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Roasted Beet Salad with Pistachios

Roasted Beet Salad with Pistachios

  • Author: Jonathan
  • Total Time: 1 hour to 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Easy Roasted Beet Salad with Pistachios is a fresh, colorful, and flavorful dish combining earthy roasted beets, crunchy pistachios, crisp greens, tangy apple cider vinegar dressing, and creamy shredded mozzarella cheese (vegetal). Perfect as a light meal or elegant side, it delivers a delightful mix of sweet, savory, and crunchy textures.

Ingredients

Scale

Salad Ingredients

  • Fresh beets (about 4 medium-sized)
  • 1 cup shelled pistachios
  • 4 cups fresh greens (arugula, spinach, or mixed greens)
  • 1 cup shredded mozzarella cheese (vegetal)

Dressing

  • 3 tablespoons apple cider vinegar
  • 4 tablespoons olive oil
  • Sea salt to taste
  • Freshly ground black pepper to taste

For Roasting

  • Olive oil for drizzling

Instructions

  1. Prepare and Roast the Beets: Wash and trim the beets. Wrap each beet in aluminum foil or place on a baking sheet, drizzle lightly with olive oil, and roast in a preheated oven at 400°F (200°C) for 45-60 minutes until tender when pierced with a fork. Remove and let cool, then peel and slice or cube as desired.
  2. Toast the Pistachios: While the beets roast, heat a dry skillet over medium heat. Toast the shelled pistachios for 3-5 minutes, stirring frequently, until aromatic and lightly browned. Set aside to cool.
  3. Prepare the Dressing: Whisk together apple cider vinegar, olive oil, a pinch of sea salt, and freshly ground black pepper until emulsified into a tangy dressing.
  4. Assemble the Salad: In a large bowl, combine roasted beets, fresh greens, toasted pistachios, and shredded mozzarella cheese (vegetal). Drizzle dressing over the salad and toss gently to coat evenly.
  5. Serve and Enjoy: Transfer the salad to a serving platter or bowl. Optionally sprinkle extra pistachios or cheese on top before serving.

Notes

  • Check beets around 40 minutes during roasting to prevent overcooking and retain sweetness and texture.
  • Peel beets easily by letting them cool slightly and rubbing skins off gently with fingers or a paper towel.
  • Use tender fresh greens such as baby spinach or spring mix for the best texture contrast.
  • Keep stirring pistachios while toasting to avoid burning and maintain crunch.
  • Adjust apple cider vinegar and olive oil ratio in dressing to your preferred acidity and richness.
  • Store leftover salad in an airtight container refrigerated for up to 3 days; keep dressing separate to preserve green freshness.
  • Freeze roasted beets only in a sealed bag for up to 2 months if needed; prepare salad fresh when ready to eat.
  • Reheat roasted beets gently before adding to the salad if serving warm is desired.
  • Prep Time: 15 minutes
  • Cook Time: 45-60 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250 kcal
  • Sugar: 8 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 10 mg

Keywords: roasted beet salad,pistachios,healthy salad,gluten free,vegetarian salad,colorful salad,easy salad

Find it online: https://familycookspot.com/roasted-beet-salad-with-pistachios/