Mary Berry, the beloved British culinary icon, is renowned for her knack for turning simple ingredients into truly memorable dishes-and her Beetroot and Feta Salad is a shining example of this. This salad is a vibrant, rustic celebration of contrasts: the natural sweetness and earthiness of beetroot paired with the creamy, salty tang of feta cheese. Add to that the peppery zing of arugula (also known as rocket), a gentle crunch from toasted nuts or seeds, and a zesty vinaigrette that ties everything together-it’s a fresh, satisfying dish perfect as a light lunch, a sophisticated starter, or a side for grilled meats and fish.
Unlike many salads that rely on lots of leafy greens, this one is hearty and substantial, thanks to the beets. It’s also visually stunning, with deep ruby hues from the beetroot contrasted against the snowy white feta and the vibrant green leaves. It’s not just a salad; it’s a feast for the senses.
Mary Berry’s Beetroot And Feta Salad Recipe
Ingredients Needed
Here’s what you’ll need to recreate Mary Berry’s Beetroot and Feta Salad at home. The beauty lies in the simplicity and balance of these ingredients:
Main Ingredients
- Cooked beetroot (not pickled): about 4 medium-sized beets, peeled and cut into wedges or slices
- Feta cheese: 150g (about 5 oz), crumbled
- Rocket (arugula): two generous handfuls
- Walnuts or pine nuts: a small handful, lightly toasted (optional but adds a beautiful crunch and nutty flavor)
- Fresh mint or parsley: finely chopped, for garnish and freshness
For The Dressing
- Olive oil: 3 tablespoons (extra virgin for the best flavor)
- Balsamic vinegar: 1 tablespoon (adds a rich sweetness and tang)
- Dijon mustard: 1 teaspoon (for a little kick and creaminess)
- Honey: 1 teaspoon (balances the acidity beautifully)
- Salt and freshly ground black pepper: to taste
Equipment Needed
You don’t need a professional kitchen to make this salad. Just gather these basics:
- Cutting board and sharp knife – for prepping the beetroot and herbs
- Small frying pan or skillet – for toasting the nuts (optional but worth it!)
- Mixing bowl – to combine the salad ingredients
- Small jar or bowl – to make and mix the dressing
- Salad tongs or serving spoons – to toss and serve
- Serving plate or platter – presentation matters, especially with something this colorful!
Instructions To Make Mary Berry’s Beetroot And Feta Salad
Let’s get into the step-by-step process, and trust me, it’s as easy as it is delicious.
1. Prepare The Beetroot
If you’re using precooked beetroot (vacuum-packed or roasted at home), make sure it’s cool, then cut it into chunky wedges or bite-sized pieces. Avoid using pickled beetroot-it’s too vinegary and will overpower the balance.
2. Toast The Nuts
If you’re using walnuts or pine nuts, heat a small dry skillet over medium heat. Toss the nuts in for a couple of minutes, shaking the pan frequently, until they’re golden and fragrant. Set aside to cool.
3. Make The Dressing
In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake vigorously until emulsified-smooth and creamy.
4. Assemble The Salad
In a large bowl, combine the beetroot and rocket. Drizzle most of the dressing over and toss gently to coat without breaking up the beetroot too much.
5. Add The Feta And Nuts
Gently scatter over the crumbled feta cheese and the toasted nuts. Don’t mix too vigorously-let those contrasting textures shine!
6. Garnish And Finish
Sprinkle over your fresh mint or parsley. Drizzle with a touch more dressing if desired, and serve immediately.
Tips And Tricks
To really elevate your salad game, keep these pointers in mind:
1. Use Fresh, High-Quality Ingredients
This salad is so simple that the quality of your ingredients really matters. Choose beetroot that’s tender and sweet, preferably roasted or steamed. Go for a good-quality feta-Greek if possible-for the best flavor.
2. Customize The Greens
Not a fan of rocket? Try baby spinach, watercress, or mixed spring greens. You can even throw in a few shredded red cabbage leaves for extra crunch and color.
3. Make It A Meal
Add protein like grilled chicken, salmon, or lentils if you want to turn this salad into a main course. A poached egg on top also makes it extra indulgent.
4. Prep Ahead
You can roast the beetroot and make the dressing ahead of time. Keep them separate until just before serving to maintain the salad’s texture and freshness.
5. Add A Crunchy Element
Beyond nuts, consider adding crispy chickpeas or toasted seeds like sunflower or pumpkin for an alternative crunch.
Mary Berry’s Beetroot and Feta Salad is everything a good salad should be-bright, bold, and full of character. It balances sweet and savory, soft and crunchy, and creamy and fresh in every bite. It’s a dish that can effortlessly impress guests or simply elevate your weekday lunch. Most importantly, it’s approachable and versatile, just like Mary herself.
So, whether you’re serving it up at a summer picnic, as a dinner party starter, or enjoying it solo with a slice of crusty bread, this salad is a reminder that sometimes, the simplest things really are the most delicious. Dig in and enjoy every colorful forkful!
Easy Recipe Variations For Mary Berry’s Beetroot And Feta Salad
The beauty of Mary Berry’s beetroot and feta salad lies in its versatility. While the classic version includes tender cooked beetroot, crumbled feta, peppery arugula or watercress, and often a simple balsamic or lemon vinaigrette, there’s room to play around depending on the season, your pantry, or your culinary mood.
1. Add A Crunch Element
- Toasted Nuts: Walnuts, pecans, or pine nuts add a buttery crunch and a nutty depth that complements both the earthy beetroot and the sharpness of the feta.
- Seeds: Pumpkin or sunflower seeds are excellent if you want a lighter crunch with a touch of toasty flavor.
2. Introduce A Sweet Note
- Roasted Pears or Apples: A few slices of roasted or caramelized pears can add a soft, sweet contrast to the saltiness of the feta.
- Dried Fruits: Try golden raisins, chopped dates, or dried cranberries for little bursts of sweetness that brighten each bite.
3. Switch Up The Greens
- Baby Spinach: Adds a mild, smooth backdrop that allows the beets and feta to shine.
- Mixed Baby Greens: A blend of leaves-perhaps with a bit of frisée, red chard, or radicchio-adds a variety of textures and slight bitterness.
- Fresh Herbs: Toss in a handful of chopped mint, dill, or parsley for fresh, herbaceous notes that uplift the whole salad.
4. Play With The Dressing
- Honey-Mustard Vinaigrette: The sweet tanginess of honey and mustard melds beautifully with beets.
- Orange Balsamic Dressing: A splash of fresh orange juice mixed with balsamic vinegar and olive oil adds a citrusy brightness that sings with feta.
- Yogurt Dill Dressing: For a creamier take, combine Greek yogurt, lemon, and dill-this gives the salad a more Eastern European feel.
5. Add A Grain For Heft
- Quinoa or Couscous: These light, fluffy grains bulk out the salad and make it more substantial as a main dish.
- Farro or Barley: For a chewier, more rustic base, grains like farro add a hearty depth.
Storing Leftovers
Now, beetroot is a gorgeous ingredient, but it loves to bleed its deep, rich magenta hue into everything it touches-which includes feta and delicate greens. So storing leftovers needs a bit of finesse.
1. Store Components Separately
The best way to preserve the texture and appearance is to store the components in separate containers:
- Keep the roasted or boiled beetroot in one container (ideally glass, since beet juice can stain plastic).
- Store the crumbled feta separately.
- Greens should be wrapped loosely in paper towels and placed in a zip-top bag or airtight container to stay crisp.
- The dressing should go in a small jar or bottle so you can shake it up when ready to serve again.
2. How Long Does It Last?
- Beetroot: Up to 5 days in the fridge.
- Feta: Will last a week, maybe more if stored in brine.
- Greens: Best consumed within 2-3 days to avoid wilting.
- Assembled Salad: If everything’s mixed already, aim to eat it within 24 hours for optimal texture.
Pro Tip: If you’re storing an already dressed salad, add a few fresh greens just before eating to restore that crisp bite.
What To Eat With Mary Berry’s Beetroot And Feta Salad?
This salad can swing in many directions: light and summery, hearty and autumnal, or even luxurious and festive. Here are some delicious pairing ideas to elevate your meal:
1. With Proteins
- Grilled Chicken: Lightly seasoned or marinated in lemon and herbs, grilled chicken pairs wonderfully with the tang of the feta and sweetness of the beetroot.
- Lamb Chops: A more indulgent option-the rich, gamey flavor of lamb beautifully complements earthy beetroot.
- Salmon Fillet: Roasted or pan-seared salmon brings omega-rich decadence and a buttery texture that contrasts with the salad’s freshness.
2. As Part Of A Mezze Or Tapas Spread
- Pair with hummus, baba ganoush, warm pita, and perhaps some marinated olives for a Mediterranean vibe.
- Add a dish of roasted red pepper dip (muhammara) or tzatziki for extra complexity.
3. On The Side Of Soup Or Stew
- A warm lentil soup or butternut squash soup pairs nicely for a cozy, comforting meal.
- You could also serve the salad alongside a hearty beef stew or mushroom ragout for a yin-yang of freshness and richness.
4. With Breads And Cheese
- Add a chunk of crusty sourdough or artisan rye bread, and maybe a side of herb butter or olive tapenade.
- Complement the feta with other cheeses: maybe a soft goat’s cheese, manchego, or aged cheddar for a cheese board-style ensemble.
Conclusion
Mary Berry’s beetroot and feta salad is more than just a side dish-it’s a celebration of color, texture, and bold flavor. It’s also a perfect canvas for creativity. With just a few simple tweaks-adding grains, fresh herbs, a punchy dressing, or a sweet element-you can turn this salad into a main course, a festive starter, or a nourishing lunch.
Whether you’re savoring it as a solo meal or pairing it with a rustic roast or delicate grilled fish, this salad proves that healthy can be satisfying, and simplicity can be truly spectacular. And the best part? It’s as easy to store and remix as it is to prepare. Let your imagination guide you, and this dish can become a regular star in your kitchen rotation.
FAQs
What Ingredients Do I Need For Mary Berry’s Beetroot And Feta Salad?
To make Mary Berry’s beetroot and feta salad, you will need the following ingredients: cooked beetroot (either fresh or vacuum-packed), feta cheese (crumbled or cubed), mixed salad leaves (such as rocket or spinach), walnuts (optional for added crunch), a lemon (for zest and juice), olive oil, balsamic vinegar, and seasoning (salt and pepper). Some variations may include fresh herbs like parsley or mint, depending on your personal taste.
How Do I Prepare The Beetroot For The Salad?
If you’re using raw beetroot, start by peeling and grating or thinly slicing it. If you’re using pre-cooked beetroot (either vacuum-packed or jarred), simply drain and slice it into rounds or wedges. Ensure the beetroot is well-drained to avoid excess moisture in your salad. A good tip is to wear gloves when handling raw beetroot to prevent staining your hands.
Can I Make Mary Berry’s Beetroot And Feta Salad Ahead Of Time?
Yes, you can prepare the components of Mary Berry’s beetroot and feta salad in advance. You can slice or grate the beetroot, crumble the feta cheese, and mix the salad leaves a few hours before serving. However, it’s best to assemble the salad with the dressing just before serving to keep the ingredients fresh and prevent wilting. If you’re making it a day ahead, keep the dressing separate and toss it just before eating.
