Healthy and flavorful Beet Salad with Feta and Garbanzo Beans is a make-ahead must! Don’t miss this delicious side dish recipe that is so easy to make and great for parties, barbecues, or brunch.
If you are looking for a refreshing and healthy side dish to serve at your next get together, this is it. If you don’t think you a fan of beets, don’t let that sway you either. This salad is flavorful perfect as a lettuce topper or by itself.
If you are looking for another delicious and easy to make-ahead salad, don’t miss my Asian Noodle Salad. Made with whole wheat noodles, cabbage, and a tasty tangy peanut dressing.
How to Make Beet Salad
Super simple, this Beet Salad uses the vacuumed-packed beets that you find in the produce section of the grocery store. I normally buy mine at Trader Joe’s but have even seen them offered at Costco. They are perfectly cooked and taste just like you boiled the beets yourself.
However, if you prefer to use fresh beets, just peel and bake in a foil packet until tender. You could also boil them as well. Check out a great tutorial on How to Cook Beets (4 Easy Methods). Point being, don’t let the idea of beets or cooking beets sway you from making this tasty salad.
Firstly, to make the salad just dice the cooked beets in to chunks. Add in the drained and rinsed garbanzo beans, diced celery, and red onion.
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Secondly, in a small bowl, whisk together the ingredients for the dressing. Pour over the beets, onion, and celery and toss to combine. Lastly, add in the feta cheese and gently toss to combine. That’s it!
You can make this Beet Salad up to a day in advance. If making in advance, it’s best to add the feta right before serving so that it doesn’t break up too much ahead of time.
Beet Salad with Feta and Garbanzo Beans
Ingredients
- 1 pound steamed and peeled beets, cut into ½ inch pieces
- 1 15 ounce can Garbanzo beans, drained and rinsed
- ½ cup celery, finely diced
- ½ cup feta, crumbled
- ¼ cup red onion, finely diced
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- salt and pepper to taste
Instructions
- In a large bowl, toss together the beets, beans, onion, and celery. If serving immediately, add the feta, otherwise toss in the feta before serving.
- Make the dressing: combine all ingredients and whisk. Add the dressing to the salad and toss gently to combine.
Notes
Nutrition
This looks so good – like one I made a couple of weeks ago but the beets it called for was a can of pickled beets, drained and instead of the celery it called for walnuts. The dressing had the same ingredients, but not sure of the quantities. So I am looking forward to making this one -;thank you for posting and sharing this recipe! Julianne
Great salad, very close to one I’ve been making, love it! I used pickled beets and experiment with other ingredients, fresh herbs like parsley, cilantro, basil… I’ve also tried cucumbers, artichoke hearts, and edamame. Versatile and wonderful!
Yay! So many great suggestions for additions. Thank you!
Can this recipe be adjusted to use pickled beets?
Yes, pickled beets would work great here and it would give the salad a bit of tang too! Enjoy! 🙂
Absolutely delicious! (I added a handful of walnuts and another of raisins…soooo good!) This recipe goes on my “keep” list.
Great additions! So happy you love the recipe 🙂
This salad is so delicious and very tasty! My husband and I absolutely love beets, and this was right up our alley. Definitely making this again!
I love beets so much, so this looks perfect!! Bookmarked to make later, thank you so much for the recipe 🙂
What a delicious salad! I love the kick from the mustard vinaigrette, and it pairs beautifully with the salty feta and sweet beets!
SO many gorgeous flavours and ingredients in here, really delicious.
Looks delicious! Beets and feta are a great combination.