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Pickled beet, balsamic, feta, and walnut salad in white bowl with fork.
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4.78 from 9 votes

Pickled Beet Salad with Feta and Walnuts

This easy Pickled Beet Salad recipe is healthy and tossed in a balsamic vinaigrette dressing along with feta cheese, walnuts, and greens!
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Salad
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: beet salad, feta beet salad, cold beet salad, balsamic beet salad
Servings: 5
Calories: 298kcal
Author: Christine Rooney

Ingredients

For The Salad:

  • 2 16 oz. jars pickled beets
  • 1 5 oz. package mixed greens or greens of choice
  • 1 cup walnuts or nuts of choice
  • ½ cup feta cheese crumbles

For The Dressing:

US Customary - Metric

Instructions

For The Salad:

  • Pour 2 16 oz. jars of pickled beets into a strainer and drain to get rid of the excess liquid.
  • Chop the drained beets into chunks or slices (either is fine).
  • Add 1 cup of chopped unsalted walnuts (or nuts of choice) to a small cast iron skillet. Place the skillet on the stove top and heat to medium-low.
  • Toast the walnuts for 5-6 minutes, stirring often to prevent the walnuts from burning. Remove the skillet from the heat and set aside.

For The Dressing:

  • Mince 2 cloves of garlic.
  • Add ¼ cup olive oil to a small mixing bowl along with 2 Tbsp. balsamic vinegar, 1 Tbsp. Dijon mustard, the minced garlic, and ¼ tsp. each kosher salt and pepper.
  • Stir until completely combined using a fork or small whisk.
  • Pour a package of chopped or mixed greens into a large mixing bowl. Pour the balsamic vinaigrette dressing over the greens and toss to coat.
  • Add the chopped beets and carefully mix them into the salad. Add the cooled toasted walnuts and ½ cup of feta cheese crumbles. Carefully toss until combined.
  • Top with fresh herb of choice (optional).

Notes

  • The greens may wilt slightly when adding the other ingredients. Use a heartier green like kale to prevent wilting or if using more delicate greens like spring mix and enjoy right away.
  • If making this salad ahead of time use kale instead of spring mix or add the spring mix right before serving to prevent wilting. Alternately, it can be made without greens. Cut the other ingredients in half if not using greens.
  • Feel free to substitute another variety of cheese if you don't care for feta. Blue cheese, gorgonzola, or goat cheese are great choices.
  • Any variety of nuts such as almonds, hazelnuts, pine nuts, or pecans may be used in place of walnuts.

Nutrition

Serving: 1cup | Calories: 298kcal | Carbohydrates: 6g | Protein: 6g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 300mg | Potassium: 132mg | Fiber: 2g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg