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Beetroot, Silverbeet & Goat’s Feta Salad

Name: Beetroot, Silverbeet and Goat’s Feta Salad
Yield: Approximately 4–6
Cuisine: Greek
Ingredients: 500g (3 medium) fresh beetroot, or 2 x 250g packet vacuum-packed cooked beetroot; 250g silverbeet, washed; 1 tablespoon olive oil (to fry the stalks); ¼ cup fresh dill, finely chopped; ¼ cup fresh mint, finely chopped; ½ cup fresh parsley, finely chopped; 200 g goat’s feta, crumbled; ¼ cup pine nuts or chopped walnuts, toasted; 1 tablespoon red wine vinegar; 2 tablespoons lemon juice; 3 tablespoons extra virgin olive oil; 1 garlic clove, minced (or 2 small); 1 tablespoon honey; 1 teaspoon sea salt; ½ teaspoon cracked pepper

Dec 18, 2025

3 min read

Updated: 5 days ago

This Beetroot, Silverbeet & Goat's Feta Salad combines sweet roasted beetroot, tender silverbeet, fresh herbs and creamy goat's feta with a tangy lemon dressing. A colourful, naturally gluten-free Mediterranean-inspired salad.

Salad with greens, beetroot, pine nuts, and feta on a gray platter. Gold utensils beside. Light pink tile background. Fresh and vibrant. — Beetroot, Silverbeet & Goat’s Feta Salad

About This Beetroot, Silverbeet & Goat's Feta Salad

This recipe takes me back to Greece, where my cousin first introduced me to this beautiful combination of beetroot, silverbeet, fresh herbs and feta. She always made hers with toasted walnuts, and I remember how wonderfully the earthy beetroot worked with the sharp lemon and red wine vinegar dressing.

In my version, I've used pine nuts for their delicate, buttery flavour, although walnuts remain a favourite and bring back memories of the original salad.

What I love about this naturally gluten-free salad is how the simplest ingredients come together. The tender greens, sweet beetroot, creamy goat's feta and fresh dill, mint and parsley make it just as lovely served on its own for lunch as it is alongside a Greek family meal.

Watch How to Make Beetroot, Silverbeet & Goat's Feta Salad

https://youtu.be/QD4w0XknboQ

Helpful Tips

Make Ahead and Storage.
Prepare the beetroot, herbs and dressing separately and refrigerate until ready to assemble. Store leftover salad in an airtight container in the refrigerator for up to 2 days. The leaves will soften once dressed, so this salad is best enjoyed fresh.
A Quicker Alternative.
Short on time? Use vacuum-packed cooked beetroot instead of roasting fresh beetroot. It saves almost an hour and works beautifully in this salad.
Make It Vegan.
Replace the goat's feta with a dairy-free alternative and swap the honey in the dressing for maple syrup.
Try Different Nuts.
My cousin originally made this salad with toasted walnuts, which add a lovely earthy crunch. Pine nuts are slightly more delicate, while toasted almonds also work beautifully.
Add a Little Sweetness.
Fresh orange segments are a lovely addition, bringing sweetness and a citrusy contrast to the earthy beetroot and tangy feta.
Make It a More Substantial Meal.
Toss through cooked quinoa for extra protein and fibre, turning this colourful salad into a satisfying gluten-free lunch.
Choosing the Feta.
Goat's feta adds a distinctive tangy creaminess, but Greek feta or Danish feta are excellent alternatives if you prefer a milder flavour.

Salad with beets, spinach, feta, and pine nuts on a white plate. Gold utensils are visible. The colors are vibrant and fresh. — Beetroot, Silverbeet & Goat’s Feta Salad

What to Serve With Beetroot, Silverbeet & Goat's Feta Salad

Roasted Boneless Leg of Lamb

Greek Meat Patties

Pull-Apart Lamb in-a-pocket

Air Fryer Chicken Tenders

Quinoa (toss through the salad)

Silverbeet, Beetroot and Goat’s Feta Salad — Beetroot, Silverbeet & Goat’s Feta Salad

Beetroot, Silverbeet and Goat’s Feta Salad

Serves: Approximately 4–6

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes, plus beetroot cooling

Recipe Category: Salad

Recipe Cuisine: Greek

INGREDIENTS

Salad

500g (3 medium) fresh beetroot,

or 2 x 250g packet vacuum-packed cooked beetroot

250g silverbeet, washed

1 tablespoon olive oil (to fry the stalks)

¼ cup fresh dill, finely chopped

¼ cup fresh mint, finely chopped

½ cup fresh parsley, finely chopped

200 g goat’s feta, crumbled

¼ cup pine nuts or chopped walnuts, toasted

Dressing

1 tablespoon red wine vinegar

2 tablespoons lemon juice

3 tablespoons extra virgin olive oil

1 garlic clove, minced (or 2 small)

1 tablespoon honey

1 teaspoon sea salt

½ teaspoon cracked pepper

INSTRUCTIONS

1. Prepare the beetroot

If using fresh beetroot, preheat the oven to 190°C. Trim the ends and wrap each beetroot individually in baking paper, twisting the top to seal tightly. Place on a tray and bake for 50 minutes, or until tender when pierced with a knife. Cool slightly, then peel and cut into small wedges. If using vacuum-packed beetroot, drain and cut into wedges.

2. Toast the pine nuts

Heat a dry frying pan over medium heat. Toast the pine nutsor walnuts for 2–3 minutes, shaking the pan often, until lightly golden. Set aside.

3. Prepare the silverbeet

Separate the stalks from the leaves. Slice the stalks into 0.5 cm pieces and finely slice the leaves. Heat olive oil in the same pan used to toast the pine nuts and cook the stalks for 3 minutes or until softened and season with sea salt. Transfer to a bowl with the leaves. Add mint, dill and parsley. Gently toss and squeeze the leaves with your hands to soften.

4. Make the dressing

Whisk together the lemon juice, red wine vinegar, extra virgin olive oil, garlic and honey, sea salt and cracked pepper.

5. Combine the salad

Add the beetroot to the greens. Pour over the dressing, toss gently and allow to sit for 10 minutes so the leaves absorb the dressing. Then add the feta and gently toss.

6. Serve

Transfer to a serving platter. Scatter over toasted pine nuts / walnuts, drizzle with more extra virgin olive oil, and finish with cracked black pepper.