulder. I like to dress mine with a little good quality olive oil and a splash of balsamic vinegar to keep things simple.

Keep in mind the beetroot will color the feta cheese if kept for too long. If you need to make it ahead I recommend making the individual elements and storing them separately, then assembling right before serving.

How to store

This salad is best eaten on the day it's made for maximum color and freshness. Provided it hasn't been out of the fridge for too long, if you have any leftovers it will keep in an airtight container in the fridge for up to three days.

Have you made this recipe? Tell me how it went in the comments below!

Looking for more yummy recipes?

Why not try making

  • Four Bean Salad
  • Rocket and Pear Salad
  • Roasted mini potatoes
  • Damper
  • Egg and Bacon Pie

Follow me on Facebook for many more delicious recipes.

Beetroot salad on a plate, with damper and mini potatoes on the side, salad servers and a plate and fork.

📖 Recipe

Close up beetroot salad on a plate, with damper and roasted mini potatoes on the side.
Print Recipe
5 from 1 vote

Beetroot salad

This beetroot salad makes fresh addition to your summer menu. Perfect for a BBQ or when you need something light and easy.
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Dinner, lunch, Side Dish, Snack
Cuisine: Australian
Keyword: BBQ summer salad, Beet salad, Beetroot and fetta salad, easy summer salad

Ingredients

  • ½ cup (75gms) pepitas
  • 1 tin (15oz/425gms) baby beetroot
  • 1 small piece (4oz/100gms) fetta cheese
  • ½ medium red onion
  • ½ packet (2oz/60gms) salad leaves such as spinach and rocket

Optional dressing

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar

Instructions

  • Heat up a frying pan and dry roast the pepitas, shaking the frypan frequently until they are lightly toasted. Watch them carefully and remove from the heat and dip out into a heat proof bowl as soon as they are done.
  • Wash the salad leaves and dry in a salad spinner or carefully pat dry with a tea towel.
  • Drain the beetroot. Cut some of larger beetroot up into halves or even quarters if they are a bit big.
  • Cube the fetta cheese. Peel and finely slice the red onion and break apart into long thin pieces.
  • In a serving bowl add the salad leaves, then beetroot, then red onion, then fetta and sprinkle with roasted pepitas.
  • Dress with balsamic and olive oil if desired or put these on the table for people to dress the salad themselves.
  • Serve and enjoy!

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Beetroot salad on a plate, with damper and roasted mini potatoes on the side, with text overlay, beetroot salad, The Aussie Home Cook.

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Reader Interactions

Comments

  1. Kalin

    April 09, 2021 at 9:53 pm

    5 stars
    Yum! I’ve never tried beets before but I’ll try any salad with feta chunks!

    Reply
    • Sarah Brooks

      April 11, 2021 at 5:23 pm

      Feta is the best! Ang goes really well with beets. Sort of sweet and salty 🙂

      Reply

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