Beet Salad with Feta and Caramelized Walnuts

by Mat med smak
60 min
Beet Salad with Feta and Caramelized Walnuts
Autumn is full of colour, and norwegian beets are in season. This salad featuring different textures with both heat-treated and raw beetroot of different varieties. The salad gives you a mixture of the sweetness from the beets, and the honey, salt from the feta cheese and bitterness from the lemon zest.


  • 1 dl olive oil
  • 1 x golden beet
  • 1 x beetroot
  • 1 x polka beet
  • 1 x pear
  • 1 pinch walnuts
  • 200 g fresh baby spinach
  • 100 g feta cheese
  • 3 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 handful fresh mint
  • 1 tbsp honey
  • 1/2 tsp lemon peel


  1. Scrub beets to remove any dirt, and cut them in four. Place them on a baking sheet and sprinkle with olive oil, salt and pepper. Roast for about 45 minutes, until tender.
  2. Stir consistently until nuts are toasted and honey has caramelized, about 3 minutes. Place hot nuts onto paper, and let it cool.
  3. Make a really tasty balsamic vinaigrette by mixing together honey, 0.5 dl olive oil, dijon mustard, balsamic vinegar, salt and coarsely ground pepper.
  4. Rinse the spinach and add to a plate. Slice pear and polka beets. Add the roasted beets & caramelized walnuts. Top with fresh feta and some fresh mint leaves, and pour over the balsamic vinaigrette, and lemon zest.