Feta and Beetroot Salad Wrap
Earthy roasted beetroots paired with creamy, salty feta cheese and crisp fresh greens, all wrapped up in a soft tortilla. A bright, colorful lunch that comes together in under 30 minutes and tastes just as good at a desk as it does on a picnic blanket.
For 4 servings
- prep
Preheat the oven and prepare the beetroots.
1.Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.2.Scrub and trim the beetroots. Cut them into 1-inch cubes.TIPWear gloves or rub a little oil on your hands to keep the beet juice from staining your skin. - roast · ~30 min
Roast the beetroot.
1.Toss the beetroot cubes with 2 tablespoons olive oil, a pinch of salt, and a pinch of black pepper.2.Spread them in a single layer on the prepared baking sheet.3.Roast for 25-30 minutes, tossing halfway through, until fork-tender and lightly caramelized at the edges.4.Remove from oven and let cool slightly.TIPA little char on the edges adds a wonderful smoky sweetness. Don't pull them too early. - mix
Whisk the lemon dressing.
1.In a small bowl, combine 2 tablespoons olive oil, lemon juice, a pinch of salt, and a pinch of black pepper.2.Whisk until well blended. - mix
Toss the salad filling.
1.In a large bowl, combine the roasted beetroot, crumbled feta cheese, arugula, and chopped walnuts.2.Drizzle the lemon dressing over the top.3.Gently toss until everything is lightly coated.TIPToss gently right before assembling to keep the arugula from wilting and the feta from turning to mush. - assemble · ~2 min
Warm the tortillas and assemble the wraps.
1.Warm each tortilla in a dry pan over medium heat for about 20 seconds per side, or until pliable.2.Spoon the beetroot and feta mixture along the center of each tortilla.3.Fold in the sides, then roll up tightly from the bottom.TIPDon't overfill the wraps. A tightly packed wrap is easier to hold together than a loose one. - serve
Slice and serve.
Cut each wrap in half diagonally. Serve immediately while the tortillas are still warm and the filling is fresh.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear disposable gloves when handling raw beetroot to avoid staining your hands.
- 2Roast the beetroot cubes in a single layer to ensure even caramelization.
- 3Let the roasted beetroot cool slightly before tossing with feta to prevent the cheese from melting.
- 4Toss the salad just before assembling to keep the arugula crisp and fresh.
- 5Warm the tortillas in a dry pan to make them pliable and easier to roll without cracking.
- 6Store assembled wraps tightly in foil or plastic wrap if making ahead; consume within 24 hours.
Adapt it for your goals.
Vegan
Replace feta with a firm, crumbled tofu marinated in lemon juice and nutritional yeast for a dairy-free, plant-based version.
high proteinHigh-protein
Add 100g of grilled chicken breast or chickpeas extra feta, and swap walnuts for almonds to boost protein content.
low carbLow-carb
Use large lettuce leaves or collard greens in place of tortillas for a gluten-free, low-carb wrap option.
extra crunchExtra crunch
Add thinly sliced cucumber and bell pepper strips for more texture and a fresh, watery crunch.
Why this is on our healthy list.
Rich in Folate
Beetroot is a great source of folate, which supports cell growth and red blood cell formation.
Good Source of Calcium
Feta cheese provides calcium for strong bones and teeth, with a lower fat content than many aged cheeses.
Heart-Healthy Fats
Walnuts and olive oil supply omega-3 fatty acids and monounsaturated fats that support cardiovascular health.
High in Antioxidants
Beetroot's betalain pigments and arugula's vitamin C act as antioxidants to help fight oxidative stress.
Frequently asked questions
Yes, but you'll miss the caramelized sweetness and firm texture. If using pre-cooked, simply dice and skip the roasting step—toss with dressing immediately.
