Name: Orange Beet Salad with Feta and Pistachios Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: Roasted Beets: 3 medium beets, roasted and sliced; Oranges: 2 oranges, peeled and sliced into rounds; Feta Cheese: 1/4 cup crumbled feta cheese; Pistachios: 1/4 cup shelled pistachios, roughly chopped; Dressing: 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon honey, salt and black pepper to taste; Greens (optional): 2 cups arugula or mixed greens; Garnish: Fresh mint leaves for garnish.

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If you’ve ever wished for a salad that manages to be both dazzling to the eyes and absolutely irresistible to the palate, look no further than this Orange Beet Salad with Feta and Pistachios Recipe. Sweet roasted beets and juicy orange slices mingle with tangy feta and crunchy pistachios, all brought together with a honey-kissed dressing. Every bite is a burst of color, flavor, and satisfying texture—making this salad as perfect for dinner parties as it is for weeknight meals.

Orange Beet Salad with Feta and Pistachios Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this salad is how every ingredient holds its own, but together, they create something unforgettable. Each component has a specific role: color, crunch, creaminess, or zing. Don’t skip or swap too many if you want the full, balanced experience!

Beets (3 medium, roasted and sliced): Their earthiness and natural sweetness set the tone and provide the salad’s vibrant base.
Oranges (2, peeled and sliced into rounds): Bring juiciness and bright citrus notes that truly make the flavors pop.
Feta cheese (1/4 cup, crumbled): Adds creamy, tangy contrast that plays beautifully with the fruit and beets.
Pistachios (1/4 cup, shelled and roughly chopped): Offer that perfect salty crunch to make every bite interesting.
Extra virgin olive oil (2 tablespoons): Brings richness and helps the dressing stick to all the delicious bits.
Red wine vinegar (1 tablespoon): Adds a lovely punch to balance the sweeter elements.
Honey (1 teaspoon): Just a touch of sweetness to round everything out.
Salt and black pepper (to taste): Essential for seasoning and bringing out all the flavors.
Arugula or mixed greens (2 cups, optional): For a peppery bed and another layer of color and nutrition.
Fresh mint leaves (for garnish, optional): Instantly brightens up the finished dish and adds a fresh herbal kick.

How to Make Orange Beet Salad with Feta and Pistachios Recipe

Step 1: Make the Zesty Dressing

Start by grabbing a small bowl for the dressing. Add the extra virgin olive oil, red wine vinegar, honey, and a generous pinch each of salt and black pepper. Whisk it all together until it’s slightly thickened and looks glossy—the goal is an emulsion that will coat everything beautifully. Taste and adjust the seasoning if needed; the dressing should walk the tightrope between tangy, sweet, and savory.

Step 2: Arrange the Beets and Oranges

On a large platter or on a comfy bed of arugula or mixed greens, start layering your sliced roasted beets and rounds of juicy orange. Try to alternate for maximum color impact—think of it as assembling a little edible mosaic. If using different types of oranges (like blood orange or cara cara), alternate those for even more visual pop.

Step 3: Dress Things Up

Drizzle the vibrant dressing right over the top, letting it sink into the nooks and crannies of the beets and the oranges. This lets every bite pick up a little sparkle of flavor. You can toss gently if you like everything evenly coated, or just let the dressing flow where it may for a rustic look.

Step 4: Finish with Feta and Pistachios

Sprinkle the crumbled feta over the arranged beets and oranges. Next, scatter the chopped pistachios—it’s totally okay if you’re generous here! The feta’s tang and pistachios’ crunch are what make this Orange Beet Salad with Feta and Pistachios Recipe really special.

Step 5: Garnish and Serve

If you have fresh mint leaves, now’s the time to tuck a few on top for a fresh, aromatic lift. Serve the salad right away for the boldest flavors, or let it chill in the fridge for about 15 to 20 minutes if you prefer something extra refreshing.

How to Serve Orange Beet Salad with Feta and Pistachios Recipe

Garnishes

A sprinkle of extra chopped pistachios or a few more mint leaves can instantly elevate your Orange Beet Salad with Feta and Pistachios Recipe from simple salad to a showstopper. For even more color, try a few pomegranate seeds or a drizzle of extra honey right before serving.

Side Dishes

This salad makes a cheerful, lively side for all kinds of mains. It’s especially lovely alongside simply grilled chicken or fish, bringing contrast and brightness to richer dishes. Warm crusty bread or a herby grain pilaf are also fantastic plate-mates.

Creative Ways to Present

For an elegant starter, serve the salad in individual glass cups layered with each component. For a rustic gathering, let everyone build their own salad from a colorful platter spread in the center of the table. Little crostini topped with the salad mix make for unique appetizers your guests won’t forget.

Make Ahead and Storage

Storing Leftovers

If you have any remaining Orange Beet Salad with Feta and Pistachios Recipe, pop it into an airtight container and refrigerate. It’s best enjoyed within a day, as the beets and oranges can release more juices and soften the greens over time. Just give it a gentle toss before eating to redistribute the dressing.

Freezing

This is not a salad you’ll want to freeze—unfortunately, both the beets and the oranges will lose their lovely texture and the pistachios will go soft. Fresh is best to preserve every element’s unique bite!

Reheating

No reheating required (or recommended)! The Orange Beet Salad with Feta and Pistachios Recipe is designed to be enjoyed chilled or at room temp. If you prefer it colder, just return it to the fridge for a bit before digging in.

FAQs

Can I use pre-cooked or canned beets?

Absolutely! Pre-cooked beets make this recipe super speedy. Just make sure they’re not packed in vinegar, and slice them right before assembling the salad for best texture.

What types of oranges work best?

Navel oranges are classic, but blood oranges and cara caras add amazing color and subtle flavor twists. Use whatever’s freshest at your market—the variety really shines through.

How do I roast beets if I’ve never done it before?

Wrap scrubbed beets individually in foil, place them on a baking sheet, and roast at 400°F until tender (usually 45 to 60 minutes depending on size). Let them cool, then slip off the skins with your fingers or a paper towel.

Is there a vegan version of this recipe?

For a plant-based twist on the Orange Beet Salad with Feta and Pistachios Recipe, simply swap the feta for a vegan cheese or a sprinkle of nutritional yeast, and use maple syrup in place of honey in the dressing.

What proteins can I add for a heartier meal?

Grilled or poached chicken, salmon, or even chickpeas are delicious alongside—or on top of—this salad. These add some staying power while letting the flavors of the dish shine.

Final Thoughts

Give this Orange Beet Salad with Feta and Pistachios Recipe a try when you want something light, lovely, and loaded with flavor on your table. It’s so easy but has a wow-factor that can brighten up any meal, casual or special. Once you taste how beautifully everything comes together, you’ll find yourself making it again and again!

Orange Beet Salad with Feta and Pistachios Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings
Diet: Vegetarian, Gluten-Free

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Description

This vibrant and flavorful Orange Beet Salad with Feta and Pistachios is a delightful combination of roasted beets, juicy oranges, tangy feta cheese, and crunchy pistachios, all drizzled with a honey vinaigrette. It’s a refreshing and nutritious salad that’s perfect for any occasion, whether as a side dish or a light main course.

Ingredients

Roasted Beets:

3 medium beets, roasted and sliced;

Oranges:

2 oranges, peeled and sliced into rounds;

Feta Cheese:

1/4 cup crumbled feta cheese;

Pistachios:

1/4 cup shelled pistachios, roughly chopped;

Dressing:

2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon honey, salt and black pepper to taste;

Greens (optional):

2 cups arugula or mixed greens;

Garnish:

Fresh mint leaves for garnish.

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Instructions

Create Dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper.
Assemble Salad: Arrange beets and orange rounds on a platter or greens. Drizzle with dressing, then top with feta and pistachios.
Garnish and Serve: Garnish with mint leaves if desired. Serve immediately or chill for a refreshing flavor.

Notes

To roast beets, wrap in foil and bake at 400°F for 45–60 minutes, then peel once cool.
Blood oranges or cara cara oranges can be used for color variation.
This salad pairs well with grilled chicken or fish.

Prep Time: 15 minutes
Cook Time: 0 minutes (plus beet roasting time if not pre-cooked)
Category: Salad
Method: No-Cook
Cuisine: Mediterranean