Beetroot, Feta and Walnut Salad

EatsLeeds Beetroot Feta an Walnut Salad Recipe - Walnut and Beetroot

I really love beetroot’s earthy, savoury flavour and the smooth, solid texture, but mostly I love beetroot because of its distinctive pink and red and purple colour, which makes any dish look absolutely beautiful, and this salad is no exception: pretty lunch is the best lunch.EatsLeeds Beetroot Feta an Walnut Salad Recipe - Walnuts

This is a quick, easy, healthy lunch to prepare and take to work. I’ve been pretty busy recently (My partner and I are working on a new project and with that, as well as keeping up with blogging, planning our wedding, having some kind of social life and, you know, working full-time, I’ve not had hours to spend on preparing food). This salad lasts for 3-4 days in the fridge, and is great as a packed lunch or makes a colourful addition to the picnic table.

Seriously, considering how quick this recipe is to knock together, it is delicious (as well as visually gorgeous): earthy and sweet with a deep, nutty flavour from the toasted walnuts and a tangy, salty kick from the feta. With such a such a beautiful mix of flavours, this is a salad that can be dressed plainly, with just a drizzle of olive oil, a squeeze of fresh lemon juice and a little freshly ground black pepper.EatsLeeds Beetroot Feta an Walnut Salad Recipe - Beetroot

Making Beetroot, Feta and Walnut Salad another day? Pin it so you don’t forget!

The Beetroot, Feta and Walnut Salad recipe:

Beetroot, Feta & Walnut Salad
Serves 2
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Total Time
20 min
Total Time
20 min
Ingredients
  1. ½ cup basmati or brown rice
  2. Pinch of salt
  3. 200g feta cheese
  4. 4 cooked beetroots (I use the prepared, natural-cooked ones that come in a vacuum sealed bag, because who has time to cook beetroot from scratch?)
  5. ½ cup walnuts
  6. Drizzle of olive oil (around 1-2 tblspn.)
  7. Juice of 1 lemon
  8. Black pepper, to taste
Instructions
  1. Rinse the rice thoroughly and place into a saucepan with 1 cup of hot water and a pinch of salt. Bring to the boil, turn down the heat and simmer for around 15 minutes. Keep an eye on it and add a little more water if it begins to stick to the pan.EatsLeeds Beetroot Feta an Walnut Salad Recipe - Rice
  2. Whilst the rice is cooking, prepare the rest of the salad ingredients and add them to a large bowl to combine. First, roughly chop the walnuts a little, then heat a small, lightweight pan and toast them for a few minutes, being careful not to burn them. Roughly crumble the feta in clean hands, then chop the beetroot into large chunks.EatsLeeds Beetroot Feta an Walnut Salad Recipe - Feta
  3. Once the rice is cooked, remove from the heat, drain and run under cold water, and add to the bowl once cooled.
  4. Drizzle the olive oil directly over the salad. Cut the lemon in half and squeeze the juice of each side straight over the salad too. Grind over a little salt and pepper and toss the salad before bringing to the table to gasps of ‘Oh! What a beautiful pink salad!’, or pack up into two boxes to take out and about with you.
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EatsLeeds Beetroot Feta an Walnut Salad Recipe

Making Beetroot, Feta and Walnut Salad another day? Pin it so you don’t forget!EatsLeeds Beetroot Feta and Walnut Salad Recipe - Pinterest

2 Comment

  1. Lucy says: Reply

    Ooh yummy, perfect for summer. I love beetroot and Feta so this is a perfect salad Lucy

    1. Thanks Lucy, it is really yum, and SO pretty!

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