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)
- 1/2–1 cup craisins (or sub-dried currants)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 cup cilantro, chopped
- 1/2–1 cup pistachios
- 1 cup feta, cut into cubes
Instructions
- Prepare Beets: Boil, roast, or steam beets until fork-tender. Dice into small cubes after cooling.
- 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.
- Adjust Seasoning: Taste and adjust by adding more pistachios, craisins, feta, salt, pepper, or orange juice.
- 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
