Ingredients
3 medium beets, roasted, peeled, and sliced into wedges
3 oranges, peeled and segmented
1/2 cup crumbled feta cheese
1/4 cup shelled pistachios
Fresh mint leaves, for garnish
Salt and freshly ground black pepper, to taste
For the dressing:
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions
1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Set aside.
2. Arrange beet wedges and orange segments on a large serving platter.
3. Sprinkle crumbled feta cheese over the beets and oranges.
4. Scatter pistachios across the salad.
5. Drizzle the prepared dressing evenly over the salad.
6. Garnish with fresh mint leaves.
7. Season with additional salt and pepper if needed. Serve immediately.
Notes
Roast beets at 400°F (200°C) wrapped in foil for about 1 hour, then cool and peel.
Try different citrus fruits like blood oranges or grapefruit for variety.
Swap feta with goat cheese or blue cheese if preferred.
Walnuts, almonds, or pecans can replace pistachios.
Prepare components ahead of time but assemble just before serving for the freshest results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Light Lunch
- Method: No-Cook, Assembled
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: beet and orange salad, feta beet salad, pistachio salad, healthy colorful salad, easy no-cook salad