Roasted Beet Salad with Feta and Pistachios
This colorful and nutritious salad combines the earthy sweetness of roasted beets with the creamy tang of feta cheese and the satisfying crunch of pistachios. It’s a perfect blend of textures and flavors that works well as a light lunch or a refreshing side dish for dinner. The greens add freshness, while a simple balsamic vinaigrette ties everything together. This salad is not only beautiful but also packed with antioxidants, healthy fats, and protein.
Estimated Time:
Prep Time: 15 minutes
Cook Time (roasting beets): 40–50 minutes
Total Time: ~1 hour
Ingredients:
For the salad:
3–4 medium beets, roasted and cubed
4 cups mixed greens (e.g., arugula, spinach, or romaine)
1/3 cup crumbled feta cheese
1/4 cup shelled pistachios (lightly toasted for extra flavor, optional)
Salt and black pepper to taste
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (or red wine vinegar)
1 teaspoon honey or maple syrup
1/2 teaspoon Dijon mustard (optional, for tang)
Salt and pepper to taste
Instructions:
Roast the beets:
Preheat oven to 400°F (200°C).
Wash beets and wrap them in foil. Place on a baking sheet and roast for 40–50 minutes or until tender when pierced with a fork.
Let cool, then peel and cut into cubes.
Prepare the dressing:
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper until well combined.
Assemble the salad:
In a large salad bowl or on individual plates, arrange the greens.
Top with roasted beet cubes, crumbled feta, and pistachios.
Drizzle with dressing just before serving. Toss gently if desired.
Tips:
Peeling Beets Easily: After roasting, rub the skins off with a paper towel or use gloves to avoid staining your hands.
Make Ahead: Roast beets in advance and store them in the fridge for up to 4–5 days.
Serving Temperature: This salad is best served slightly chilled or at room temperature.
Variations:
Cheese Alternatives:
Substitute feta with goat cheese, blue cheese, or even shaved Parmesan for a different flavor profile.
For a vegan option, use a plant-based feta or skip the cheese entirely.
Add Fruits:
Add sliced oranges, apples, or pears for a sweet contrast.
Dried cranberries or pomegranate seeds also work well.
Protein Boost:
Add grilled chicken, chickpeas, or quinoa to turn it into a hearty meal.
Nut Swap:
Replace pistachios with walnuts, almonds, or sunflower seeds.
Greens Options:
Use kale, spring mix, or butter lettuce if you prefer different greens.
Dressing Variations:
Try a citrus vinaigrette (with orange or lemon juice) or a honey mustard dressing.
Q&A:
Q: Can I use canned or pre-cooked beets?
A: Yes, for convenience you can use pre-cooked or vacuum-sealed beets—just be sure they’re unsweetened and not pickled.
Q: How long does the salad keep in the fridge?
A: It’s best fresh, but you can store leftovers (undressed) in an airtight container for up to 2 days.
Q: Can I make this salad nut-free?
A: Absolutely! Simply omit the pistachios or replace them with roasted seeds like pumpkin or sunflower.
Nutrition (Approximate, per serving – based on 4 servings):
Calories: 250
Protein: 6g
Carbohydrates: 18g
Fat: 18g
Fiber: 4g
Sugars: 8g
Sodium: 300mg
Note: These values can vary based on the specific ingredients used.
Conclusion:
This Roasted Beet Salad with Feta and Pistachios is a vibrant, nutrient-rich dish that’s as delicious as it is beautiful. Whether you’re serving it as a side for a dinner party or enjoying it as a light meal, its balance of earthy, creamy, crunchy, and tangy elements makes it a favorite year-round. Easy to customize and perfect for meal prep, this salad is sure to impress both guests and your taste buds!