Beetroot Salad with Parsley, Candied Walnut & Feta

Grating beetroot is a great way to enjoy it raw and cut down the cooking time. We've served it with fresh parsley, rocket, crunchy candied walnuts and crumbled feta.


  • No beetroot? Try with grated carrots. 
  • No rocket? Use any leafy greens. Spinach or lettuce are good options. 
  • No walnuts? Use pecans or pumpkin seeds instead. 
  • Vegan? Use vegan feta and vegan butter alternatives. 
  • No balsamic vinegar? Swap for lemon juice.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2


400 g Beetroot (grated )

30 g Parsley (chopped )

20 g Rockets

Cucumber (optional)

40 g Feta (crumbled)

3 tbsp Olive oil

1 tbsp Balsamic vinegar

Salt & pepper

For the candied walnuts:

60 g Walnuts

20 g Water

50 g Caster sugar

10 g Butter


  1. Preheat the oven to 160 C/140 fan. Place the walnuts on a small tray and toast in the oven for around 5 minutes or until golden brown.
  2. Add the sugar and water to a small saucepan and bring to a boil for 1 minute. Add the walnuts and continue to stir until just golden brown and caramelised (about 20 seconds).
  3. Remove from the heat and add the butter, stirring through. Tip these out onto baking paper and set aside to cool.
  4. For the salad, grate the beetroot into a mixing bowl.
  5. Add rocket, chopped parsley, chopped cucumber (if using) crumbled feta, olive oil, balsamic vinegar and a generous pinch of both salt and pepper.
  6. Mix well and season to taste with more salt and pepper if needed.
  7. Serve the beetroot salad with the candied walnuts over the top. Enjoy.
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How to store

Store the candied walnuts in an airtight container, in the fridge for up to 4 days. Add them to any salads or have them as a snack.