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Roasted beets with walnuts, herbs, and a sharp dressing. The Thessaloniki salad that anchors the meze table.
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ingredients
🥬 PRODUCE
•
600g medium beets, scrubbed
•
Fresh dill and parsley
•
🌰 NUTS
•
½ cup walnuts, toasted and roughly broken
🧀 DAIRY
•
80g feta, crumbled
•
🫙 DRESSING
•
3 tbsp extra-virgin olive oil
•
2 tbsp red wine vinegar
•
1 tsp honey
•
1 small garlic clove, grated
•
Salt
•
Black pepper
Thessaloniki
Beetroot Walnut Salad
Roasted beets with walnuts and yogurt dressing.
Roasted beets with walnuts, herbs, and a sharp dressing. The Thessaloniki salad that anchors the meze table.
Ingredients
🥬 PRODUCE
— 600g medium beets, scrubbed
— Fresh dill and parsley
🌰 NUTS
— ½ cup walnuts, toasted and roughly broken
🧀 DAIRY
— 80g feta, crumbled
🫙 DRESSING
— 3 tbsp extra-virgin olive oil
— 2 tbsp red wine vinegar
— 1 tsp honey
— 1 small garlic clove, grated
— Salt
— Black pepper
Prep
🔥 OVEN
— Preheat oven to 400°F.
🔪 PREP FIRST
— Wrap beets individually in foil.
— Place on baking sheet.
Method
STEP 1 — ROAST BEETS
— Roast at 400°F for 50–60 minutes.
— Test with a knife — it should slide in with no resistance.
— Cool enough to handle.
— Peel under cold running water — skins slip off.
— Cut into wedges.
STEP 2 — MAKE DRESSING
— Whisk olive oil, vinegar, honey, garlic, salt, and pepper.
STEP 3 — DRESS BEETS
— Toss warm beet wedges in dressing immediately.
👉 Dress while still warm — beets absorb dressing better warm.
STEP 4 — ASSEMBLE
— Arrange on a plate.
— Scatter toasted walnuts.
— Crumble feta over.
— Scatter dill and parsley.
— Final drizzle of olive oil.
Chef's Note: Dress the beets while still warm. Room-temperature beets absorb dressing. Cold beets don't.