Balsamic Beetroot Feta & Walnut Salad

5.0/5 rating 1 vote
  • Ready in: 10 minutes
  • Serves: 3
  • Complexity: easy


  • Beetroot, peeled, and diced
  • Crumbled feta
  • Walnuts, chopped roughly
  • Green beans
  • Balsamic Vinegar

Beetroot. An amazing vegetable that is totally underused by many... Except maybe the entire former Soviet Bloc, who have habits of turning an entire crop into a soupy stew (aka barszcz) for feeding the proletariat commoners!

Anyhoo, as Chef Ji from Body Conquest always say, you can root a beet, but you can't beet a root!

This is a great way to utilise this fantastic vegetable into a salad full of zing, nuttiness and of course (for the pleasure of Ingrid) some cheesiness! A fantastic salad for summer that will add colour to your table, especially if you spill it.


    1. If starting with fresh beetroots, peel, boil until tender, then dice to small cubes (approx. 1cm cubed)
    2. Combine balsamic vinegar and beetroot in to a hot pan and reduce the balsamic until sweet smelling and sticky (another option is using balsamic glaze instead of straight vinegar)
    3. Place in a large bowl, add remaining ingredients and mix thoroughly.

    Serve with Ji's Lean Beef Burgers, Garlic Chicken Rissoles or just a plain steak on summer bbq day!