Lemon & Pistachio Roasted Beet Salad
A vibrant salad featuring sweet roasted beets, creamy feta cheese, crunchy pistachios, and a zesty lemon dressing. Perfect for any occasion.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the roasted beets
- 3 medium golden beets Small to medium-sized for faster cooking.
- 1 tbsp olive oil For roasting.
- 1/2 tsp salt To balance flavors.
- 1/4 tsp black pepper To taste.
- 1/2 tsp honey Optional for caramelization.
For the dressing
- 2 tbsp olive oil Adds richness.
- 1 tbsp fresh lemon juice Bright and refreshing.
- 1 tsp lemon zest To awaken the senses.
- 1 tsp honey or maple syrup For a sweet touch.
- 1/4 tsp Dijon mustard For sharpness.
- 1/4 tsp salt Enhances flavors.
For assembly
- 1/4 cup pistachios, chopped Adds a satisfying crunch.
- 1/4 cup crumbled feta cheese Creamy and tangy.
- 2 cups mixed greens (arugula, baby spinach, or kale) Packed with nutrients.
- 1 tbsp fresh mint or basil Optional for garnish.
Instructions
Roast the Beets
- Preheat your oven to 400°F (200°C). Peel and cube the golden beets into approximately 1-inch pieces.
- Toss the beet cubes with olive oil, salt, black pepper, and honey (if using) in a bowl.
- Spread the beets on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized.
Prepare the Dressing
- In a small bowl, combine olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and pepper.
- Whisk until smooth and creamy. Adjust seasoning if necessary.
Assemble the Salad
- In a large bowl, layer the mixed greens followed by the roasted beets.
- Crumble feta cheese and sprinkle pistachios on top.
- Drizzle the dressing over the salad and gently toss to combine.
Garnish & Serve
- Sprinkle fresh mint or basil on top as a garnish.
- Serve immediately and enjoy!
Notes
For a more substantial meal, consider adding grilled chicken or chickpeas. Store leftovers in an airtight container in the refrigerator for up to two days.