Description
A refreshing beetroot and feta salad with a delicious pistachio dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 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