Beet and Feta Salad with Walnuts and Tahini Dressing

Beet, feta and walnut salad served on a plate with a fork.

5 from 1 vote

Beet and Feta Salad with Walnuts and Tahini Dressing

This Beet and Feta Salad with Walnuts and Tahini Dressing is an easy salad, full of beautiful textures and flavors. Sweet beets, tangy feta and crisp walnuts come together with creamy tahini dressing to make an ordinary bowl of greens absolutely extraordinary! It’s a quick salad that’s a winning potluck dish and perfect for weeknight meals.

Prep Time15

Total Time15

Course: Salads

Cuisine: Mediterannean

Diet: Gluten Free, Vegetarian

Method: No cook

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 202kcal

Author: Tracey Hatch-Rizzi

Ingredients

Salad ingredients

6 beets small, fully cooked. Pre-packaged beets are a great option.
5 ounces salad greens field greens, arugula, microgreens or greens of choice
½ cup feta cheese crumbled
½ cup walnuts crushed
¼ cup assorted fresh herbs and seeds optional garnish. See Notes for recommendations.

Dressing ingredients

2 tablespoons tahini
3 tablespoons olive oil or neutral salad oil
3 tablespoons hot water
1 teaspoon balsamic vinegar
1 teaspoon tamari soy sauce or coconut aminos
1 tablespoon lemon juice or 1 teaspoon preserved lemon puree. Read more in my Preserved Lemon Puree ingredient Spotlight.
¼ teaspoon Aleppo pepper or red pepper flakes - optional. Read more about Aleppo pepper in my Aleppo Pepper Ingredient Spotlight.
¼ teaspoon sea salt or kala namak black salt (highly recommended). Read more in my Kala Namak Black Salt Ingredient Spotlight.
¼ teaspoon black pepper
⅛ teaspoon cumin powder
¼ teaspoon garlic powder optional - omit for low-FODMAP.

US Customary - Metric

Instructions

Make the salad dressing

In a medium bowl, combine the tahini, olive oil, hot water, lemon juice, tamari, balsamic, salt, pepper, and garlic powder and pepper flakes (if using)
Whisk until thick and creamy. Note: When first mixing, the dressing will look like it's seizing up, but it's totally normal. Keep whisking until it develops a thick, creamy texture as the tahini absorbs the liquid.

Slice the beets

Slice the beets. I prefer slicing them into eights or smaller so they distribute evenly in the salad. You can also cut them into round slices or chunks, based on your preference.

Make the salad

In a salad bowl or individual plates, add the salad greens, feta, beets and walnuts.
Drizzle with the tahini dressing and sprinkle with fresh herbs and seeds for extra flavor and texture.

Notes

TIP: The thickness of tahini varies between brands. The tahini will absorb the water and you may need to add more, depending on how thick and dense the seed butter is.

How to store

Store in an airtight container in the refrigerator for up to 4 days. Storage time will vary based on the freshness of the greens.

The dressing should be stored separately in the refrigerator for up to a week. Do not dress the salad before storing, as it will cause the greens to wilt.

Read more in the post for Serving Suggestions and delicious Variations.

Optional garnish

Add fresh herbs and seeds – fresh dill, parsley, pumpkin seeds and hemp hearts create extra texture and elevate the flavor and beauty of the salad.

Nutrition