This beet salad is a celebration of color, texture, and taste. Earthy roasted beets are paired with creamy feta, crunchy pistachios, and sweet-tart craisins, all brought together with a zesty citrus vinaigrette. It’s the kind of salad that feels indulgent yet wholesome, perfect for festive gatherings or a refreshing side dish to elevate any meal. The beets offer a natural sweetness and velvety texture, while the feta adds a salty tang, and the pistachios bring a nutty crunch. The citrus vinaigrette ties everything together with brightness and balance.
Ingredients:
For the Salad:
- 1½ pounds beets (red or golden), scrubbed and trimmed
- ⅓ cup red onion, finely diced
- 1 garlic clove, minced
- 1 cup craisins (dried cranberries)
- 1 cup pistachios, shelled
- 1 cup feta cheese, crumbled
- 1 cup fresh cilantro, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Citrus Vinaigrette:
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Zest of 1 orange
- Juice of 1 orange
- 1 teaspoon honey (optional for added sweetness)
- Salt and pepper, to taste
Instructions:
1. Cook the Beets
Start by roasting or boiling the beets until fork-tender.
- To roast: Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 45–60 minutes.
- To boil: Place beets in a pot of water, bring to a boil, and simmer for 30–40 minutes.
Once cooked, let them cool slightly, then peel the skins by rubbing them under cool running water. Dice into ½-inch cubes.
2. Prepare the Vinaigrette
In a small bowl or jar, whisk together the olive oil, red wine vinegar, orange zest, orange juice, honey (if using), and a pinch of salt and pepper. Shake or stir until emulsified and set aside.
3. Assemble the Salad
In a large mixing bowl, combine the diced beets, red onion, garlic, craisins, salt, and pepper. Pour in the citrus vinaigrette and toss gently to coat.
4. Add the Finishing Touches
Fold in the chopped cilantro, pistachios, and crumbled feta. Toss lightly to distribute without breaking up the feta too much.
5. Taste and Adjust
Taste the salad and adjust seasoning if needed. You can add more craisins for sweetness, pistachios for crunch, or feta for creaminess depending on your preference.
6. Serve and Garnish
Transfer to a serving bowl and garnish with a few extra pistachios and cilantro leaves for a pop of color. Serve chilled or at room temperature.
🍽️ Tips & Variations:
- Beet Variety: Use a mix of red and golden beets for a more colorful presentation.
- Nut Swap: Try walnuts or pecans if pistachios aren’t available.
- Cheese Options: Goat cheese works beautifully as a substitute for feta.
- Make Ahead: You can roast the beets and prepare the vinaigrette a day in advance. Assemble just before serving.
This salad is a showstopper—nutritious, indulgent, and bursting with flavor. If you’d like a sugar-free version or want to pair it with a tropical twist (think mango or pineapple), I’d be happy to remix it for you!