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James Andrew

Keto-Friendly Beetroot Salad with Walnut and Feta

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 3
Course: Salad, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cooked beetroots diced
  • ½ cup walnuts roughly chopped
  • ½ cup feta cheese crumbled
  • 2 tablespoons red onion thinly sliced
  • 2 tablespoons fresh chives or green onions chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice or vinegar
  • Salt to taste
  • Black pepper to taste
Optional additions:
  • A handful of arugula or mixed greens
  • A pinch of dried herbs oregano or thyme
  • A few seeds pumpkin or sunflower

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Small bowl (for dressing)
  • Spoon or salad tossers
  • Paper towels

Method
 

Step 1: Prepare the Beetroot
  1. If starting with raw beetroot, cook until tender using your preferred method:
  2. Boiling: Simmer in water for 30–40 minutes
  3. Roasting: Bake wrapped in foil at 200°C (400°F) for about 45–60 minutes
  4. Steaming: Steam until fork-tender
  5. Allow to cool before peeling and dicing into bite-sized cubes.
Step 2: Prepare Remaining Ingredients
  1. Roughly chop walnuts, crumble feta, thinly slice onion, and chop herbs. Keeping pieces uniform improves texture and presentation.
Step 3: Make the Dressing
  1. In a small bowl, whisk olive oil, lemon juice or vinegar, salt, and pepper. Taste and adjust as needed.
Step 4: Assemble the Salad
  1. In a mixing bowl, combine beetroot, walnuts, onion, and feta. Pour dressing over the mixture.
Step 5: Toss Gently
  1. Mix carefully to avoid breaking the beetroot or over-crumbing the feta.
Step 6: Final Adjustment
  1. Taste and add extra seasoning or acidity if desired.

Notes

Nutritional Facts and Total Calories (Approximate Per Serving)

(Based on 2–3 servings)
  • Calories: ~220–280 kcal
  • Fat: ~18–22g
  • Protein: ~6–9g
  • Carbohydrates: ~8–12g