Roasted beet, pistachio and feta salad
Savor the delightful flavors of a Roasted Beet, Pistachio, and Feta Salad! This nutritious and colorful dish combines roasted beets with the crunch of pistachio nuts, creamy feta cheese, and a tangy vinaigrette made with olive oil and vinegar. Seasoned with a touch of salt and black pepper, it’s the perfect blend of textures and tastes, ideal for any meal. Quick and easy to prepare, this salad is a delicious way to enjoy fresh ingredients.
- 12 Apr 2025
- Cook time 60 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Roasted beet, pistachio, and feta salad is a vibrant and nutritious dish that combines the earthy sweetness of roasted beets, the crunchy texture of pistachio nuts, and the creamy tanginess of feta cheese. This salad is not only visually appealing but also packed with flavors, making it an excellent choice for a healthy and satisfying meal.
Ingredients:
Instructions:
- Wash the beets thoroughly to remove any dirt.
- Trim the tops and roots if necessary.
- Wrap the beets individually in aluminum foil, ensuring they are tightly sealed.
- Place the wrapped beets on a baking sheet.
- Roast in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork.
- Remove the roasted beets from the oven and carefully unwrap them (they will be hot, so use caution).
- Allow the beets to cool until they are easy to handle.
- Once cooled, peel the beets using your hands or a vegetable peeler. The skin should come off easily.
- Slice the peeled beets into bite-sized pieces.
- In a large bowl, combine the chopped beets and finely chopped onion.
- Add the pistachio nuts and crumbled feta cheese to the bowl.
- In a small bowl, whisk together the olive oil and vinegar.
- Season with a dash of salt and black pepper to taste.
- Pour the dressing over the beet mixture.
- Toss gently to ensure all ingredients are well coated with the dressing.
- Transfer the salad to a serving dish or individual plates.
- Optionally, garnish with additional pistachios or a sprinkle of feta for presentation.
Tips:
- For an extra boost of flavor, consider roasting the beets with a splash of balsamic vinegar.
- You can toast the pistachio nuts lightly in a dry skillet to enhance their flavor and crunch.
- Use high-quality olive oil and vinegar to dress the salad for the best taste.
- Feel free to add in some fresh herbs like parsley or mint for an added layer of freshness.
- If you prefer a more tangy taste, increase the amount of vinegar or add a squeeze of lemon juice.
This roasted beet, pistachio, and feta salad is a delightful blend of flavors and textures that make it a standout dish. Whether you serve it as a side or a main course, it's sure to impress with its vibrant colors and rich taste. Enjoy this delicious salad as a nutritious addition to your meal repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 190kcal | 10% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 5g | 13% |
| Sugar 10g | 10% |
| Fat | |
| Fat 18g | 21% |
| Saturated 4.34g | 14% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 22mg | 4% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 0.81mg | 5% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 150ug | 37% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 7mg | 7% |
| Vitamin E 0.42mg | 3% |
| Vitamin K 2.66ug | 2% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.30mg | 33% |
| Iron, Fe 1.74mg | 16% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 570mg | 17% |
| Selenium, Se 5ug | 9% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 1.34mg | 12% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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