Description
This Roasted Beet Salad with Feta and Pistachios is a vibrant, nutrient-packed dish combining sweet roasted beets, creamy feta cheese, and crunchy pistachios over fresh greens.
Ingredients
Units
Scale
- 4 medium beets, roasted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup pistachios, toasted and chopped
- 4 cups mixed greens or arugula
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Roast whole beets wrapped in foil at 400°F (200°C) for 45-60 minutes until tender. Let cool and peel.
- Slice roasted beets and arrange on a bed of greens.
- Sprinkle crumbled feta and chopped pistachios over the top.
- Whisk olive oil, balsamic vinegar, honey, salt, and pepper to make dressing.
- Drizzle dressing over salad and toss gently before serving.
Notes
- Add orange segments or dried cranberries for added sweetness.
- Substitute goat cheese or blue cheese for feta.
- Use walnuts or almonds if pistachios are unavailable.
- Best served fresh; store leftovers in airtight container in refrigerator up to 2 days.
- Keep dressing separate until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg