My Red Beet, Feta Cheese, & Walnut Salad

Norma DeRemer


We went out to eat and they had this salad on the menu. I ordered it asking the chef not to use Goat Cheese because I didn't like it. I asked if he would put Feda Cheese on instead. Well he kindly did and I love this salad; so a couple of day later I thought I'd try to copy it and sure enough it came out really good. I used spinach instead of arugula the second time I made it. Using the low fat ingredients didn't change the taste at all.I like using fresh veg's instead of canned when ever I can get them. I love beets any way you can make them. Talked to the chef for calories count. Nice man!


★★★★★ 1 vote

4 w/ 11 grams of fat & 163 calories


  • 4 medium
    red beets
  • 6 oz
    (about 4 cups) of arugula or spinach
  • 1/4 c
    reduced fat balsamic vinaigrett, such as ken's light options
  • 1/4 c
    chopped fresh flat leat parsley
  • 1 Tbsp
    chopped fresh chives
  • ·
    sea salt and groud freah pepper to taste
  • 1/2 c
    crumbled goat or feta cheese (38 less calories if you omit the cheese)
  • 1/ c
    chopped toasted walnuts, (optional)

How to Make My Red Beet, Feta Cheese, & Walnut Salad


  1. Rince off beets and prick the skin of the beets with a fork.
  2. Place the beets on a microwave safe plate and microwave on high until tender, about 12 minutes or you could wrap them in foil and roast them in the oven for 1 hour.
  3. When the beets are cool enough to handle, peel the beets and cut them into bite size wedges.
  4. In a large bowl, combine the beets, arugula or spinach, vinaigrette, parsley and chives.
  5. Toss thoroughly to combine and season with salt and papper to taste.
  6. Divide the salad among 4 plates.
  7. Top each salad with crumbled goat or feta cheee and toasted walnuts and serve.

Printable Recipe Card

About My Red Beet, Feta Cheese, & Walnut Salad

Course/Dish: Vegetables Other Salads
Other Tags: Quick & Easy Healthy

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