Mary Berry Beetroot and Feta Salad

I didn’t expect this salad to win me over, honestly. Beetroot has always been a bit of a “meh” ingredient for me—either too earthy or too sweet. But one rainy Tuesday afternoon, staring down a wilting bunch of parsley and a rogue packet of feta in the fridge, I gave Mary’s version a go. It nearly flopped the first time—I over-marinated the onions and skipped toasting the pine nuts (rookie mistake). But once I got the balance right, it turned into something I now crave weekly. Let me show you how I fixed that.

What Makes This Recipe Special

Beetroot salad can so easily be bland or overpowering—but this one just works. The tang from the white wine vinegar dressing cuts through the sweetness of the beetroot, while the creamy, salty feta ties it all together. Toasted pine nuts add just enough richness and crunch. The real surprise? Letting the onions marinate in the dressing first—it takes away their harsh bite and blends them beautifully into the salad. Most recipes miss that step, but it’s key here.

INGREDIENTS + WHY THEY MATTER

• Cooked Beetroot (500g) – Sweet, earthy base. I’ve used both freshly cooked and vacuum-packed; fresh wins for flavour, but both work.
• Toasted Pine Nuts (50g) – Adds richness and crunch. Skipping the toasting? Don’t. Raw ones are bland and waxy.
• Feta (100g) – Salty contrast to the sweet beetroot. I tried goat cheese once—too creamy, not enough bite.
• Chopped Parsley (1 tbsp) – Bright, fresh note that lifts the whole thing.
• Red Onion (½ small, thinly sliced) – Soaked in dressing to mellow the flavour.
• Dressing:
  • Dijon Mustard (2 tsp) – Adds a kick that keeps things interesting.
  • White Wine Vinegar (2 tbsp) – Sharpens and balances the sweetness.
  • Olive Oil (2 tbsp) – Rounds out the dressing.
  • Caster Sugar (1 tbsp) – Just enough to soften the acidity.
  • Salt + Pepper – Don’t skip the seasoning—everything tastes flat without it.

Making It Yours (Without Ruining It)

• Dairy-free? Swap feta for a firm dairy-free feta-style block. I tested Nush and it held up nicely.
• Nut-free? Toasted sunflower seeds work in a pinch—not as buttery, but still crunchy.
• No white wine vinegar? Apple cider vinegar’s fine, just a touch sweeter—maybe ease up on the sugar.
• Herbs – I once swapped parsley for fresh mint—interesting, but borderline toothpaste. Stick with parsley unless you’re feeling brave.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pine nuts tasted bland	Forgot to toast them	Always toast in a dry pan—watch closely, they burn fast
Salad went soggy	Added dressing too early	Assemble just before serving
Onion was too strong	Didn’t marinate long enough	Give it the full 10 minutes in the dressing

HOW TO MAKE MARY BERRY’S BEETROOT AND FETA SALAD

1. Slice the Beetroot: Arrange your peeled, cooked beetroot in thin slices on a serving platter. Don’t stack them—they need room to soak up the dressing.
2. Make the Dressing: In a bowl, whisk together sugar, mustard, vinegar, and olive oil. Season well. It should taste sharp but balanced.
3. Marinate the Onion: Toss your thinly sliced red onion into the dressing. Let it sit for at least 10 minutes—longer if you can wait.
4. Toast the Pine Nuts: While the onions marinate, toast your pine nuts in a dry frying pan until golden. Shake the pan often—they turn fast.
5. Assemble: Pour the onion and dressing over the beetroot. Scatter over the toasted pine nuts, crumbled feta, and parsley.
6. Taste + Adjust: Add a final pinch of salt or a crack of pepper if needed. Serve immediately.

TIPS FROM MY KITCHEN

• I use rubber gloves when slicing beetroot—unless I fancy pink fingers for the week.
• I crumble the feta with my fingers straight over the salad. Less uniform, more texture.
• My red onions mellow better if I slice them really thin—almost paper-thin.
• If you’re making it for guests, layer everything just before serving for best presentation.

STORAGE + SERVING

• How Long It Lasts: Best eaten fresh, but keeps in the fridge for up to 2 days.
• Storage Tips: Store in a sealed container—but if it’s already dressed, expect a bit of sogginess.
• Freezer? Nope. Don’t even try it. Feta and beetroot don’t freeze well together.
• What to Serve With: Grilled chicken thighs, lamb chops, quinoa, or sourdough. I’ve also had it with a poached egg on top—10/10.

FAQs – Real Query Answers

Q: Can I use raw beetroot?
A: You can, but it needs to be grated and really fresh. I’ve done it once—not my favourite. Roasted or boiled beetroot gives better depth.

Q: Is this salad okay to make ahead?
A: Sort of. Prep everything ahead, but don’t dress it until just before serving. The feta goes soggy and the beetroot bleeds if left too long.

Q: What’s a good feta alternative?
A: I’ve tried a few—crumbly goat’s cheese works okay, but it’s creamier. You want something with a bit of salt and tang to balance the beetroot.

Q: Can I make this vegan?
A: Yep—just use a plant-based feta (I’ve used Nush) and you’re sorted.

Q: Is this low carb?
A: Relatively. The beetroot has natural sugars, but nothing too wild—about 20g of carbs per serving.

Try More Recipes:

• Mary Berry Warm Chicken and Dill Salad
• Mary Berry Broccoli and Quinoa Salad
• Mary Berry Coronation Coleslaw
• Mary Berry Noodle Nori Salad