Beet Salad with Feta, Pistachios, and Citrus Recipe
A vibrant and refreshing beet salad featuring roasted beets, tangy citrus, crunchy pistachios, and creamy feta cheese, perfectly balanced with a zesty dressing and a hint of sweetness from craisins. Ideal as a colorful side dish or light meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Beets
- 1 1/2 pounds beets (red, golden, or a mix), cooked, peeled, and diced
Salad Mix
- 1/3 cup red onion, very finely chopped
- 1 garlic clove, finely minced (use a garlic press)
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar (or Apple Cider or Champagne Vinegar), more to taste
- 1 orange (2 tablespoons zest and 4 tablespoons juice)
- 1/2-1 cup craisins or dried currants
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 cup cilantro, chopped (tender stems OK; or substitute with mint, Italian parsley, or basil)
- 1/2-1 cup pistachios
- 1 cup feta cheese, cut into cubes
Optional Garnish
- Pomegranate seeds for a festive twist
Instructions
- Cook the Beets: Boil, roast, or steam the beets until fork tender, which usually takes about 45-60 minutes depending on size. This can be done ahead of time or you can purchase pre-steamed beets for convenience.
- Peel the Beets: After cooking, trim the beets and rub under cool running water to easily remove the skins.
- Dice the Beets: Cut the peeled beets into small, 1/2-inch cubes and place them in a large mixing bowl.
- Combine Salad Ingredients: Add the finely chopped red onion, minced garlic, olive oil, vinegar, orange zest and juice, craisins, salt, and pepper to the bowl with the diced beets.
- Add Herbs and Nuts: Add chopped cilantro, pistachios, and cubed feta cheese to the mixture.
- Toss the Salad Gently: Mix all ingredients carefully to combine without crushing the beets or feta.
- Season to Taste: Taste the salad and adjust seasoning by adding more salt, pepper, orange juice, or vinegar as desired to achieve the perfect balance.
- Serve and Garnish: Transfer the salad to a serving bowl or platter. Garnish with extra cilantro, pistachios, craisins, feta, and optional pomegranate seeds for a colorful and festive presentation.
Notes
- Beets can be cooked in advance and refrigerated to save time.
- Use a garlic press for finely minced garlic to evenly distribute flavor.
- You can substitute the cilantro with mint, Italian parsley, or basil depending on preference.
- For a sweeter twist, adjust the amount of craisins or add a drizzle of honey in the dressing.
- Optional garnish with pomegranate seeds adds a burst of color and tartness.
