Christmas Boiled Beetroot with Feta Cheese and Walnuts

Recipe from Lily Moore
Christmas Boiled Beetroot with Feta Cheese and Walnuts
Cooking time: 15 min
Servings 4
This hearty beetroot with feta cheese and walnuts will have the entire family running to the dinner table. It is a comfort food at its best and tastes just as good the next day.


  • Red wine vinegar
    2 tbsp.
  • Beets
    17,6 oz.
  • Walnuts
    1 handful
  • Feta cheese
    7 oz.
  • Mild white wine vinegar
    8,8 fl. oz.
  • Sugar
    7 oz.
  • Cinnamon
    2 sticks
  • Star anise
    2 pcs.
  • Olive oil
    4 tbsp.
  • Honey
    4 tbsp.
  • Dijon mustard
    2 tbsp.
  • Sea salt
    to taste
  • Freshly ground pepper
    to taste
  • Coriander seeds
    1 tbsp.

Nutrition facts per serving

  • Calories

    377 kcal

  • Protein

    8 g

  • Fat

    28 g

  • Carbohydrates

    22 g


  • Bring 35.27 fl. oz. of water, white wine vinegar and sugar to a boil, let the sugar dissolve. Add the cinnamon sticks, coriander seeds and star anise to the broth. Boil the beets in the broth for about 1 hour until soft, for large tubers it can be longer.

  • Now fry the walnuts in a pan over medium heat. Mix the olive oil, honey, mustard, red wine vinegar and season with pepper and salt.

  • When the beets are ready, remove them from the broth, let them cool and peel. Serve warm with walnuts, honey dressing and crumbled feta.


  • It can be stored in the fridge for a couple of days.

Bon Appetit!

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