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Close up beetroot salad on a plate, with damper and roasted mini potatoes on the side.
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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


  • 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


  • 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!