Beet Feta Walnut Salad

This quick and easy salad makes a substantial addition to a meal since beets tend to be a  satisfying vegetable.

Using canned beets and mandarins makes this come together very quickly.

The key to this salad is the combination of toasted walnuts and walnut oil.  Walnut oil is available in better delicatessens.  It is a bit pricey but a little bit goes a long way. Keep it in the fridge (your walnuts too) since walnuts are quite susceptible to going rancid. Walnuts are so good for you and this is a tasty way to incorporate them into your diet.

Walnut oil is also good for you. It has omega 3's, antioxidants; acts as an anti-inflammatory and helps improve gut health.

You could also make a variation of this salad by using hazelnut oil and toasted hazelnuts.  Yum... and yes.. this is salad recipe # 4 with fruit in it!

Beet Feta Walnut Salad

This salad uses canned beets so you can prepare it quickly and easily. Walnut oil and toasted walnuts add the nutty notes and feta adds salty creaminess.

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Appetizer

Cuisine: American

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Servings: 6 people

Ingredients

• ▢ 2 14 oz cans of sliced beets drained
• ▢ ¼ cup red onion finely slivered
• ▢ 1 10 oz can mandarin pieces
• ▢ ¼ cup walnuts pieces
• ▢ 6 oz feta cheese crumbled
• ▢ 2 Tbsps walnut oil
• ▢ black pepper

Instructions

• Heat oven to 350 degrees and toast walnuts in shallow pan, 15-20 minutes. Watch carefully-they can burn quickly.
• Arrange beets slices on platter. Sprinkle onions, mandarin pieces and feta evenly over the bed of beets
• Top with toasted walnuts. Finish with black pepper.
• Drizzle walnut oil evenly over all.

Notes

Notes

When fresh beets are in season you can roast fresh beets. Trim tops and tails, leave skins on and roast in 375 degree oven.  This can take 1-2 hours depending on the size of the beets.  Check them after 45 minutes with a fork.  When the fork can pierce them easily they are done.  Peel the skins and the dried top and bottom edge when they are cool enough to handle.  Slice evenly.  Fresh roasted beets are less watery than canned beets and are delicious.

 

Nutrition

Calories: 337kcal | Carbohydrates: 21g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 838mg | Potassium: 373mg | Fiber: 4g | Sugar: 16g

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