This beetroot salad features a rich contrast in flavour and texture between the sweet earthy beetroot, the salty soft feta and the crunchy nutty almonds, all soaked in the delicious balsamic dressing.
![beetroot and feta salad](https://thestuffedpepper.com/wp-content/uploads/2024/01/Beetroot-and-feta-salad-1.jpg)
The salad can be made with or without chickpeas so it can be used as a side. Or have it on its own with a slice of bread. There is enough for 2 people in this recipe, although I could easily eat it on all own my own.
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Ingredients in the beetroot salad with feta
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- Beetroots
- Almonds
- Feta
- Parsley
- Chickpeas
- Scallions
- Balsamic vinegar
- Olive oil
- Salt/pepper
- Garlic
See recipe card for quantities.
Instructions for the beetroot and feta salad
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![beetroots in pot](https://thestuffedpepper.com/wp-content/uploads/2024/01/Beetroots-in-pot-of-water1.jpg)
Boil the beetroot in a pot of water - enough to cover them
![roasted almonds for beetroot and feta salad](https://thestuffedpepper.com/wp-content/uploads/2024/01/Roasting-almonds.jpg)
Roast the almonds until they have dark spots
![ingredients for beetroot & feta salad](https://thestuffedpepper.com/wp-content/uploads/2024/01/Ingredients-for-beetroot-salad.jpg)
Dice or crumble the feta, chop the scallions and parsley. Make the dressing by mincing the all the wet ingredients and adding the minced garlic.
![cooked beetroot](https://thestuffedpepper.com/wp-content/uploads/2024/01/Peel-the-beetroot-1.jpg)
Cool the cooked beetroots under a running cold tap, or in cold water. Peel them with potato peeler and cut off the rough ends.
![chopped beetroot](https://thestuffedpepper.com/wp-content/uploads/2024/01/chopped-beetroot-1.jpg)
Dice the beetroot into bite-sized pieces, or smaller if you prefer.
![beetroot and feta salad finished](https://thestuffedpepper.com/wp-content/uploads/2024/01/Untitled-1-1.jpg)
Combine the ingredients. First the beetroot, then the chickpeas and the feta. Top with almonds, parsley and scallions. Add all the dressing. Mix very gently so that the other ingredients don´t turn pink,
📖 Recipe
![beetroot and feta salad](https://thestuffedpepper.com/wp-content/uploads/2024/01/Beetroot-and-feta-salad-300x300.jpg)
Beetroot and feta salad with chickpeas and roasted almonds
Equipment
- 1 Pot
- 1 Sharp knife
- 1 Frying pan
- 1 Chopping board
- 1 Potato peeler
- 1 Garlic grater
Ingredients
Beetroot salad
- 175-200 grams Beetroot Beetroots can have different sizes but this recipe will be enough for 1 hungry person or 2 people to share perhaps with some bread
- 100 grams Greek feta
- 2 Scallions
- ½ tin Chickpeas You can make it more flling by adding more chickpeas
- 100 grams Almonds - about a handful
- 2 tablespoons Parsley - any kind. Add as more if you like too.
Balsamic Dressing
- 3 tablespoons A good balsamic vinegar
- 1 ½ tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon water
- salt/pepper to taste
Instructions
- Step 1: Cook the beetroot in a pot of water, approximate 20 mins or until they are tender. Test with a fork. It should go in easily. While they cook prepare the rest of the ingredients as per the step below
- Step 2: Roasted the almond on a frying pan for 5 mins, making sure to stir and shake them. Or use an airfryer. They should have dark spots. Set aside
- Step 3: Dice the feta. Chop the scallions, parsley. Prepare the dressing by adding balsamic, olive oil, minced garlic, water to taste, salt/pepper to taste. Open the chickpeas
- Step 4: Wait for the beetroots to finish, and then cool them under the cold tap. Peel them with a potato peeler and cut off the rough end. Cut them into cubes.
- Step 5: Combine the salad. First add the beetroot to a deep dish or bowl. Next add the chickpeas, then the feta cubes. Add parsley, scallions and almonds. Pour all the dressing over. Then mix it all very gently - you don´t want the other ingredients to be coloured by the beetroot. Serve with a slice of bread, or have it on its own.
Substitutions
There are many way to vary this salad to use up the items you have available or simply prefer.
- Almonds - use roasted pumpkin seeds instead
- Parsley - try adding some kale or spinach
- Chickpeas - try other beans. Or completely leave out the chickpeas if you want to serve it as a side.
- Feta Cheese - you can leave out the feta, or use mozzarella. I think you need the salty contrast so try adding some capers instead.
Equipment
Potato peeler - or knife
Chopping board
Sharp knife
Pot
Frying pan
Storage
The ingredients for the beetroot and feta salad will keep for a day or 2 cooked, and with the cheese and herbs in it. It is preferable to not to store it mixed. Could can always prepare the ingredients, keep them separate and mix up as you need it. The dressing will keep in the fridge for 5 days. The nuts really need to be freshly roasted to keep their nutty crunch.
Top tip
Try cooking the beetroots al dente. They are still slightly crunchy in the middle. You can also use precooked, vacuum packed beetroots from the supermarket if you want to save time.
FAQ
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Pairing
Pairs well with a slice of sourdough bread
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