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

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 289 kcal

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

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: 289kcalCarbohydrates: 27gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gCholesterol: 8mgSodium: 738mgPotassium: 274mgFiber: 3gSugar: 16gVitamin A: 236IUVitamin C: 4mgCalcium: 88mgIron: 1mg

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

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