Beetroot salad with pomegranate and pistacio
This Beetroot Salad with Pomegranate and Pistachio features roasted beets, crunchy pistachios, and tangy pomegranate seeds, all dressed in a honey-lemon vinaigrette. It's a colorful and refreshing dish perfect for any occasion.
Cook time 36 min
Prep time 70 min
Ingredients:
3 tbsp honey3 tbsp lemon juice
1/4 cup olive oil
1 dash salt
1 dash black pepper
12 beets
7 cups arugula
2 oz feta cheese
1/4 cup pistachio nuts
1 pomegranate
Beetroot salad with pomegranate and pistachio is a delightful medley of flavors and textures. The sweet earthiness of roasted beets pairs beautifully with the crunch of pistachios, the tang of pomegranate seeds, and the creaminess of feta cheese, all balanced with a refreshing lemon-honey dressing. This salad is not only a feast for the taste buds but also a visual treat with its vibrant colors.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the beets thoroughly to remove any dirt.
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast the beets in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
- Once the beets are done roasting, allow them to cool. After they are cool enough to handle, peel off the skins and cut the beets into bite-sized pieces.
- In a small bowl, combine 3 tablespoons of honey, 3 tablespoons of lemon juice, 1/4 cup of olive oil, and a dash each of salt and black pepper.
- Whisk the ingredients together until well combined and emulsified.
- In a large salad bowl, place the 7 cups of arugula.
- Arrange the roasted and chopped beets over the arugula.
- Crumble 2 ounces of feta cheese over the beets and greens.
- Sprinkle the 1/4 cup of pistachio nuts across the salad for added crunch.
- Cut the pomegranate in half and remove the seeds. Scatter the seeds over the salad.
- Just before serving, drizzle the honey-lemon dressing over the salad.
- Toss gently to ensure all the ingredients are evenly coated with the dressing.
- Transfer the salad to individual plates or serve directly from the salad bowl.
- Enjoy your fresh and vibrant Beetroot Salad with Pomegranate and Pistachio!
This beetroot salad with pomegranate and pistachio is a fantastic dish that is as pleasing to the eyes as it is to the palate. Perfect for a light lunch or a festive side dish, it offers a harmonious blend of sweet, tangy, and savory flavors. Enjoy this refreshing and nutritious salad as part of a balanced diet.
Beetroot salad with pomegranate and pistacio FAQ:
Roast the beets for 45-60 minutes at 400°F (200°C). They are done when they are tender enough to be pierced easily with a fork.
Yes, you can roast the beets and prepare the dressing in advance. However, it’s best to assemble the salad and add the dressing just before serving to maintain freshness.
If you need a substitute, you can use goat cheese for a similar tangy flavor, or a plant-based cheese for a dairy-free option.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to prevent sogginess.
Extra virgin olive oil is recommended for its robust flavor, but a mild or light olive oil can be used if you prefer a subtler taste.
Tips:
- Roast the beets ahead of time to save on preparation time. Simply wrap them in aluminum foil and bake at 400°F (200°C) for about an hour, or until they are tender.
- If you find the pomegranate seeds difficult to extract, try cutting the pomegranate in half and tapping the back with a wooden spoon over a bowl to release the seeds easily.
- For added flavor, you can lightly toast the pistachio nuts in a dry pan over medium heat until they are fragrant.
- Feel free to adjust the dressing to your taste, adding more lemon juice for extra tang or more honey for sweetness.
- To make the salad more filling, consider adding grains like quinoa or farro.
Nutrition per serving
6 ServingsCalories 200kcal
Protein 7g
Carbohydrates 36g
Fiber 7g
Sugar 27g
Fat 14g
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