Description
Indulge in the perfect balance of flavors with our Vibrant Beet and Orange Salad recipe! Learn how to make this colorful dish with creamy feta and crunchy pistachios. Perfect for a refreshing summer meal.
Ingredients
Scale
- 2 medium beets, roasted and diced (about 1 pound (454 g) or 450 grams)
- 2 large oranges, peeled and segmented
- 1/2 cup (120 ml) (2 ounces (57 g) or 56 grams) crumbled feta cheese
- 1/3 cup (80 ml) (1.75 ounces (50 g) or 50 grams) shelled pistachios, roughly chopped
- 1/4 cup (60 ml) (0.6 ounce (17 g) or 15 grams) fresh mint leaves, chopped
- 2 tablespoons (30 ml) (30 milliliters) olive oil
- 1 tablespoon (15 ml) (15 milliliters) lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) for roasting the beets if needed.
- Wrap the beets in aluminum foil and roast for about 45 minutes until tender.
- Allow the beets to cool, then peel and dice them into bite-sized pieces.
- Peel the oranges, remove any white pith, and segment them.
- In a large mixing bowl, combine the diced beets and orange segments.
- Add the crumbled feta cheese to the bowl.
- Sprinkle the roughly chopped pistachios over the salad.
- Chop the fresh mint leaves and add them to the salad.
- In a small bowl, mix the olive oil and lemon juice.
- Drizzle the olive oil mixture over the salad.
- Season the salad with salt and black pepper to taste.
- Gently toss everything together until well combined.
- Serve immediately or refrigerate for up to an hour before serving.
Notes
- For a smoother consistency, consider using goat cheese in place of feta.
- Enhance the flavor of the pistachios by toasting them before chopping.
- To add depth, mix a splash of balsamic vinegar into the olive oil and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: International
Nutrition
- Calories: 250
- Fat: 15g
- Protein: 7g
Keywords: beet salad, orange feta, creamy pistachios, vibrant salad, crunchy salad
