Orange Beet Salad with Pistachios and Feta Recipe

If you’re craving a salad that’s as stunning as it is satisfying, meet your new obsession: Orange and Beet Salad with Pistachios and Feta. This vibrant dish combines earthy, jewel-toned beets, zesty citrus, crunchy roasted pistachios, and salty cubes of feta—making every forkful a delicious celebration of color and flavor!

Why You’ll Love This Recipe

  • Show-Stopping Presentation: The layers of ruby beets, bright oranges, and creamy feta create a salad that’s just as stunning for holidays as it is for weekday lunches.
  • Irresistible Flavor Layers: Each bite balances sweet, tangy, earthy, salty, and crunchy notes—this is no boring salad!
  • Meal Prep Friendly: Cook the beets ahead and toss just before serving for an effortless yet impressive dish.
  • Perfect for Guests & Gatherings: Orange and Beet Salad with Pistachios and Feta gets rave reviews and appeals to a variety of diets (it’s naturally gluten-free and vegetarian).

Ingredients You’ll Need

Let’s talk about the building blocks of this delightful Orange and Beet Salad with Pistachios and Feta. The magic is all in these fresh, vibrant ingredients, each playing a unique role in creating layers of texture and incredible flavor!

  • Beets (red, golden, or both): Roasted, boiled, or steamed, these are the earthy, sweet backbone of the dish—a colorful feast for the eyes and palate!
  • Red onion: Super-finely chopped for that savory crunch and a gentle bite that brightens the salad’s sweetness.
  • Garlic: Just one clove, but it’s enough to add subtle warmth and an irresistible aroma.
  • Olive oil: Helps everything come together with fruity richness (use a good one for best flavor).
  • Red wine vinegar (or Apple Cider/Champagne vinegar): Adds mouthwatering acidity, balancing the beets and orange.
  • Orange (zest and juice): The star citrus! Brings zippy sweetness and loads of vibrancy to the mix.
  • Craisins (dried cranberries) or dried currants: For tart pops that complement the earthy beets and salty feta.
  • Salt & pepper: Essential, of course—never skip this simple step to make every flavor shine.
  • Cilantro (or some mint, Italian parsley, or basil): Fresh herbs make the salad sing and add gorgeous green flecks.
  • Pistachios: The signature crunch—roasted and roughly chopped for buttery, toasty flavor in every bite!
  • Feta cheese (in cubes): Creamy, tangy, and perfectly salty—feta is a must for balancing the sweetness and acidity.
  • Optional: Pomegranate seeds for garnish Want a bit of drama and an extra pop of tart juiciness? A handful of pomegranate seeds does the trick!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of Orange and Beet Salad with Pistachios and Feta is how easy it is to customize. Don’t be afraid to riff on the flavors—just a small swap or two will make it perfectly tailored to your taste, pantry, or dietary needs.

  • Herb Swap: Try refreshing basil, gentle Italian parsley, or cool mint instead of cilantro for a twist on the salad’s herbal notes.
  • Nut Options: Not a pistachio fan? Toasted walnuts, pecans, or hazelnuts bring their own personality (and crunch) to the party.
  • Vegan Version: Leave out the feta, or sub in a plant-based feta or creamy cashew cheese for a dairy-free showstopper.
  • Add Greens: For a bigger main-course salad, serve over a fluffy bed of arugula, spinach, or peppery baby greens.
  • Dried Fruit: Swap cranberries for chopped dried apricots, cherries, or even golden raisins for new sweet-tart elements.

How to Make Orange and Beet Salad with Pistachios and Feta

Step 1: Cook and Prep the Beets

Start by cooking your beets—choose boiling, steaming, or roasting, whichever you prefer or have time for. Once they’re fork-tender and cool enough to handle, rub off the skins under cool water and dice them into delightful cubes. If you want to save time, pre-cooked beets from the store work wonderfully, too!

Step 2: Mix the Bright Citrus Dressing

In a large bowl, whisk together the olive oil, red wine vinegar, freshly squeezed orange juice, and that gorgeous orange zest. Toss in the finely chopped red onion and minced garlic—these ingredients combine to create a tangy, aromatic dressing that clings to every piece of beet.

Step 3: Combine and Layer the Salad

Add your cubed beets straight into the dressing, along with craisins, salt, and pepper. Mix well to ensure every beet is glistening with flavor and let it soak in those sweet and tart notes for a minute or two.

Step 4: Toss in Fresh Herbs, Pistachios, and Feta

Gently add the chopped cilantro, pistachios, and cubes of feta, giving everything a final gentle toss (try not to break up the cheese too much!). Adjust seasoning with more salt, pepper, or even an extra squeeze of orange juice to taste.

Step 5: Garnish and Serve

Spoon the finished Orange and Beet Salad with Pistachios and Feta into your favorite serving bowl. For an extra pop, shower the top with more fresh herbs or pomegranate seeds. Now step back and admire your masterpiece—then dig in!

Pro Tips for Making Orange and Beet Salad with Pistachios and Feta

  • Beet Cooking Shortcut: Steam your beets in the Instant Pot or use store-bought pre-cooked beets to make prep a breeze (and your kitchen clean-up minimal!).
  • Preserving Beet Colors: If using both red and golden beets, layer the golden beets on top just before serving to keep those sunny hues from turning pink.
  • Cheese Cubes, Not Crumbles: Cut feta into small cubes instead of crumbling—it holds up better, keeps the salad looking gorgeous, and offers a more substantial bite.
  • Add Ingredients Just Before Serving: Toss in the herbs and pistachios at the end so they stay super fresh and maintain their crunch and color.

How to Serve Orange and Beet Salad with Pistachios and Feta

Orange Beet Salad with Pistachios and Feta Recipe - Recipe Image

Garnishes

For that restaurant-worthy finish, sprinkle your Orange and Beet Salad with Pistachios and Feta with extra chopped herbs, a handful of pomegranate seeds, or even a zest of fresh orange right over the top. It’s truly amazing how a flash of green and glistening red jewels takes the presentation from pretty to absolutely irresistible.

Side Dishes

This salad shines alongside grilled lemony chicken, roast salmon, or a tender pork tenderloin. For a lighter meal, pair it with crusty bread and a simple hummus plate—or serve at a brunch as a zippy contrast to creamy quiche or frittata.

Creative Ways to Present

Serve Orange and Beet Salad with Pistachios and Feta in a shallow platter to show off all those layers. Or create individual salads in wide-mouthed jars for a picnic, layering beets, feta, and pistachios for a fun and portable option. Even mini glass cups make dazzling appetizers at holiday parties!

Make Ahead and Storage

Storing Leftovers

Orange and Beet Salad with Pistachios and Feta actually improves as it sits! Leftovers keep beautifully in the fridge for up to 3-4 days. Just make sure to store it in an airtight container, and, for best texture, add the pistachios and cilantro fresh right before eating.

Freezing

I don’t recommend freezing this salad: the beets and feta can both become mushy after thawing, and the fresh herbs will lose their zip. It’s definitely a dish to enjoy fresh or within a few days!

Reheating

This salad is meant to be enjoyed cold or at cool room temperature—no reheating needed! Just give it a gentle toss and maybe a squeeze of orange juice to revive the flavors if it’s been sitting for a day or two.

FAQs

  1. Can I use pre-cooked or canned beets for this salad?

    Absolutely! Pre-cooked or steamed beets (even those vacuum-sealed packs from the store) are a huge time saver and work perfectly for Orange and Beet Salad with Pistachios and Feta. Just dice and proceed as directed. Avoid canned beets if possible—their texture tends to be a bit softer and they can taste a little less vibrant, but they’ll still work in a pinch.

  2. Is there a way to make this salad nut-free?

    Yes! Simply leave out the pistachios altogether or substitute them with roasted chickpeas, sunflower seeds, or pumpkin seeds to keep the crunch but make it allergy-friendly.

  3. What’s the best way to cook beets for salad?

    For the sweetest flavor and easiest peeling, roasted or steamed beets are my favorite. Roasting concentrates their sweetness and gives rich color, while steaming (especially in an Instant Pot) is wonderfully hands-off and quick. Both methods make the beets easy to slip out of their skins and dice.

  4. Can I make Orange and Beet Salad with Pistachios and Feta ahead for a party?

    Definitely. Cook the beets and mix most of the ingredients (except pistachios, feta, and fresh herbs) a day or two ahead. Before serving, fold in the pistachios, feta, and cilantro or herbs to preserve their freshness and crunch.

Final Thoughts

If you’re looking to add something truly memorable to your table, Orange and Beet Salad with Pistachios and Feta is it. I hope you fall as hard for its flavors and textures as I have—don’t be surprised if everyone asks for the recipe. Enjoy, and let every colorful bite remind you just how joyful salad can be!

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Orange Beet Salad with Pistachios and Feta Recipe

Orange Beet Salad with Pistachios and Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 474 reviews
  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 68 servings 1x
  • Category: Salad
  • Method: Mixing, Tossing
  • Cuisine: American
  • Diet: Vegetarian

Description

A vibrant and flavorful Beet Salad recipe featuring a mix of beets, red onion, craisins, pistachios, and feta cheese, tossed in a zesty orange vinaigrette. This salad is a delightful balance of sweet, savory, and tangy flavors.


Ingredients

Units Scale

Beet Salad:

  • 1 1/2 pounds beets, cooked, peeled, and diced
  • 1/3 cup red onion, very finely chopped
  • 1 garlic clove, finely minced
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar (or Apple Cider or Champagne Vinegar)
  • 1 orange (2 tablespoons zest and 4 tablespoons juice)
  • 1/21 cup craisins (or sub-dried currants)
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 1 cup cilantro, chopped
  • 1/21 cup pistachios
  • 1 cup feta, cut into cubes

Instructions

  1. Prepare Beets: Boil, roast, or steam beets until fork-tender. Dice into small cubes after cooling.
  2. Combine Ingredients: In a large bowl, mix beets, onion, garlic, olive oil, vinegar, orange zest and juice, craisins, salt, and pepper. Add cilantro, pistachios, and feta. Toss gently.
  3. Adjust Seasoning: Taste and adjust by adding more pistachios, craisins, feta, salt, pepper, or orange juice.
  4. Serve: Place in a bowl, garnish with cilantro, and serve.

Notes

  • Cooking Beets: You can steam beets in an Instant Pot or boil/roast them. Refrigerate cooked beets until ready to use.
  • Storage: The salad will keep for 3-4 days in the fridge. Add cilantro and pistachios just before serving.
  • Sweetness: If omitting craisins, balance with a touch of maple syrup.

Nutrition

  • Serving Size: 1 serving
  • Calories: 255 kcal
  • Sugar: 11g
  • Sodium: 460mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 17mg

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