Sometimes the best meals come from the pantry. This beet salad with feta and walnuts is one of those recipes that feels fresh, bright, and beautiful, but doesn't require planning ahead. I wish I were the kind of person who loves hauling home fresh farmers market beets, but honestly, I usually just think about how much work it is to cook and peel them. More often than not, I'm using canned beets, which I always keep stocked. The result is a salad that's colorful, satisfying, and ready in minutes.
I love how the pinks and reds from the beets and beans work together, and one of the reasons I add the feta at the last minute is to keep that pop of white scattered throughout the salad. This might be the art teacher in me coming out, but while flavor and texture are most important, we eat with our eyes as well. This salad proves you can have both beauty and balance in one bowl.
Ingredient Notes
Beets - Two (15-ounce) cans of sliced beets make this recipe quick and convenient. Their earthy sweetness forms the foundation of the salad. If you prefer to roast your own beets, go for it, but canned beets keep things easy.
Beans - One (15-ounce) can of pink beans adds a hearty, creamy texture. You can substitute kidney beans for a similar color contrast, or white beans if you prefer (just note that they'll take on the beets' rosy hue).
Feta Cheese - Two ounces of crumbled feta added just before serving keep its texture distinct and create a lovely pop of white against the pink salad.
Walnuts - One cup of roughly chopped walnuts adds crunch and richness. Toast them lightly if you want a deeper flavor.
Fresh Herbs - I love mint in this salad! It lifts the earthy flavors and makes everything taste fresh. If you're out of mint, use cilantro or parsley instead.
Dressing - A mix of lemon juice, zest, olive oil, mustard, and red pepper flakes brings everything together with tang and a little spice.
Instructions
Whisk together 2 tablespoons olive oil, 1 tablespoon mustard, juice of 2 lemons, zest of 1 lemon, ½ teaspoon red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper in a large mixing bowl until smooth and emulsified.
Add 2 cans of drained and sliced beets and 1 can of pink beans. Toss gently so the beets are coated without breaking apart.
Fold in 1 cup chopped walnuts and 10 chopped mint leaves, tossing lightly to combine.
Taste and adjust seasoning, adding more lemon juice or salt if needed.
Chill the salad for at least 30 minutes to let the flavors meld.
Just before serving, sprinkle 2 ounces of crumbled feta over the top and give it one last gentle toss.
How to Serve
- Pair with handhelds like my White Bean Burgers or Black Bean Burgers for a colorful, protein-rich meal.
- Serve alongside a warm bowl of White Bean Carrot Soup for a cozy, balanced dinner.
- Add to a lunch spread with wraps like my Buffalo Chickpea Wraps or Smashed Chickpea Salad Sandwiches.
- Serve with crusty bread or pita for a simple, satisfying vegetarian meal.
Tips, Tricks, and Alterations
- Pantry-Friendly: This salad is built on ingredients you can keep on hand, canned beets, beans, walnuts, and pantry staples for the dressing.
- Bean Options: Substitute kidney beans for a deep red contrast or white beans for a milder flavor (they'll absorb the pink color from the beets).
- Herb Flexibility: Mint is my favorite, but parsley or cilantro work well if that's what you've got.
- Make-Ahead Tip: Mix everything except the feta up to 24 hours ahead and store covered in the fridge. Add feta just before serving.
- Toasted Walnuts: Toast for 5-7 minutes at 350°F to deepen flavor.
- Flavor Balance: The lemon and mustard dressing cuts through the earthy sweetness of the beets, while the feta adds a creamy, salty finish.
- Visual Appeal: Layer the salad to highlight its color, beets and beans on the bottom, herbs and walnuts mixed in, feta on top for that pop of white.
Recipe
Beet Salad with Feta and Walnuts
Ingredients
- 2 15 oz cans beets, drained and sliced
- 1 15 oz can pink beans, drained and rinsed
- 1 cup walnuts roughly chopped
- 2 oz feta cheese crumbled (add just before serving)
- 10 fresh mint leaves chopped
- Juice of 2 lemons
- Zest of 1 lemon
- 2 tablespoon olive oil
- 1 tablespoon mustard Dijon or whole-grain
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Whisk together olive oil, mustard, lemon juice, zest, red pepper flakes, salt, and pepper until emulsified.
- Add sliced beets and pink beans. Toss gently to coat.
- Fold in walnuts and chopped mint. Adjust seasoning to taste.
- Chill 30 minutes if desired.
- Add feta just before serving and toss lightly.
Notes
Substitute kidney or white beans as desired.
Toast walnuts for extra flavor.
Vegetarian, gluten-free, high-protein.
Nutrition facts are automatically calculated and should be considered estimates.
Did you make this recipe? Let me know!