• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Unicorns in the Kitchen

Easy family approved recipes from our Kitchen to yours. Persian, Middle Eastern and Mediterranean recipes made easy with fresh ingredients and step-by-step instructions.

  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
  • Ă—

    Home » Salads

    Beet Salad Recipe With Feta And Zaatar

    Published: Dec 7, 2022 by Shadi HasanzadeNemati · This post may contain affiliate links .

    11 shares
    Jump to Recipe Print Recipe

    This beet salad is colorful and so easy to make. The addition of feta and zaatar makes this salad a delicious choice, perfect for any gathering.

    overhead shot of beet salad with feta.

    We love easy side dishes and this beet salad is truly a crowd pleaser with its vibrant colors and unique flavor. Similar to roasted cauliflower salad or butternut squash salad, this delicious beet salad with feta and zaatar makes a nice side to accompany a variety of main dishes.

    Table Of Contents:
    • Ingredients and substitutions
    • How to make beet salad
    • Tips for making a superior beet salad
    • Variations
    • Serving suggestions
    • Storage
    • Frequently asked questions
    • More delicious salad recipes
    • Step-by-Step Recipe

    Ingredients and substitutions

    to make this recipe you need beets, kale, olive oil. hazelnut, lemon juice, spices, carrots and feta.
    • Beets: Find beets that are not too big or too small - preferably, all will be the same size so they cook evenly. You can use red beets or any other variety. If you've got extra beets, try our yogurt beet dip, the color is breathtaking!
    • Hazelnuts: These add such a nice crunch to the salad. We love toasting them for a deeper flavor.
    • Kale: Chopped kale works best for this recipe. Remember to massage the kale well so it absorbs the flavor.
    • Feta: Use a block of good feta cheese to add some tanginess to the salad. It's best to use a block and crumble it yourself rather than buying pre-crumbled feta.
    • Zaatar: This adds a nice earthiness to the salad and pairs well with feta and beets. You can find zaatar at your local Middle Eastern and Mediterranean stores or online.
    • Carrots: For a pop of color and some subtle sweetness.
    • Dressing: To make the dressing you need olive oil, lemon juice, sumac and salt.

    How to make beet salad

    chop the beets, massage the kale mix with feta, zaatar, carrots and top with hazelnuts.
    1. Cook the beets: Place the beets in a saucepan or a pot and cover them with water. Boil them for 40 to 60 minutes until they are fork tender. Let them cool, then peel them and cut them into chunks.
    2. Toast the hazelnuts: Chop the hazelnuts - don't worry if they're uneven - and place them in a pan over medium heat. Stir them occasionally until lightly toasted.
    3. Make the dressing: In a small bowl or a jar, mix the olive oil with the lemon juice, sumac and salt.
    4. Make the salad: Massage the kale with the dressing so it's tender. Toss it with the beets, crumbled feta, zaatar, and carrots. Top with chopped hazelnuts.

    Tips for making a superior beet salad

    • Use a variety of beets: You can use golden beets, pink beets, red beets or a combination of three to make this salad more colorful.
    • Use gloves to peel the beets: Beets tend to make everything pink or red; just look at our pickled turnips as an example. To avoid pink fingers, use a pair of gloves to peel the beets.
    • Make ahead: You can cook the beets up to 3 days in advance and keep them refrigerated until you're ready to make the salad, which will be ready in 15 minutes.
    Front shot of beet salad with feta and a golden fork.

    Variations

    There are so many ways to elevate this recipe. Here are a few suggestions:

    • Greens: Use other greens such a spring mix or arugula instead of kale.
    • Vegetables: You can add other vegetables such as sweet peppers, olives, artichoke or red onions to the salad.
    • Cheese: Instead of feta, you can use goat cheese or blue cheese to add flavor.
    • Nuts: Almonds, pecans or walnuts would work well in this salad.
    • Dressing: Add 2 tablespoon pomegranate molasses or balsamic glaze to the dressing to make it even more delicious!

    Serving suggestions

    This easy beet salad makes a delicious side for main dishes such as baked mahi mahi, pan seared salmon or green lentil soup.

    It also makes a nice side dish to more comforting dishes such as braised lamb, roasted turkey or cranberry orange glazed Cornish hens.

    Storage

    This salad is best served immediately since the kale wilts if it's massaged with the dressing long before serving. However, if you have leftovers, store them in an airtight container and refrigerate for up to 2 days.

    Two bowls of beet salad on a grey surface.

    Frequently asked questions

    Can I make this salad ahead of time?

    You can prepare the ingredients ahead of time and assemble when you're ready to serve. Cook the beets and keep them refrigerated for up to 3 days and make the dressing 1 day in advance.

    Can you eat beets raw in a salad?

    When peeled, you can shred the beets and use them raw. However, they taste better when cooked and have a softer texture.

    Can I roast the beets for this salad?

    Yes, To do so, preheat the oven to 400 degrees F and wrap the beets individually in aluminum foil. Then roast them for 1 hour or until you can easily insert a knife in them. Let them cool and then peel using a knife.

    More delicious salad recipes

    • The Best Greek Salad Recipe
    • Mediterranean Green Bean Salad Recipe
    • Grilled Peach Salad Recipe with Feta and Zaatar
    • How To Make Nicoise Salad

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Beet Salad Recipe With Feta and Zaatar

    Shadi HasanzadeNemati
    This beet salad is colorful and so easy to make. The addition of feta and zaatar makes this salad a delicious choice, perfect for any gathering.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Salad
    Cuisine Mediterranean
    Servings 4
    Calories 262 kcal

    Ingredients
      

    • 1 ½ lb beets washed and cleaned
    • ½ cup chopped hazelnuts
    • 2 tablespoon olive oil
    • 1 lemon juice of
    • ½ teaspoon kosher salt
    • 1 tsp sumac
    • 6 cups kale
    • 4 oz feta cheese
    • 1 tbsp zaatar
    • 1 carrot shredded

    Instructions
     

    • Place the beets in a pot or a saucepan and fill the pot with water until it comes 2 inches above the beets. Turn the heat on to high and cook the beets for 40 to 60 minutes until they are fork tender. Once cooked, peel then and cut them into chunks.
    • Roughly chop the hazelnuts. Place a small pan over medium heat and toast the hazelnuts for 5-10 minutes, stirring occasionally, until a bit golden.
    • Place the kale in a bowl and add the olive oil with lemon juice, salt and sumac. Massage it using your fingers so every piece of kale is coated with the dressing.
    • Add in the beets, crumbled feta, zaatar and carrots. Toss to combine. Transfer to a serving bowl and top with toasted hazelnuts.

    Video

    Notes

    • You can cook the beets and make the dressing ahead of time, but it's best to massage the kale and assemble the salad right before serving.
    • Use a block of feta and crumble it yourself instead of using store-bought crumbled feta which tends to be drier. 
    • You can use spring mix instead of kale, in which case simply toss the dressing with the salad. 
    • Find sumac and zaatar at your local Middle Eastern or Mediterranean store or online. 
    • This salad is best served fresh. Store the leftovers in an airtight container and refrigerate for up to 2 days. 

    Nutrition

    Calories: 262kcalCarbohydrates: 26gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 812mgPotassium: 1014mgFiber: 10gSugar: 14gVitamin A: 12807IUVitamin C: 118mgCalcium: 453mgIron: 5mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
    « Best Christmas Side Dishes
    Best Christmas Appetizers »
    11 shares

    Reader Interactions

    Comments

    1. Kushigalu

      January 26, 2023 at 12:13 pm

      5 stars
      Refreshing and colorful beet salad recipe. Thanks for sharing.

      Reply
    2. Nathan

      January 26, 2023 at 11:01 am

      5 stars
      I can't say I've ever cooked with zataar before, so I'm excited to try this recipe! Always looking for fun and exciting salads to keep things healthy around here 🙂

      Reply
    3. Beth

      January 26, 2023 at 10:56 am

      5 stars
      I love that this recipe is flavorful, healthy, and can be enjoyed for days - perfect!

      Reply
    4. kushigalu

      December 08, 2022 at 10:22 am

      5 stars
      Love the combination of ingredients in this salad recipe. so healthy and colorful. Thanks for sharing

      Reply
    5. Lisa

      December 08, 2022 at 10:20 am

      5 stars
      I love beet salad and the flovors in this one are terrific!

      Reply
    6. Gloria

      December 08, 2022 at 10:15 am

      5 stars
      What a great salad for lunch or dinner. Add a protein and make it the main meal. I love to roast my beets.

      Reply
    7. Tayler

      December 08, 2022 at 10:13 am

      5 stars
      I made this salad with dinner last night and it was incredible! Definitely going on our regular rotation!

      Reply
    8. dana

      December 08, 2022 at 9:43 am

      5 stars
      LOVED this recipe! I love both beets and zaatar but never thought to bring them together. Genius!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Instagram
    • Facebook
    • Twitter
    • Pinterest

    Welcome to Unicorns in the Kitchen, where we share delicious recipes from our kitchen to yours. You’re in for a delicious adventure and collection of unique and tasty recipes.

    Read more...

    Fall Dinner Ideas

    • Tomato Rice Persian Style (Dami Gojeh Farangi)
    • Easy Greek Pastitsio Recipe
    • Roasted Chicken and Vegetables Turkish Style
    • Mujadara - Lebanese Lentils and Rice with Crispy Onions

    Latest Recipes

    • Best Blackened Salmon Recipe
    • 65+ Best Persian Recipes To Try
    • Burrata with Tomatoes and Peach
    • Best Healthy Lunch Ideas

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • About US

    All images and content are copyright protected. Please do not use my images or recipes without prior permission. Read about privacy policy and copyright Here. Our site contains affiliate links. Thank you for supporting.

    Copyright 2019, All rights reserved.
    Read about privacy policy and copyright Here.

    11 shares