Keto Beetroot Salad Recipe: A Colourful Low-Carb Delight

Last updated on April 15, 2026

There are certain recipes that sneak into your life and instantly become your craving almost every week. My today’s Keto Beetroot Salad recipe has done the same for me. If you have been following my healthy food journey, you may recall that I mentioned this recipe in my recent Navratri fasting food blog. During fasting, I added only fruits, veggies, and rock salt to keep it simple. But since I liked it so much, I tried making it even tastier and keto-friendly after Navratri festivities.

While I gave it a little Indian touch, this salad recipe has been popular on many US restaurant menus as “Beet Salad” for quite some time now. The earthy taste of sweet beetroot, combined with crunchy nuts and creamy cheese, makes it totally worthy of a chef’s kiss. In certain restaurants, you may find this salad in meat or chicken variants as well.

However, I’m keeping it vegetarian and keto. Therefore, my selected ingredients, including walnuts and feta cheese, fit perfectly into the low-carb lifestyle of vegetarians. Trust me, this recipe hits the right balance of refreshing and satisfying.

Preparation time
10 minutes

Roasting time
40 minutes

Total time
50 minutes

Servings
2 bowls

Ingredients:

• 2 Medium Beetroots
• 1/4 Cup Roughly Chopped Walnuts
• 1/2 Cup Feta Cheese
• 2 tbsp Finely Chopped Fresh Mint Leaves
• 2 tbsp Extra Virgin Olive Oil
• 1½ tbsp Apple Cider Vinegar
• 1/4 tsp Rock Salt (or as per your taste)
• 1/4 tsp Garlic Powder
• ¼ tsp Freshly Ground Black Pepper

Instructions:

1. Preheat the oven to 200°C. Keep whole beetroots on a baking sheet, gently wrap in foil, and roast for around 35 to 40 minutes until fork-tender.  Once cooled, peel once and cut into wedges or cubes (as you prefer).
2. Put a dry pan over a low flame, add chopped walnuts, and toast until fragrant and slightly darker.
3. Take a bowl to mix apple cider vinegar, olive oil, salt, garlic powder, and pepper together. Taste and adjust your seasoning as per your preference.
4. Now, add beetroot into the bowl, toasted walnuts, spread crumbled Feta cheese, and finally finish with finely chopped mint leaves. Give the mixture a gentle toss and serve fresh.

Nutritional Value:

Calories
260 kcal

Fat
22g

Protein
7g

Carbohydrates
7g

Liked this vibrant Keto Beetroot Salad Recipe? Do try it yourself and share how it turned out for you. I would love to see your colourful plates and keto creativity. Please, tag me on Facebook or Instagram so I can cheer you on your keto recipes as well.

For those who prefer more such healthy and light recipes, I have more such refreshing recipes, like Keto Guacamole and Lemon Cheese Salad. Both these recipes are complete crowd-pleasers and very easy to prepare.

Eat well. Stay bright. Keep glowing!