Beet Salad With Feta
Create a fun, cold salad without lettuce with this beet salad with feta. Its unique combination of flavors and textures is perfect for beet lovers and non-lovers alike.
Servings: 6
Ingredients
- ¾ pound Red Beet cooked, peeled and diced
- ¾ pound Golden Beet cooked, peeled and diced
- ⅓ cup Red Onion diced
- 1 tablespoon Garlic minced
- ¼ cup Olive Oil or oil of choice
- 2 tablespoons Red Wine Vinegar or champagne vinegar or apple cider vinegar
- 4 tablespoons Orange Juice from an orange
- Zest of Orange
- ½ cup Craisins
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 cup Cilantro roughly chopped (no stems), or Italian Parsley
- ½ cup Pistachios roughly chopped
- ¾ cup Feta crumbles
Instructions
- Remove the skin from the beets and dice into 1/2-inch cubes and place in a large mixing bowl.
- Add the red onion, garlic, olive oil, vinegar, orange juice, zest, craisins, salt and pepper. Mix well with the beets.
- Add the cilantro, pistachios and feta crumbles. Toss again. Taste and adjust the seasonings as desired.
- Serve in a bowl or large platter garnished with more feta, pistachios and cilantro.
Notes
- Boil beets whole for 20-50 minutes until they are fork tender. Place them in cold water so you can easily remove the skins and chill them for the salad.
- Cover beets in foil and roast them in the oven at 425°F for 45–60 minutes. Let them cool completely and chill them before using them in the salad.
- Store the red beets separately from the other ingredients to avoid staining the whole salad red before you’re ready to serve it.
Nutrition
Calories: 279kcal | Carbohydrates: 25g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 508mg | Potassium: 548mg | Fiber: 5g | Sugar: 17g | Vitamin A: 363IU | Vitamin C: 14mg | Calcium: 130mg | Iron: 2mg