Truly one of the most delicious salads- Beet Salad with Feta and Pistachios! Red and golden beets are tossed with pistachios, cubes of feta, cilantro and orange zest in a simple citrus vinaigrette. This can be made ahead and kept for 3 days in the fridge. Perfect for special gatherings – a beautiful addition to the holiday table.
This beautiful Beet Salad with crumbled feta cheese & pistachios would be stunning on your holiday table. But it also works wonderfully for mid-week lunches! Meal-prep this delicious salad ahead, and it will keep 3-4 days in the fridge. A nice treat for yourself!
Not only are beets earthy, sweet and full of flavor, but beets are also a powerhouse of nutrients! They are full of powerful antioxidants, they lower blood pressure and reduce inflammation. If you looking for new ways to incorporate beets in the kitchen, take a look at our 20 Best Beet Recipes– you’ll find some delicious inspiration here!
What I love about this salad, is that it can be made in 45 minutes.
WHAT YOU’LL NEED:
beets (red, golden, or a mix) cooked, peeled and diced (about 4 1/2 cups diced)
red onion
garlic clove
olive oil
red wine vinegar (or Apple Cider or Champagne Vinegar)
an orange – zest and juice
craisins ( or sub-dried currants)
salt and pepper
fresh cilantro- or sub-Italian parsley, basil, mint or dill (or a mix)
pistachios
feta cheese , cut into cubes
Optional Garnish: For a festive twist you could top with pomegranate seeds!
HOW TO MAKE BEET SALAD
It starts with cooking the beets and of course, you can do this ahead and refrigerate until ready to make the salad.
I used my Instant Pot, and set the pressure to high for 16 minutes, then naturally released and put them in the fridge, making the salad the next day.
HOW TO COOK BEETS: (DO THIS AHEAD!)
FASTEST: Pressure Cook! Use an Instant Pot to steam beets. Place the steamer basket in the Instant pot with 1 cup of water in the bottom, set to pressure High for 16 minutes for 3-inch diameter beets. Cut extra-large beets in half. Naturally, release.
2nd Fastest: Boil beets in a big pot, totally submerged in salted water until fork-tender. 30-50 minutes, depending on size. Cut extra-large beets oil half for faster cooking.
Steam Beets in a big pot on the stovetop, using a steamer basket. 35-55 minutes, depending on size. Again, I like to cut bigger beets in half for faster cooking.
Roast Beets in a 425 oven. Oil, salt & pepper them, wrapped in foil or place in a baking dish or baking sheet, covered in foil, and bake 45-65 mins depending on size.
Take your pick. ?
OTHER RECIPES YOU MIGHT ENJOY!
Raw Beet Salad with Basil Cashew Dressing
Heirloom Tomato, Beet and Burrata Salad with Basil Oil
Beet, Lentil and Spinach Salad with Pomegranate Dressing
Farro Salad with Beets and their Tops
Beet Orange and Fennel Salad
2O Fresh Beet Recipes
Make-Ahead Vegan Salads
