I didnโt expect this salad to win me over, honestly. Beetroot has always been a bit of a โmehโ ingredient for meโeither 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 Maryโs version a go. It nearly flopped the first timeโI 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 overpoweringโbut 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 firstโit takes away their harsh bite and blends them beautifully into the salad. Most recipes miss that step, but itโs key here.
INGREDIENTS + WHY THEY MATTER
- Cooked Beetroot (500g) โ Sweet, earthy base. Iโve used both freshly cooked and vacuum-packed; fresh wins for flavour, but both work.
- Toasted Pine Nuts (50g) โ Adds richness and crunch. Skipping the toasting? Donโt. Raw ones are bland and waxy.
- Feta (100g) โ Salty contrast to the sweet beetroot. I tried goat cheese onceโtoo creamy, not enough bite.
- Chopped Parsley (1 tbsp) โ Bright, fresh note that lifts the whole thing.
- Red Onion (ยฝ small, thinly sliced) โ Soaked in dressing to mellow the flavour.
- Dressing:
- Dijon Mustard (2 tsp) โ Adds a kick that keeps things interesting.
- White Wine Vinegar (2 tbsp) โ Sharpens and balances the sweetness.
- Olive Oil (2 tbsp) โ Rounds out the dressing.
- Caster Sugar (1 tbsp) โ Just enough to soften the acidity.
- Salt + Pepper โ Donโt skip the seasoningโeverything 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 pinchโnot as buttery, but still crunchy.
- No white wine vinegar? Apple cider vinegarโs fine, just a touch sweeterโmaybe ease up on the sugar.
- Herbs โ I once swapped parsley for fresh mintโinteresting, but borderline toothpaste. Stick with parsley unless youโre feeling brave.
MISTAKES IโVE 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 panโwatch 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 BERRYโS BEETROOT AND FETA SALAD
- Slice the Beetroot: Arrange your peeled, cooked beetroot in thin slices on a serving platter. Don’t stack themโthey need room to soak up the dressing.
- Make the Dressing: In a bowl, whisk together sugar, mustard, vinegar, and olive oil. Season well. It should taste sharp but balanced.
- Marinate the Onion: Toss your thinly sliced red onion into the dressing. Let it sit for at least 10 minutesโlonger if you can wait.
- Toast the Pine Nuts: While the onions marinate, toast your pine nuts in a dry frying pan until golden. Shake the pan oftenโthey turn fast.
- Assemble: Pour the onion and dressing over the beetroot. Scatter over the toasted pine nuts, crumbled feta, and parsley.
- 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 beetrootโunless 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 thinโalmost paper-thin.
- If youโre 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 containerโbut if itโs already dressed, expect a bit of sogginess.
- Freezer? Nope. Donโt even try it. Feta and beetroot donโt freeze well together.
- What to Serve With: Grilled chicken thighs, lamb chops, quinoa, or sourdough. Iโve also had it with a poached egg on topโ10/10.
FAQs โ Real Query Answers
Q: Can I use raw beetroot?
A: You can, but it needs to be grated and really fresh. Iโve done it onceโnot my favourite. Roasted or boiled beetroot gives better depth.
Q: Is this salad okay to make ahead?
A: Sort of. Prep everything ahead, but donโt dress it until just before serving. The feta goes soggy and the beetroot bleeds if left too long.
Q: Whatโs a good feta alternative?
A: Iโve tried a fewโcrumbly goatโs 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: Yepโjust use a plant-based feta (Iโve used Nush) and youโre sorted.
Q: Is this low carb?
A: Relatively. The beetroot has natural sugars, but nothing too wildโabout 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
Mary Berry Beetroot and Feta Salad
Course: SaladsCuisine: BritishDifficulty: Easy4
servings10
minutes10
minutes285
kcalEarthy beetroot, salty feta, and tangy dressingโthis saladโs bold, fresh, and shockingly satisfying.
Ingredients
500g cooked beetroot, peeled and sliced
50g pine nuts, toasted
100g feta cheese, crumbled
1 tbsp chopped parsley
- For the Dressing:
1 tbsp caster sugar
2 tsp Dijon mustard
2 tbsp white wine vinegar
2 tbsp olive oil
ยฝ small red onion, thinly sliced
Salt and pepper, to taste
Directions
- Arrange beetroot slices on a serving platter.
- Whisk sugar, mustard, vinegar, and oil in a bowl. Season.
- Add onion to dressing; let sit for 10 mins.
- Toast pine nuts in a dry pan until golden.
- Pour dressing and onions over beetroot.
- Top with feta, pine nuts, and parsley. Serve immediately.
Notes
- I use rubber gloves when slicing beetrootโunless 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 thinโalmost paper-thin.
- If youโre making it for guests, layer everything just before serving for best presentation.