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Mary Berry Beetroot Salad

Mary Berry Beetroot Salad - recipe card
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A vibrant and earthy salad featuring roasted beetroots, crunchy walnuts, creamy feta, and peppery arugula, all tossed in a sweet-tangy balsamic vinaigrette. This classic British side dish balances rich, tender beets with fresh greens and a zesty dressing, perfect for a light lunch or elegant dinner accompaniment.

Ingredients

Scale
  • 3 medium beetroots (about 1 lb / 450 g total), scrubbed and trimmed, leaving 1 inch of stem intact
  • 2 tbsp olive oil, divided
  • 1/4 tsp fine sea salt, plus extra for seasoning
  • 1/4 tsp freshly ground black pepper, plus extra for seasoning
  • 1/4 cup walnuts (1 oz / 30 g), roughly chopped
  • 2 oz (60 g) feta cheese, crumbled
  • 2 cups (60 g) fresh arugula leaves, washed and dried
  • For the vinaigrette:
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tbsp olive oil (from the 2 tbsp above, reserved)
  • 1/2 tsp Dijon mustard (optional, for emulsification)

Instructions

  1. Preheat the oven to 400°F / 200°C. Place the trimmed beetroots on a large sheet of aluminum foil, drizzle with 1 tablespoon of the olive oil, and season with a pinch of salt and pepper. Fold the foil into a tight parcel, enclosing the beets completely, to create a steam-roast environment that keeps them moist and tender.
  2. Roast the beetroots for 45–50 minutes, until a small knife slides easily through the thickest part of the largest beet. Carefully open the foil parcel (watch for escaping steam) and allow the beets to cool just until handleable, about 10 minutes.
  3. While the beets roast, spread the chopped walnuts on a small baking sheet in a single layer. Toast in the oven for 5–7 minutes, or until fragrant and lightly golden, shaking the pan halfway through. Remove and set aside to cool completely—this deepens their flavor and adds crunch.
  4. Once the beets are cool enough to handle, rub off the skins using a paper towel or your fingers (the skins should slip off easily). Trim off the stems and root ends, then cut the beets into 1/2-inch (1.25 cm) wedges or cubes. Place them in a medium bowl and set aside.
  5. Prepare the vinaigrette: In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard (if using), the remaining 1 tablespoon olive oil, and a pinch of salt and pepper. Whisk until emulsified and slightly thickened—this balances the earthy sweetness of the beets.
  6. Pour the vinaigrette over the warm beet pieces and toss gently to coat. Let the beets marinate for at least 5 minutes to absorb the dressing; the warmth helps the flavors meld.
  7. In a large serving bowl, arrange the arugula as a bed. Top with the dressed beets, distributing evenly. Scatter the crumbled feta over the top, then sprinkle with the toasted walnuts. Finish with a final crack of black pepper and a light sprinkle of salt, if desired.
  8. Serve immediately while the arugula is crisp and the beets are still slightly warm, or refrigerate for up to 2 hours before serving for a chilled salad. Toss gently just before plating to combine the elements without bruising the arugula.

Notes

Store leftover salad (without dressing) in an airtight container in the refrigerator for up to 3 days. If already dressed, the arugula will wilt; keep components separate for best texture. The roasted beets and vinaigrette can be prepared up to 2 days ahead; cool the beets completely before refrigerating. Reheat beets gently in a microwave (30 seconds) or on the stovetop over low heat to warm for serving—do not overheat. Walnuts can be toasted up to 1 week ahead and stored in an airtight container at room temperature. The assembled salad is best served within 1 hour of dressing. Not recommended for freezing.

Nutrition

Keywords: Mary Berry beetroot salad, beetroot salad recipe, British salad, roasted beet salad, feta and walnut salad, arugula beet salad, balsamic vinaigrette, side dish, easy beetroot salad, healthy salad, vegetarian salad, beetroot and feta

Find it online: https://maryberrycooks.co.uk/mary-berry-beetroot-salad-recipe/