Beet Salad Recipe
Total Time
1 hour and 30 minutes
Prep Time
30 minutes
Cook Time
1 hour
Rating
4.9 out of 5 stars
(51)
Ingredients
6 servings
- 1 1/2 pounds beets (red, golden, or a mix) cooked, peeled and diced (see notes)
- 1/3 cup red onion, very finely chopped
- 1 garlic clove, finely minced, use a garlic press
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar (or Apple Cider or Champagne Vinegar)
- 1 orange (2 tablespoons zest and 4 tablespoons juice)
- 1/2- 1 cup craisins ( or sub-dried currants)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 cup cilantro, chopped, tender stems OK ( or sub some mint, Italian parsley, basil)
- 1/2 -1 cup pistachios
- 1 cup feta, cut into cubes
- Optional Garnish: For a festive twist you could top with pomegrante seed!
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Preparation
Step 1
Boil, roast or steam beets until fork tender (See notes-you can do this ahead and refrigerate, or purchase steamed beets). Trim and rub under cool running water to remove skin. Dice into small, 1/2 inch cubes. Place in a large bowl.
Step 2
Add diced onion, garlic, olive oil, vinegar, orange zest and orange juice, craisins, salt and pepper and mix to combine well. Add cilantro, pistachios and feta. Gently toss.
Step 3
Taste, add more pistachios, craisins or feta to taste. Adjust salt and pepper. Sometimes I’ll add another squeeze of orange juice.
Step 4
Serve in a bowl and garnish with cilantro.
Step 5
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