Description

This vibrant Orange Beet Salad with Feta and Pistachios combines tender, cooked beets with zesty orange, crunchy pistachios, and creamy feta cheese. Enhanced with a tangy red wine vinaigrette and fresh cilantro, this refreshing salad is perfect as a light lunch or a colorful side dish. The optional pomegranate seeds add a burst of sweetness and an attractive garnish.

Ingredients

Scale

Beets

1 1/2 pounds beets, cooked, peeled, and diced

Vegetables & Aromatics

1/3 cup red onion, finely chopped
1 garlic clove, minced
1 cup cilantro, chopped

Dressing & Seasoning

4 tablespoons olive oil
2 tablespoons red wine vinegar
1 orange (zest and juice)
1/2 teaspoon salt
1/2 teaspoon pepper

Add-ins & Garnish

1/2–1 cup craisins
1/2–1 cup pistachios
1 cup feta cheese, cubed
Optional: pomegranate seeds for garnish

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Instructions

Prepare the Beets: Cook the beets until tender, then peel and dice them into bite-sized pieces. The beets should be cooled before mixing to preserve texture and flavor.
Assemble the Salad: In a large bowl, combine the cooked diced beets, finely chopped red onion, minced garlic, chopped cilantro, craisins, pistachios, and cubed feta cheese. Ensure all ingredients are evenly distributed.
Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, and the zest and juice of one orange until well combined to create a bright and tangy dressing.
Toss the Salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly without mashing the beets.
Adjust and Serve: Taste the salad and adjust seasoning with additional salt, pepper, or orange juice if desired. Garnish with optional pomegranate seeds for added color and sweetness before serving.

Notes

Beets can be roasted or boiled ahead of time to save preparation time.
For added texture, lightly toast the pistachios before adding them to the salad.
The salad is best served chilled or at room temperature.
Substitute craisins with dried cherries or raisins if preferred.
Leftovers can be stored covered in the refrigerator for up to 3 days.