Bright, fresh, and wonderfully aromatic, this Mediterranean-style salad pairs the earthy sweetness of beetroot with cool cucumber, creamy feta, peppery arugula, toasted pine nuts, and a sunlit orange vinaigrette. Light on the table but satisfying on the palate, it makes a graceful lunch or an easy supper and comes together in less than half an hour.
Ingredients
For the salad:
- Beetroot, boiled or roasted — 400g (14 oz)
- Feta — 120g (4 1/4 oz)
- Arugula — 70g (2 1/2 oz)
- Cucumber — 1
- Red onion — 1/2
- Pine nuts — 30g (1 oz)
- Fresh mint — 5g (0.2 oz)
For the dressing:
- Extra virgin olive oil — 3 tbsp
- Fresh orange juice — 60ml (1/4 cup)
- Apple cider vinegar — 1 tbsp
- Honey — 1 tsp
- Dijon mustard — 1 tsp
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
Step-by-step method
- Toast the pine nuts in a dry skillet for 2–3 minutes, until golden and fragrant. Remove from the heat and let cool.
- Peel the beetroot and cut into wedges or 1.5–2 cm (1/2–3/4 in) cubes.
- Slice the cucumber into half-moons, the red onion into thin feathers, and finely chop the mint.
- Make the dressing: whisk together the olive oil, orange juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- In a large salad bowl, combine the arugula, beetroot, cucumber, and onion. Drizzle with half the dressing and toss gently.
- Add the crumbled feta and toasted pine nuts, pour over the remaining dressing, and finish with fresh mint.
- Serve immediately, or chill for 10 minutes to let the flavours settle.
Nutrition per serving
| Nutrition | Amount |
|---|---|
| Calories | 305 kcal |
| Protein | 8 g |
| Fat | 20 g |
| of which saturates | 5 g |
| Carbohydrates | 14 g |
| Fibre | 4 g |
| Sugar | 10 g |
| Sodium | 680 mg |
Values are approximate and will vary depending on the ingredients and brands used.
Serving and storage
- Serve the salad as soon as it is dressed to keep the arugula and cucumber crisp.
- To get ahead: slice the vegetables and beetroot in advance, and keep the dressing in a jar in the fridge for up to 3 days. Toss together just before serving.
- Leftovers will keep for up to 1 day in an airtight container in the fridge; refresh with a pinch of herbs and a few drops of olive oil before serving.
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Tips and variations
- Dairy-free: swap the feta for seasoned tofu or a vegan feta-style cheese.
- Nut options: walnuts, almonds, or pumpkin seeds all work well — toast them for extra aroma.
- Acidity: if your feta is particularly salty, reduce the vinegar to 1/2 tbsp.
- Texture: to keep the beetroot from staining everything at once, toss it first with 1 tbsp olive oil, then combine with the other ingredients.
- Seasonal additions: orange segments, avocado, or roasted squash are all excellent here.
Frequently asked questions
Can I use pickled beetroot?
Yes, but rinse off any excess marinade and reduce the vinegar in the dressing so the salad stays balanced.
What can I use instead of feta?
Try brined cheese, a mild goat cheese, or, for a dairy-free version, firm tofu marinated in olive oil and lemon.
How do I make the salad ahead of time?
Keep the chopped vegetables and beetroot separate, and store the dressing in a jar. Combine and dress just before serving, adding the cheese and nuts at the very end.
Can I make it without honey?
Yes. Use maple syrup instead, or leave out the sweetener altogether — the natural sweetness of the beetroot and orange juice will still keep the salad beautifully balanced.