This Beetroot & Feta Salad is a perfect example of how simple ingredients can come together to create something both beautiful and delicious. Inspired by a dish I had at Landrace Upstairs in Bath, I couldn’t resist recreating it at home. While it may look like a posh salad, it’s incredibly easy to make and packed with flavour. The combination of earthy beetroot, tangy pickled cabbage, creamy feta, and crunchy pine nuts is a flavour-packed balance that will surprise you. It’s simple yet so satisfying, with textures and flavours that surpass what you’d expect from such a minimal recipe.
This salad might feel like something you’d find in a high-end restaurant, but in reality, it’s made with just a handful of ingredients that come together effortlessly. It’s the perfect example of how food doesn’t need to be complicated to be nourishing and special. Whether enjoyed as a main or as a side dish, this salad strikes the perfect balance between feeling indulgent and nourishing. And don’t skip the breadcrumbs – while they might seem like an extra step, they really make this dish. The added crunch takes it to another level, bringing all the elements together beautifully.
What I love most about this recipe is that it’s made with wholesome ingredients that are easy to find, yet the result feels so special. It’s the kind of salad that makes you feel good, nourished, and completely satisfied. Simple, wholesome, and full of flavour – this will definitely be one of your new favourite go-to salads. Try this next time you’re craving something fresh, vibrant, and a little bit fancy, without the fuss!
Tips
- Toast the Pine Nuts Properly: Toast them on a medium-low heat in a dry pan, and keep a close eye on them. They burn quickly, so stir frequently. Golden pine nuts will add the perfect crunch and flavour to your salad.
- Grate the Beetroot Fresh: Freshly grated beetroot gives the salad a beautiful texture and vibrant colour. Be sure to peel it before grating for a smoother finish.
- Balance the Sweet and Sour: The honey and pickled cabbage create a perfect contrast. If you feel it needs more sweetness, add a touch more honey. For extra tang, adjust the pickled cabbage or squeeze a little lemon juice into the mix.
- Breadcrumb Magic: For the breadcrumbs, use slightly stale bread. It’s the best way to get a crunchy, crispy texture that adds depth to the salad. Blend until it’s crumbly but not powdery!
- Mint is Key: Fresh mint leaves are a must for this salad. They bring freshness and a subtle hint of flavour that pairs beautifully with the sweetness of beetroot and the saltiness of feta.
- Assembly is Everything: When you assemble the salad, don’t skip any components. The combination of textures—crunchy breadcrumbs, creamy feta, sweet beetroot—creates the perfect bite every time.
- Let the Flavours Marinate: After tossing the salad, let it sit for a few minutes to allow the oil and honey to soak into the beetroot and cabbage. This will elevate the flavour even more.
Swaps
Beetroot: If you’re not a fan of beetroot, you can swap it for carrot.
Pickled Red Cabbage: If pickled cabbage isn’t your thing, try using pickled red onions or sauerkraut for that tangy flavour. Alternatively, fresh cabbage with a dash of vinegar can work too!
Pine Nuts: If you don’t have pine nuts, you can swap them for toasted sunflower seeds, walnuts, or almonds. They’ll still provide that needed crunch.
Feta Cheese: For a dairy-free option, swap feta for vegan feta.
Breadcrumbs: If you’re looking for a gluten-free option, try almond meal or gluten-free breadcrumbs instead. They’ll give a similar texture without the gluten.
Olive Oil: If you prefer a milder flavour, swap extra virgin olive oil for avocado oil. It has a subtle taste and works wonderfully with salads.
Honey: If you’re looking for a vegan alternative, maple syrup or agave syrup can work as a sweetener without altering the flavour too much.
Storage
This salad is best enjoyed immediately after preparation to maintain its fresh, crunchy texture and vibrant flavors. If you prefer to prepare it in advance, it’s best to assemble it just before serving to keep all the elements at their best.
In the fridge: The salad can be stored for 1-2 days. If you’ve already mixed the dressing with the salad, it’s best to store it in an airtight container. However, the beetroot and feta might release moisture, so the salad may lose some of its crunch over time.
For best results: Store the components separately:
- Keep the salad (beetroot, cabbage, and mint) in an airtight container.
- Store the dressing (olive oil, honey) separately in a jar.
- Keep the toasted pine nuts and breadcrumbs in a small container or bag to prevent them from getting soggy.
More Beetroot Recipes
- Beetroot & Butter Beans Dip
- Lentil, Beetroot & Feta Salad
- No-Cook Beetroot Pasta Sauce
- Beet & Seed Power Loaf
Beetroot & Feta Salad
Ingredients
For the salad
- 1 raw beetroot peeled
- handful of red pickle cabbage
- 20-30 g toasted pine nuts
- 50 g feta cheese
- 1-2 tbsp extra virgin olive oil
- 1 tbsp honey
- mint leaves
For the breadcrumb
- 1 slice of dry bread
- 1 tsp garlic powder
- 1 tsp Italian herbs
- 1/4 tsp salt
Instructions
- Grate the beetroot and add to a bowl along with the pickle cabbage.
- Add oil and honey and mix.
- In the meantime toast the pine nuts in a pan until nice and golden.
- Make a quick breadcrumb with the breadcrumbs ingredients. I have added these ingredients to a blender to create the breadcrumbs.
- Assemble the plate: add the salad, crumble feta, pine nuts, breadcrumbs and mint leaves.
- This recipe has a few bits in it but each part it’s necessary to create this dish, so don’t skip anything.. trust me, it will be worth it!