Published: 7 April 2026 | Category: Sides

Why You'll Love This Recipe

Some weeknights, dinner needs to basically make itself. That's exactly where this easy Citrusy Beet & Feta Salad earns its place in your kitchen. It's the kind of recipe you'll make once and then wonder why didn’t I make this sooner?!

This isn't your average bagged store-bought salad. Its fresh orange chunks adds a bright, citrusy sweetness that salads from a bag just can't touch, while the earthy oven roasted beets give it that warm, savoury depth that makes everything taste a little more special — even a simple Tuesday night.

The best part? No cooking required! Just chop a few veggies, fruit and cheese and you’re done!

What Is citrusy beet & feta salad Made Of?

This salad is a sweet and savoury salad that’s poised off with balsamic glaze that makes it shine. This weeknight version keeps things simple and uses fresh ingredients you can easily find at your local grocery store year round.

Beets — the sweet, earthy vegetable
Fresh navel orange — adds natural sweetness and bright citrus flavour
Fresh feta — cut into small cubes
Walnuts — minced, for depth and aroma
Lettuce (or spinach) — as a geen leafy base for this beautiful salad
Balsamic Glaze — finishes this dish and adds body and sweetness

Ingredients

Ingredients:

1 head of lettuce, romain
1 beet, oven roasted
½ navel orange
½ cup feta, cut in 1cm cubes
¼ cup walnuts, toasted
optional: balsamic glaze, instead of a vinaigrette

How to Make citrusy beet & feta salad

a step-by-step guide

This is honestly the easiest salad recipe you'll ever make. Here's how:

Step 1: The Night Before: cut off the stem and leafy green from one beet, wrap it in foil, and bake it in the oven at 350, for 75 minutes. Once cooked, let it cool, keep it wrapped in the foil and put it in the fridge. It’ll stay fresh for up to 3 days.

Step 2: The next day: Gather all of the ingredients: the romain, feta, beet, orange walnuts.

Step 3: Toast the walnuts: heat a frying pan over medium heat. Add the walnut and let them toast for 2-3 minutes per side, being careful not to burn the.. Remove them from the pan and into a plate or bowl to cool.

Step 4: Remove the skin from your beet, and cut into 1 cm cubes (1/2 inch).

Step 5: Cut the peel of the navel orange. Cut the orange in 1 cm cubes (1/2 inch).

Step 6: Cut feta into 1 cm cubes (1/2 inch).

Step 7: Cut the romain lettuce: into bite-size pieces. Personally, we like shaving it or cutting into bite-sized chunks.

Step 8: Combine all ingredients into a large salad bowl, drizzle with balsamic vinegar and serve!

That's it. Done! Use it right away or store it in the fridge for up to 3 days.

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