Beet Feta Pistachios Salad
This Beet Feta Pistachios Salad is a fresh, colorful mix that's both crunchy and creamy. The sweet earthiness of roasted beets pairs perfectly with the tangy, crumbly feta cheese, while…
Tip: save now, cook later.This Beet Feta Pistachios Salad is a fresh, colorful mix that’s both crunchy and creamy. The sweet earthiness of roasted beets pairs perfectly with the tangy, crumbly feta cheese, while the pistachios add a satisfying nutty crunch. It’s a simple combo that feels special and looks beautiful on the plate.
I love making this salad when I want something light but filling. Tossing everything together with a little olive oil and lemon juice brightens all the flavors and keeps it from feeling heavy. One tip I’ve learned is to roast the beets just until tender so they still have a bit of bite, which really makes the texture in the salad stand out.
My favorite way to serve it is as a side dish at a casual dinner or even as a colorful topping on a bed of greens for a quick lunch. Whenever I bring this salad to gatherings, people always ask for the recipe because it’s so easy and different from the usual salad routine. It’s definitely become a go-to in my kitchen that I’m excited to share!
Key Ingredients & Substitutions
Beets: Roasting beets brings out their natural sweetness, giving the salad a rich, earthy flavor. If roasting feels like a hassle, try using pre-cooked or pickled beets for a quicker option.
Feta Cheese: Feta adds a creamy, tangy kick that pairs wonderfully with the sweet beets. For a dairy-free choice, try crumbled firm tofu or a vegan feta alternative.
Pistachios: These nuts add a nice crunch and a subtle nutty flavor. If pistachios aren’t available, toasted walnuts or almonds also work well.
Fresh Herbs: Parsley is refreshing and bright. Mint is optional, but I like the extra cool note it adds. If you don’t have mint, fresh basil or cilantro can be used instead.
How Do You Roast Beets Perfectly Every Time?
Roasting beets brings out their sweetness, but it’s important to cook them just right so they’re tender but not mushy.
- Preheat oven to 400°F (200°C).
- Wrap beets individually in foil – this locks moisture in.
- Roast for 45-60 minutes depending on size. Test by piercing with a fork; it should slide in easily.
- Let beets cool before peeling – the skins slip off easily when cool.
- Slice or chop to your preference for the salad.
Taking your time here pays off with tender, flavorful beets that hold their shape well in the salad.
Equipment You’ll Need
- Roasting pan or baking sheet – perfect for roasting beets evenly without mess.
- Aluminum foil – helps keep beets moist while roasting and speeds up cooking.
- Sharp knife – needed to peel and slice the beets nicely for the salad.
- Mixing bowl – lets you toss beets with dressing and herbs without spilling.
- Small whisk or fork – great for mixing the simple lemon dressing smoothly.
Flavor Variations & Add-Ins
- Try goat cheese instead of feta if you prefer a milder, creamier flavor.
- Add orange segments or dried cranberries for a pop of sweetness and chewiness.
- Switch pistachios for toasted walnuts or pecans for a different nutty crunch.
- Include some arugula or baby spinach to turn it into a green salad with extra bite.
How to Make Beet Feta Pistachios Salad?
Ingredients You’ll Need:
Salad:
- 4 medium beets (about 1 pound), roasted and sliced
- ½ cup crumbled feta cheese
- ⅓ cup shelled pistachios, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped (optional)
Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes of hands-on prep, plus around 45-60 minutes to roast the beets. If you roast the beets in advance or use pre-cooked ones, assembly only takes about 10 minutes, making it a quick and simple dish to prepare.
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast the beets for 45 to 60 minutes, or until they are tender when poked with a fork. Once done, remove them from the oven and let them cool. When cool enough to handle, peel off the skins and slice the beets into ¼ inch thick rounds or bite-sized pieces.
2. Prepare the Dressing:
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, a pinch of salt, and freshly ground black pepper. Mix until well combined to create a simple, bright dressing.
3. Assemble the Salad:
In a large bowl, combine the sliced beets with chopped parsley and optional mint. Drizzle the dressing over the beets and gently toss everything together so the flavors blend nicely.
4. Add Feta and Pistachios:
Transfer the dressed beet mixture to a serving bowl. Sprinkle the crumbled feta cheese and roughly chopped pistachios evenly on top.
5. Serve and Enjoy:
Your salad is ready to eat immediately, or you can chill it in the refrigerator for about 30 minutes to let the flavors meld together. It’s delicious as a side dish or a light main course.
Can I Use Pre-Cooked or Canned Beets Instead of Roasting?
Yes, you can save time by using pre-cooked or canned beets. Just make sure to drain and pat them dry before slicing and adding to the salad to avoid excess moisture.
How Should I Store Leftover Salad?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the pistachios may soften over time.
Can I Substitute the Pistachios with Another Nut?
Absolutely! Toasted walnuts, pecans, or almonds work well as crunchy substitutes if you don’t have pistachios on hand.
Is This Salad Suitable for a Vegan Diet?
To make this salad vegan, simply replace the feta cheese with a plant-based cheese alternative or omit it altogether. The salad will still be flavorful and satisfying.
