Description
Roasted Beet & Feta Salad with Pistachios is a colourful, fresh and simple salad featuring tender roasted red and golden beets, peppery arugula, creamy feta and crunchy pistachios. Finished with a light balsamic-honey vinaigrette, it makes an easy lunch, side dish or light meal.
Ingredients
2 red beets, roasted and sliced
2 golden beets, roasted and sliced
2 cups fresh arugula
1/3 cup feta cheese, cut into small cubes
2 tbsp pistachios, roughly crushed
3 tbsp olive oil
1 tbsp balsamic glaze or balsamic vinegar
1 tsp honey
Salt and black pepper, to taste
Instructions
1. Preheat the oven to 400°F (200°C). Wrap the red and golden beets individually in foil and place them on a baking tray. Roast for approximately 30–40 minutes, or until the beets are tender when pierced with a knife. Allow them to cool slightly, then carefully peel and slice them.
2. In a small bowl, whisk together the olive oil, balsamic glaze or balsamic vinegar, honey, salt and black pepper until smooth and well combined.
3. Arrange the fresh arugula across a serving platter. Add the sliced red and golden beets, alternating them for a colourful presentation.
4. Scatter the cubed feta and roughly crushed pistachios over the beets and arugula.
5. Drizzle the balsamic-honey vinaigrette evenly over the salad just before serving.
6. Gently toss if desired, or leave the salad layered for a beautiful presentation. Serve immediately.
Notes
Roast the beets until tender. A knife should slide into the centre easily before peeling and slicing.
Allow the roasted beets to cool slightly before peeling to make them easier to handle.
Alternating the red and golden beets creates an especially attractive presentation.
Add the dressing just before serving to help keep the arugula fresh.
Pistachios provide an important crunchy contrast to the soft roasted beets and creamy feta.
The roasted beets can be prepared ahead and sliced once cool. Assemble the salad and add the dressing shortly before serving for the best texture.
Balsamic glaze or balsamic vinegar can be used in the vinaigrette.
The recipe can be prepared with only red beets if golden beets are unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean