Beet Salad with Feta and Walnuts

Top view of a colorful beet salad in a white bowl. The salad has red beet slices, white feta cheese, chopped walnuts, and green herbs. Everything sits on a wooden table and looks fresh and bright.

Beet Salad with Feta and Walnuts

Nora Bourdeau

A bright, pantry-friendly beet salad with beans, feta, walnuts, and mint. No roasting required, ready in minutes for cozy fall and winter meals.

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Prep Time 15

chill time 30

Total Time 45

Course Salad

Cuisine American

Servings

Calories 242 kcal

Ingredients

2 can beets 15 oz cans, drained and sliced
1 can pink beans 15 oz can drained and rinsed
1 cup walnuts roughly chopped
2 oz feta cheese crumbled (add just before serving)
10 fresh mint leaves chopped
2 lemon juice
1 lemon zest
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.
2 lemon juice, 1 lemon zest, 2 tablespoon olive oil, 1 tablespoon mustard, ½ teaspoon red pepper flakes, 1 teaspoon salt, ½ teaspoon black pepper
Add sliced beets and pink beans. Toss gently to coat.
2 can beets, 1 can pink beans
Fold in walnuts and chopped mint. Adjust seasoning to taste.
1 cup walnuts, 10 fresh mint leaves
Chill 30 minutes if desired.
Add feta just before serving and toss lightly.
2 oz feta cheese

Notes

Storage Tips: Keeps 2–3 days in the fridge, add feta just before serving.

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.

Nutrition

Calories: 242kcalCarbohydrates: 14gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gCholesterol: 8mgSodium: 603mgPotassium: 441mgFiber: 5gSugar: 7gVitamin A: 200IUVitamin C: 11mgCalcium: 91mgIron: 2mg

Keyword butter beans, fall recipes, high-protein, Vegetarian

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