Print Friendly, PDF & Email

Salad with Beets and Feta Cheese

Made with Happy Valley Feta Cheese

Salad with Beets and Feta Cheese

Makes enough for 2 salads

Cooking time:


Prep time:



  • 2 medium beets, cooked (roasted* or boiled**) until a fork easily goes in one (about an hour), peeled, diced into bite-sized pieces
  • 2 handfuls fresh baby arugula
  • 4 Tbsp Happy Valley Feta Cheese
  • 1/4 cup roughly chopped toasted walnuts
  • Dressing ingredients:
  • 3 Tbsp olive oil
  • 1 1/2 Tbsp lemon juice
  • 1/4 teaspoon dry powdered mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.

  2. Assemble the salad according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled feta cheese, and some chopped toasted walnuts.

  3. Drizzle the salad with vinaigrette. (You may have a little extra vinaigrette.)

* To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminium foil, and roast in 200°C oven for 1 to 2 hours, until fork tender

** To boil beets, scrub raw beets clean, put in small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 min to an hour, until fork tender