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Beetroot Salad with Walnuts and Feta

An easy and healthy side dish to make for weeknight meals or dinner parties!
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: easy, quick, vegetarian
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.