This Easy Beet Feta Pistachios Salad is a colorful and fresh mix that’s full of flavor and texture. The sweetness of roasted beets pairs perfectly with the creamy, tangy feta cheese, while the crunchy pistachios add a nice pop. It’s a simple salad that feels special without any fuss.
I love making this salad when I want something light but satisfying. It comes together quickly, and I like to toss everything while the beets are still a little warm so the feta softens just a bit. The pistachios are my favorite touch—they bring a salty crunch that makes every bite interesting.
My favorite way to serve this salad is as a side dish with grilled chicken or fish. It also works great on its own for a quick lunch or as part of a bigger spread at a picnic or dinner party. It’s one of those salads I always come back to because it feels fresh and different, but never complicated.
Key Ingredients & Substitutions
Beets: Roasted beets bring a sweet, earthy flavor and firm texture. If you’re short on time, use pre-cooked or pickled beets from the store. Just slice and add fresh.
Oranges: Fresh orange slices add a bright, juicy contrast that balances the earthiness of the beets. If you don’t have oranges, try mandarins or grapefruit for a similar zing.
Feta Cheese: Feta’s salty creaminess complements the other flavors well. For a dairy-free option, use a vegan cheese or omit it and add extra nuts for texture.
Pistachios: These nuts add a pleasant crunch and a touch of buttery flavor. You can swap in toasted walnuts, almonds, or pecans if you prefer.
Salad Greens: Mixed greens like arugula or spinach offer a fresh, slightly peppery base. Feel free to use baby kale or mixed lettuces based on what you like or have.
How Can I Roast Beets Easily Without Making a Mess?
Roasting beets can seem messy, but wrapping them in foil keeps things clean and locks in moisture. Here’s a simple way:
- Preheat oven to 400°F (200°C).
- Trim beet stems but keep skin on; wrap each beet tightly in foil.
- Place wrapped beets on a baking sheet and roast for 45-60 minutes, depending on size.
- Let cool completely before peeling skin—it should rub off easily with your hands or a paper towel.
Pro tip: While warm, sliced beets are easier to cut and mix into the salad to soak up flavors!
Equipment You’ll Need
- Roasting pan or baking sheet – perfect for roasting beets evenly without mess.
- Aluminum foil – makes wrapping beets easy and keeps them moist while roasting.
- Sharp knife – essential for peeling and slicing beets and oranges cleanly.
- Large salad bowl – gives you plenty of room to toss all ingredients without spilling.
- Small whisk or fork – helps mix the dressing ingredients smoothly.
Flavor Variations & Add-Ins
- Swap feta for goat cheese if you want a creamier, tangier bite.
- Add sliced avocado for extra creaminess and healthy fats.
- Try toasted walnuts or almonds instead of pistachios for a different crunch and flavor.
- Mix in fresh herbs like mint or basil to brighten the salad and add freshness.
Easy Beet Feta Pistachios Salad
Ingredients You’ll Need:
- 3 medium beets, roasted and sliced
- 2 oranges, peeled and sliced into segments
- ½ cup feta cheese, crumbled
- ⅓ cup shelled pistachios, chopped
- 4 cups mixed salad greens (arugula, spinach, or lettuce)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes of hands-on prep time plus 45-60 minutes to roast the beets. Once the beets are cooked and cooled, assembling the salad and dressing will take just 5-10 minutes. It’s a tasty dish that’s well worth the roasting time!
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil to keep them moist while roasting. Place them on a baking sheet and roast for 45-60 minutes. You’ll know they’re done when a fork easily pierces the beets. Allow them to cool before peeling off the skins and slicing into rounds or wedges.
2. Prepare the Oranges:
Peel the oranges carefully and slice them into thin segments, removing any seeds to keep bites pleasant and fresh.
3. Assemble the Salad:
Place your mixed salad greens in a large bowl. Arrange the sliced beets and orange segments evenly on top. Sprinkle the crumbled feta cheese and chopped pistachios over the salad for a mix of creamy and crunchy textures.
4. Make and Add the Dressing:
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until well combined. Drizzle this dressing over the salad. Gently toss everything together just before serving to make sure all ingredients are nicely coated.
5. Serve and Enjoy:
Serve the salad immediately as a fresh, light meal or as a colorful side dish to grilled meats or other favorites. Enjoy the lovely flavors and textures!
Equipment You’ll Need:
- Roasting pan or baking sheet
- Aluminum foil
- Sharp knife for peeling and slicing
- Large mixing or salad bowl
- Small bowl and whisk or fork for the dressing
Flavor Variations & Add-Ins:
- Swap feta cheese for goat cheese for a creamier, tangy twist.
- Add sliced avocado for extra creaminess and richness.
- Use toasted walnuts or almonds instead of pistachios for a different crunch.
- Mix in fresh herbs like mint or basil for a bright, fresh touch.
- If you want a bit more sweetness, drizzle a little honey or maple syrup into the dressing.
Can I Use Pre-Cooked or Canned Beets Instead of Roasting?
Yes, using pre-cooked or canned beets is a great time-saver! Just drain and slice them before adding to the salad. Keep in mind the texture may be softer than freshly roasted beets.
How Should I Store Leftover Salad?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible and toss fresh before serving to keep greens crisp.
Can I Prepare This Salad Ahead of Time?
You can roast and slice the beets a day ahead, then assemble the salad just before serving for the freshest taste. If making ahead, store components separately to maintain texture.
What Can I Substitute for Pistachios?
If you’re out of pistachios, toasted walnuts, almonds, or pecans work well to add crunch and flavor. Just chop roughly and sprinkle on top as usual.