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beetroot salad with walnuts and feta in a cream ceramic bowl on top of a wooden board
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Beetroot Salad with Walnuts and Feta

An easy and healthy side dish to make for weeknight meals or dinner parties!
Course Salad, Side Dish
Cuisine American
Keyword easy, quick, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Ashlen Leonard

Ingredients

  • 2 cups arugula or spring mix
  • 5 canned rosebud beets cut into quarters
  • 5 slices canned peaches
  • 2 tbsp feta cheese crumbled
  • 2 tbsp walnuts chopped
  • 2 tbsp lite syrup from canned peaches
  • 1 tbsp balsamic vinegar

Instructions

  • In a medium sized bowl, add the arugula. Place the quartered rosebud beets and peach slices on top.
  • Sprinkle on the feta cheese and chopped walnuts. Drizzle the lite syrup from the canned peaches and the balsamic vinegar on the salad. Toss well to combine.
  • Season with salt and pepper to your preference and serve immediately.

Notes

Tips & Substitutions:
  • Arugula or spring mix
    • If you prefer another type of leafy greens like baby spinach or romaine, you can use this instead.
  • Canned rosebud beets
    • If you can't find canned whole rosebud beets, you can use canned sliced beets. This would reduce your prep time even more!
  • Canned sliced peaches
    • Opt for the canned peaches in lite syrup, since this will be used as part of the dressing.
    • If you can't find canned sliced peaches, you can used canned whole peaches and cut them yourself.
  • Walnuts
    • You could also use pumpkin seeds or sliced or chopped almonds if you prefer these to walnuts.
  • Feta cheese
    • If you prefer goat cheese, this will also work. You may just want to lightly salt the salad before serving.
    • If you are lactose-intolerant, consider a lactose-free feta cheese or a plant-based salty cheese.
  • Lite syrup from canned peaches and balsamic vinegar
    • Feel free to adjust the amounts if you prefer a sweeter or more acidic dressing.