This beet salad features tender roasted beets, creamy feta, and crunchy pistachios, all tossed in a bright lemon vinaigrette. It’s a lovely dish that makes a fresh addition to any spring gathering or a light weekday meal.
This recipe focuses on simple preparation, vibrant flavors, and health benefits, addressing common concerns such as blandness and difficulty in salads.
When I first tried crafting a beet salad, I struggled with balancing the earthy sweetness of the beets and the salty tang of feta. I remember the first time I served it; I had friends over for dinner, and I needed something quick yet fancy. The vibrant colors alone made it a hit!
This recipe works wonderfully because it whips up in about 15 minutes, which is ideal for my busy weeknights. You can prep everything ahead and just toss it right before serving, and the dressing brings everything together beautifully. Plus, it’s a bright, satisfying dish everyone seems to love!
If you’d like to try another yummy salad, check out my watermelon feta salad.
Table of contents
Why You Will Love This Recipe
- Bright, Earthy Flavor The natural sweetness of beets shines through in this dish, enhanced by creamy feta that adds a salty tang and depth, making each bite really good.
- Fresh Herb Infusion With the addition of parsley and mint, you’ll get a burst of freshness that elevates the overall taste profile, balancing the richness of the cheese with aromatic notes.
- Quick Prep Time In just 10-15 minutes, you can whip up this beet salad, making it an excellent choice for a last-minute appetizer or a light side without any cooking!
- Healthy and Colorful Packed with vitamins, this salad not only looks vibrant on your table but also provides nutritional benefits, making it a great option for health-conscious diners.
Beet Salad with Feta for Spring Appetizers
- Prep Time: 10-15 minutes
- Cool Time:
- Cook Time: 0 minutes
- Total Time: 10-15 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: no-cook
- Cuisine: vegetarian
- Diet: vegetarian
Description
A refreshing beetroot and feta salad with a delicious pistachio dressing, perfect for a light meal or side dish.
Ingredients
- 3 cups (approx. 450 g) cooked beets, chopped into bite-sized pieces
- 1/3 cup (about 50 g) feta cheese, crumbly and creamy
- 2 tablespoons (approx. 20 g) shelled pistachios
- 1/4 cup (about 10 g) fresh parsley, minced
- 2 tablespoons (about 6 g) fresh mint, minced
- 1 tablespoon (15 ml) extra virgin olive oil
- Juice of 1/2 lemon (approx. 1 tablespoon or 15 ml)
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Begin by chopping the cooked beets into bite-sized pieces. Aim for uniform size to ensure every bite is tender and consistent in texture. Place the chopped beets into a large mixing bowl.
- Step 2: Add the crumbled feta cheese, shelled pistachios, minced parsley, and minced mint to the bowl with the beets. Gently toss these ingredients together so the flavors distribute evenly without breaking the beets.
- Step 3: In a small bowl, combine the extra virgin olive oil and lemon juice. Whisk briskly for about 30 seconds until the mixture emulsifies into a creamy dressing. The smooth consistency will help bind the salad ingredients.
- Step 4: Pour the lemon olive oil dressing over the salad ingredients. Gently toss everything together, being careful not to mash or break the beets. The goal is to coat all pieces evenly with the dressing while preserving their texture.
- Step 5: Taste the salad before adding salt because feta cheese is naturally salty. Add salt and freshly ground black pepper according to your preference, seasoning lightly to let the fresh herbs and beets shine.
Notes
- Room Temperature: Store the salad in an airtight container, covered, for up to 1 day to maintain freshness.
- Refrigeration: Keep the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to redistribute the dressing.
- Freezing: Place in a freezer-safe container and freeze at 0°F (-18°C) for up to 1 month. Thaw overnight in the refrigerator and stir gently before serving.
- If cooked beets remain too firm, roast them an additional 15-20 minutes at 400°F (205°C) until tender.
- Should the dressing separate, whisk again for 30 seconds to re-emulsify before pouring over the salad.
- To reduce feta saltiness, soak crumbled feta in cold water for 15-30 minutes before adding to the salad.
- For a visually appealing presentation, layer ingredients carefully with beets on the bottom to avoid muddy-colored plates.
- Add a pinch of sea salt during tasting if the salad feels bland, adjusting for dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Beets: Look for firm, smooth beets without soft spots. Roasting brings out their natural sweetness and earthy flavor, which makes this salad shine.
- Feta cheese: Use a creamy, good-quality feta for that rich tanginess. The crumbly texture of feta complements the beets nicely. You can substitute with goat cheese for a milder flavor if needed.
- Fresh mint: Choose bright green leaves without wilting. Mint adds a refreshing kick that balances the earthiness of the beets. Dried mint won’t provide the same freshness in flavor!
- Olive oil: A high-quality extra virgin olive oil enhances the salad with its fruity notes. This oil adds richness, so don’t skip it! Sunflower or avocado oil can work as substitutes.
- Balsamic vinegar: Look for a good-grade balsamic that has a sticky consistency. It adds a sweet acidity that brightens the dish. Red wine vinegar can be used, but the depth of flavor will change.
- Beets: Look for firm, smooth beets without soft spots. Roasting brings out their natural sweetness and earthy flavor, which makes this salad shine.
- Feta cheese: Use a creamy, good-quality feta for that rich tanginess. The crumbly texture of feta complements the beets nicely. You can substitute with goat cheese for a milder flavor if needed.
- Fresh mint: Choose bright green leaves without wilting. Mint adds a refreshing kick that balances the earthiness of the beets. Dried mint won’t provide the same freshness in flavor!
- Olive oil: A high-quality extra virgin olive oil enhances the salad with its fruity notes. This oil adds richness, so don’t skip it! Sunflower or avocado oil can work as substitutes.
- Balsamic vinegar: Look for a good-grade balsamic that has a sticky consistency. It adds a sweet acidity that brightens the dish. Red wine vinegar can be used, but the depth of flavor will change.
Recipe Tips
- If you find that the beets are too firm after cooking, try roasting them for an additional 15-20 minutes at 400°F to achieve a tender texture.
- When your salad dressing separates, whisk for another 30 seconds to re-emulsify before drizzling over the salad for improved consistency.
- If the feta cheese seems too salty for your taste, soak it in cold water for 15-30 minutes to lessen the saltiness before adding it to the salad.
- For muddy-colored plates, layer your ingredients carefully, adding beets on the bottom to keep the salad visually appealing and avoid mixing too soon.
- If the salad is too bland, add a pinch of sea salt at tasting time to brighten flavors, adjusting to your dietary preference and taste.
Serving Suggestions
Serve beet salad alongside quinoa or farro for a hearty meal. Add a light green salad or steamed asparagus as a fresh complement.
Use beet salad to make wraps with gluten-free tortillas or add to a grain bowl featuring brown rice and chickpeas. Mix with roasted vegetables for a filling and nutritious dish.
Top with balsamic glaze or a lemon vinaigrette for added flavor. Crumbled goat cheese can provide a creamy finish alongside chopped walnuts for extra crunch.
Recipe variations
- You can use either roasted or steamed beets, chopped into bite-sized pieces, for the beet salad. Roasting enhances sweetness while steaming keeps a milder taste.
- Add 1/4 cup minced parsley and 2 tablespoons minced mint for freshness and herbaceous notes. Use 1 tablespoon extra virgin olive oil and juice from 1/2 lemon for the dressing.
- Either crumbled feta cheese or goat cheese can be used to add creamy, salty contrast to the beet salad. Adjust salt carefully due to cheese saltiness.
- If preparing for more servings, multiply ingredients by two or three. This beet salad recipe scales easily and pairs well with my One Pot Pumpkin Yellow Curry for a light meal.
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How to Store?
To keep your beet salad with feta fresh and delicious, follow these storage tips:
Room Temperature: Place the salad in an airtight container and store it at room temperature up to 1 day, keeping it covered to maintain freshness.
Refrigeration: Transfer the salad to an airtight container and refrigerate for up to 3 days, stirring gently before serving to redistribute dressing.
Freezing: Use a freezer container to store the salad at 0°F (-18°C) up to 1 month. Thaw in the fridge overnight and stir gently before serving.
Other Recipes You’ll Love
- Gluten Free Amaranth Cake
- Gluten Free Almond Cake
- Gluten Free Chocolate Shortbread Cookies
- Gluten Free Pecan Pie
If you enjoyed this beet salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
