This Throw Together Rocket, Beetroot, Walnuts, and Feta Salad Recipe is a shining example of how simplicity meets spectacular flavor. Picture the peppery freshness of rocket, the earthy sweetness of tender beetroot, the satisfying crunch of walnuts, and the creamy tang of feta—all brought together by a luscious balsamic dressing with a hint of honey. It’s the kind of salad that feels fresh, vibrant, and just a little bit special, making it perfect for those moments when you want to whip up something quick without compromising on taste. Whether as a light lunch or an impressive side, this salad is a guaranteed crowd-pleaser that you’ll find yourself returning to again and again.
Ingredients You’ll Need
Getting this salad right is all about using fresh, straightforward ingredients that each add their own delightful element to the dish. Every item serves a purpose: from the crisp pepperiness of the rocket to the rich creaminess of the feta, and the deep nuttiness of the walnuts that add texture and balance.
- 250 g / 8 oz canned baby beetroot: Ready to use and wonderfully sweet, perfect for cutting or quartering depending on size.
- 120 g / 4 oz baby rocket (arugula) leaves: These peppery, tender leaves bring a lively bite and intense green color.
- 60 g feta cheese: Preferably Danish for creaminess, but Greek or goat’s cheese works beautifully too for a tangy twist.
- 3 tbsp walnuts: Lightly crushed by hand to release their nutty aroma and add an irresistible crunch.
- 2 1/2 tbsp extra virgin olive oil: Smooth and fruity, a key base for the dressing to bring everything together.
- 1 tbsp balsamic vinegar: Choose ordinary balsamic to keep it fresh and bright without overpowering sweetness.
- 1 tbsp honey: Adds a gentle natural sweetness that complements the beetroot perfectly.
- 1/2 tsp salt: Enhances the flavors and balances the sweetness.
- Black pepper: Freshly ground for a subtle kick and depth.
How to Make Throw Together Rocket, Beetroot, Walnuts, and Feta Salad Recipe
Step 1: Prepare the Dressing
Start by combining the extra virgin olive oil, balsamic vinegar, honey, salt, and a few grinds of black pepper in a jar with a tight-fitting lid. Give it a good shake to marry the ingredients. You might need to use a spoon to break up the honey at first, but once mixed, this dressing sets the stage for the salad’s vibrant flavors. Taste and adjust the salt or honey as your palate desires—it should be balanced with a gentle sweetness and tang.
Step 2: Layer the Rocket
Place the baby rocket leaves in a large serving bowl. This peppery green base not only brings freshness but also provides a lovely contrast to the sweeter beetroot.
Step 3: Add the Beetroot
Scatter halved or quartered baby beetroot pieces over the rocket. Because of the weight and texture of the beetroot, there’s no need to toss the salad at this point—the pieces will naturally nestle through the greens, creating a beautiful, colorful presentation.
Step 4: Crumble Feta and Sprinkle Walnuts
Crumble the feta cheese evenly across the top. Its creamy, tangy richness is a perfect foil for the sweetness of beetroot and peppery bite of rocket. Then, sprinkle the walnuts that have been lightly crushed by hand for texture and a deep, nutty flavor.
Step 5: Drizzle the Dressing
Finally, pour your freshly shaken balsamic dressing over the salad just before serving. The dressing ties all the flavors together beautifully, making every bite a well-balanced delight.
How to Serve Throw Together Rocket, Beetroot, Walnuts, and Feta Salad Recipe
Garnishes
To elevate this salad even further, consider garnishing with a few extra walnut halves for visual appeal or a sprinkle of freshly chopped herbs like parsley or mint. A light zest of lemon over the top can add a fresh brightness that complements the other flavors wonderfully and makes the colors pop.
Side Dishes
This salad pairs incredibly well with grilled chicken or fish for a wholesome lunch or dinner. For vegetarian options, enjoy it alongside warm crusty bread or roasted vegetables. It’s versatile and bright enough to stand on its own but also complements richer main courses gracefully.
Creative Ways to Present
Try serving this Throw Together Rocket, Beetroot, Walnuts, and Feta Salad Recipe in individual glass jars for a charming picnic or party presentation. Alternatively, arrange the components artfully on a large platter to impress guests visually before the flavors even hit the palate.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. To keep the salad freshest, store the dressing separately and dress the salad just before eating to avoid sogginess, especially with the delicate rocket leaves.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The texture of the rocket and beetroot, as well as the creamy feta, can change unfavorably once thawed. Stick to eating it fresh for the best experience!
Reheating
Since this is a fresh salad, reheating is unnecessary and not advised. Enjoy it chilled or at room temperature to savor all the contrasting textures and flavors in their prime.
FAQs
Can I use fresh beetroot instead of canned?
Absolutely! If using fresh beetroot, roast or boil them first until tender, then cool before adding to the salad. This will add a deeper, earthier flavor and a lovely homemade touch, although it requires more prep time.
What can I substitute for walnuts if I have a nut allergy?
Sunflower seeds or pumpkin seeds can be a great alternative to walnuts. They provide crunch and a nutty flavor without the allergy risk. Toast them lightly to enhance the taste.
Is there a vegan version of this salad?
Definitely! To make this salad vegan, simply swap the feta cheese for a plant-based cheese alternative or omit it altogether. The dressing and other ingredients remain plant-friendly and maintain the delicious balance of flavors.
Can I add other vegetables to this salad?
Yes, feel free to customize! Sliced cucumbers, cherry tomatoes, or roasted peppers can add variety and extra freshness. Just be mindful to keep the salad balanced so it doesn’t get overwhelmed.
How long does the dressing keep?
You can store the dressing in a sealed jar in the fridge for up to one week. Give it a good shake before using, as the ingredients may settle or separate over time.
Final Thoughts
This Throw Together Rocket, Beetroot, Walnuts, and Feta Salad Recipe is one of those delightful go-to dishes that feels both special and effortless. Each ingredient shines individually yet comes together in perfect harmony for a beautiful, balanced salad. I encourage you to try it out the next time you want something quick, fresh, and satisfying—you might just find it becoming a staple in your kitchen too!
Print
Throw Together Rocket, Beetroot, Walnuts, and Feta Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A quick and refreshing salad featuring peppery rocket (arugula), sweet canned beetroot, crunchy walnuts, and creamy feta cheese, all brought together with a simple homemade balsamic dressing.
Ingredients
Salad
- 250 g / 8 oz canned baby beetroot, halved or quartered if large
- 120 g / 4 oz baby rocket (arugula) leaves
- 60 g feta cheese (preferably Danish or Greek), or goat cheese
- 3 tbsp walnuts, lightly crushed
Dressing
- 2 1/2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (ordinary, not aged or glazed)
- 1 tbsp honey
- 1/2 tsp salt
- Black pepper to taste
Instructions
- Prepare dressing: Combine extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper in a jar. Shake well, using a spoon to break up the honey if needed to ensure it mixes properly. Adjust salt according to your taste preferences.
- Arrange rocket: Place the baby rocket leaves in a serving bowl as the base of the salad.
- Add beetroot: Scatter the halved or quartered baby beetroot evenly over the rocket. There is no need to toss since the beetroot’s weight will help distribute it throughout the leaves.
- Add cheese and walnuts: Crumble the feta cheese over the salad and sprinkle the lightly crushed walnuts on top for texture and flavor contrast.
- Dress and serve: Drizzle the prepared balsamic dressing evenly over the salad just before serving to keep the leaves fresh and crisp.
Notes
- Use good quality canned beetroot for the best texture and flavor.
- You can substitute goat cheese if feta is unavailable; both add a creamy, tangy element.
- Lightly crushing the walnuts enhances their nuttiness and texture.
- The dressing can be adjusted with more honey or vinegar depending on your sweetness or acidity preference.
- Serve immediately after dressing to avoid wilting of the rocket leaves.
