Beetroot, Silverbeet & Goat’s Feta Salad
Updated: Aug 30
This easy Beetroot, Silverbeet and Goat’s Feta Salad is fresh, flavour-packed and perfect for a healthy lunch or colourful side dish. Sweet roasted beetroot, tender silverbeet and creamy goat’s feta are tossed with fresh herbs, toasted nuts and a bright lemon dressing for a simple Mediterranean-style salad that’s tangy, earthy and satisfying.
Watch How to Make It
About This Salad
This is a recipe my cousin taught me years ago in Greece, and she always made it with walnuts. It’s one of those simple salads that feels completely at home on a Greek table, - earthy beetroot, tender silverbeet, plenty of fresh herbs, feta and a sharp lemon and red wine vinegar dressing.
I’ve used pine nuts in this version, but toasted walnuts are a beautiful alternative and the way I originally remember it.
Tips for the best Beetroot, Silverbeet and Goat's Feta Salad
• Choose silverbeet with crisp stems and bright, fresh leaves.
• To avoid stained hands, wear gloves or lightly oil your fingers before handling beetroot.
• Short on time? Vacuum-packed cooked beetroot works beautifully in this recipe.
• Toast pine nuts or walnuts slowly and shake the pan often so they don’t burn.
Substitutions & Variations
• Swap goat’s feta for Danish feta, Greek feta or plant-based feta.
• Add orange segments for a sweet, citrusy contrast.
• Add toasted walnuts or almonds instead of pine nuts.
• To make it vegan, simply omit the cheese or use dairy-free feta.
Storage Tips
• Store leftovers in an airtight container in the fridge for up to 2 days.
• Keep the dressing separate if making ahead to keep the leaves fresh.
Serve this Salad with:
Alternatively, toss through some of my easy-to-make QUINOA
Beetroot, Silverbeet and Goat’s Feta Salad
Prep Time: 15 minutes
Cook Time: 50 minutes
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.
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Margaret Pahos @CreateCookShare
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