Beetroot, Kale and Feta Salad Recipe

(21 ratings)

Beetroot, kale and feta taste great with a bowl of soup at the weekend but it's also a great lunch box salad full of goodness.

Photo of Beetrot, kale and feta salad
  • Healthy
Total Time15 mins
Nutrition Per PortionRDA
Calories219 Kcal11%
Fat17 g24%
Saturated Fat5 g25%

This Beetroot, Kale and Feta Salad works all year round but is especially good in the late summer when beetroot and kale are in season.

Packed with Vitamin C, Vitamin A, B6 and Potassium thanks to the beetroot and kale, this salad recipe is not only nutritious, but it's filling too.


  1. Bring a pan of salted water to the boil. Chop the kale into smallish strips then blanch for a few minutes. Refresh under cold running water and leave to drain in a colander.

  2. Heat around 2tsp oil in a frying pan then sauté the walnuts until browned and a little crispy. This really brings out the flavour. Drain on kitchen paper. Cut the beetroot into chunky wedges.

  3. To assemble, put the kale nto a serving bowl, top with the beetroot, crumble over the feta and scatter over the walnuts. Drizzle with the balsamic glaze.


  • 150g (5oz) curly kale
  • a little olive oil
  • 50g (2oz) while walnuts
  • 250g (9oz) cooked feta cheese
  • 1 or 2tbsp balsamic glaze
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.