This beet salad recipe always gets rave reviews! Just read all our 5-star ratings! It’s made with red and golden beets, feta cheese, pistachios, craisins, and cilantro in a simple citrus vinaigrette.

salad bowl and utensils with beet salad with feta, pistachios, and cilantro.

Your vision will become clear only when you look into your heart. Who looks outside, dreams. Who looks inside awakens.

Carl Jung

Inspired by Morocco, this beet salad with feta is festive, vibrant, and healthy! Customers at our restaurant always asked for the recipe, so here it is! Perfect for fall gatherings or the holiday table, the flavors pop – earthy, tangy, and bright.

Why You’ll Love This

  1. Simple & easy! Steam the beets ahead of time, and the salad comes together in 20 minutes!
  2. So much flavor & texture. Crumbly, tangy feta, crunchy pistachios, earthy sweet beets, and citrusy vinaigrette.
  3. Great for meal prep! Keep in the fridge for 3 days for quick lunches!
  4. Incredibly healthy! This anti-inflammatory salad is packed with antioxidants.

Beet Salad with Feta Ingredients

  • Beets: Use red, golden, or a mix of both! This salad is extra beautiful using all golden beets. I used both here, but golden beets will lose their color when mixed with red beets. For the photos, I added the golden beets over the red, to preserve their color.
  • Red onion and garlic clove: Add pungent flavor and a crunchy texture.
  • Olive oil: The base for the citrusy vinaigrette.
  • Red wine vinegar: Or sub apple cider vinegar or champagne vinegar.
  • Orange: The secret ingredient that brings this salad to life is the addition of orange- both its zest and juice!
  • Craisins: Or sub dried currants.
  • Cilantro: Tender stems are okay too. You can also sub some fresh mint, Italian parsley, or fresh basil.
  • Pistachios: Crunchy, nutty, and sweet. The perfect addition to this beet salad! Candied pecans are a festive sub!
  • Feta: Tangy with crumbly texture that pairs beautifully with the sweet beets and crunchy pistachios. I used a block of sheep’s milk feta here, rather than using crumbled, and sliced it into ½ inch cubes.
  • Optional garnish: Top with pomegranate seeds for a festive twist!
wood cutting board with sharp knife with cubed red and golden beets.

How to Cook Beets

Do this before preparing the salad!

  1.  FASTEST: Pressure cook! Use an Instant Pot to steam beets. Place the steamer basket in the Instant Pot with 1 cup of water in the bottom, set to pressure High for 16 minutes for 3-inch diameter beets. Cut extra-large beets in half. Naturally release.
  2. 2nd Fastest: Boil beets in a big pot, totally submerged in salted water until fork-tender. 30-50 minutes, depending on size. Cut extra-large beets in half for faster cooking. Drain.
  3. Steam beets in a big pot on the stovetop, using a steamer basket. 35-55 minutes, depending on size. Again, I like to cut bigger beets in half for faster cooking.
  4. Roast beets in a 425F oven. Oil, salt & pepper them, wrapped in foil or place in a baking dish or sheet pan, covered in foil, and bake 45-65 mins depending on size. A roasted beet salad is especially delicious!

Take your pick. 🙂

Beet Salad Instructions

Begin by cooking the beets, and of course, you can do this ahead and refrigerate until ready to make the salad. I like to use the Instant Pot method listed above, refrigerate them, and use them in the salad the next day.

Step 1: Prepare beets. Choose a method for cooking the beets, referencing the list above. Trim and rub under cool running water for peeling the skin. Dice into small, 1/2-inch cubes and place in a large bowl.

wood cutting board and sharp knife with feta block and cubed feta.

Step 2: Add remaining ingredients. Add diced onion, garlic, olive oil, vinegar, orange zest and orange juice, craisins, salt, and pepper to the bowl. Mix well. Add cilantro, pistachios, and feta. Gently toss.

wood cutting board and sharp knife with chopped cilantro next to red onion.

Step 3: Taste and adjust. Add more pistachios, craisins, or feta to taste. Adjust for salt and pepper. Drizzle more orange juice if you’d like!

half an orange with zester on wood board.

Step 4: Garnish and serve. Garnish with additional cilantro and serve in a large salad bowl!

large bowl and wood utensils with beet salad with feta cubes, pistachios, and cilantro.

Optional Additions

  • Arugula: For an addition of fresh greens!
  • Avocado: Sliced or cubed avocado- don’t mix! Simply place the slices or cubed avocado on top.
  • Squash: Winter squash like butternut or acorn pair well with beets for a delicious beet and squash salad.
  • Chicken: Cooked and sliced or shredded chicken.
  • Salmon: Cooked and sliced salmon placed on top.

Health Benefits of Beets!

  1. Rich in Vitamins and Minerals: Beets are a great source of essential nutrients, including fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. These nutrients are vital for maintaining good health and preventing various diseases.
  2. Antioxidant Properties: Beets are rich in betalains, powerful antioxidants that help fight oxidative stress and inflammation in the body. This can reduce the risk of chronic diseases like cancer and heart disease.
  3. Lower Blood Pressure: The nitrates in beets can help dilate blood vessels, improving blood flow and reducing blood pressure. This can positively impact cardiovascular health and reduce the risk of heart attacks and strokes.
  4. Boost Athletic Performance: Beets are known to enhance exercise performance. The nitrates they contain can improve the efficiency of mitochondria, which produce energy in your cells, thereby boosting stamina and endurance.
  5. Supports Brain Health: The nitrates in beets can improve blood flow to the brain, which may enhance cognitive function and reduce the risk of dementia. This is particularly beneficial as you age.
  6. Anti-Inflammatory: Chronic inflammation is linked to many diseases, including obesity, heart disease, liver disease, and cancer. Beets contain pigments called betalains, which may also possess anti-inflammatory properties.
  7. Improves Digestive Health: Beets are high in dietary fiber, which supports healthy digestion and promotes a healthy gut microbiome.
  8. Supports Detoxification: Beets contain betaine, a substance that supports liver function. The liver is integral to the body’s natural detoxification processes, helping to cleanse the blood and secrete unwanted chemicals.

Incorporating beets into your diet, like in this Beet Salad, can help you take advantage of these fantastic health benefits!

FAQs

When are beets in season?

Depending on your area, beets are typically in season from early spring to late fall.

How do I bring out the flavor of beets?

Pairing beets with bright, fresh flavors is the best way to enhance their natural earthy sweetness. Ingredients like vinegar, orange juice, herbs, and tangy cheese like feta are the perfect accompaniments.

How long does Beet Salad keep for?

Store in an airtight container for 3-4 days in the refrigerator.

I hope you enjoy it and let us know what you think in the comments below!

Have the BEST day,

Sylvia

More FavorIte Beet Salads!

Beet Salad with feta video

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Beet Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 51 reviews
  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8
  • Category: salad, vegetarain
  • Method: tossed
  • Cuisine: Middle Eastern
Print Recipe

Description

This beet salad recipe always gets rave reviews! Just read all our 5-star ratings! It’s made with red and golden beets, feta cheese, pistachios, craisins, and cilantro in a simple citrus vinaigrette. Steam the beets ahead and the salad comes together in 20 minutes! 

Ingredients

Units
  • 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!

Instructions

  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.
  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.
  3. Taste, add more pistachios, craisins or feta to taste. Adjust salt and pepper. Sometimes I’ll add another squeeze of orange juice.
  4. Serve in a bowl and garnish with cilantro.

Notes

Cooking Beets:

  1. Lately I like using my Instant Pot to steam beets ahead ( like the day before). Place the steamer basket in the Insant pot with 1 cup of water in the bottom, set to pressure High for 16 minutes for 3 inch diameter beets. Cut extra-large beets in half.  Naturally release. Refrigerate until ready to use.
  2. You can always boil beets in a big pot, totally submerged in water or steam them in a big pot on the stovetop, using a steamer basket. Again, I like to cut bigger beets in half for faster cooking. Of course, they can be roasted in the oven as well. ( 425F, oiled, salted & peppered, wrapped in foil or in a baking dish covered in foil, or in a dutch oven 45-65 mins depending on size. ) Take your pick.

This salad is beautiful using all golden beets. I used both here, but golden beets will lose their color when mixed with red beets. For the photos I added the golden beets over the red, to preserve their color for the photos.

This salad will keep 3-4 days in the fridge. If making ahead, toss in the cilantro and pistachios right before serving, and re-taste for salt and vinegar, adding more if necessary.

If you opt to leave the dried cranberries out you may need to balance this with a little sweetness- a small spoonful of maple syrup may do it!

Nutrition

  • Serving Size:
  • Calories: 214
  • Sugar: 12.9 g
  • Sodium: 212.7 mg
  • Fat: 14.7 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 17.9 g
  • Fiber: 2.8 g
  • Protein: 5.3 g
  • Cholesterol: 16.7 mg

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Comments

  3. LOVE this beet salad. Finding this recipe prompted me to make beets myself for the first time (rather than buying them in a jar). It is perfect to prep for work lunches.



    Reply

  5. Fabulous. The orange rind and juice permeate the salad to give it a delightful taste. The pistachios add crunch and the raisins add sweetness.Very colorful. I will make it again and add quinoa and perhaps substitute goat cheese for the feta



    Reply

  7. This salad is delicious! I followed the recipe exactly and would not change a thing. Even my 13-year-old son, who is not a fan of beets, loved it. Thank you for sharing. I can’t wait to make it for quests someday, and next time around, I’ll try it with pomegranate.



    Reply

  8. Great recipe! Adapted a little and added baby spinach + made the feta out of the oven – made it a real main course salad 🙂



    Reply

  9. This is so so good! I was going to leave the craisins out, but added them anyway. What a mistake it would have been if I had left them out! Flavor galore! I love all your recipes, have not had a bad one yet and I have tried a few! Keep them coming!



    Reply

  14. Recipe # 2 another resounding success. Simply scrumptious with lots of flavor and texture! Very pretty too!



    Reply

  15. Wow! Delicious and easy. We paired it with grilled salmon, grilled corn and rose wine. Outstanding and our new favorite beet salad.



    Reply

  17. This salad was a triumph: got my hitherto beet-hating other half to really enjoy it and reconsider his relationship to beets! Thank you SO much.



    Reply

  18. This sounds amazing. But I really don’t like cilantro. It calls for 1 cup, so I feel like leaving it out would really impact the recipe. What could I substitute for cilantro that would compliment the recipe? Thank you!

    Reply

  19. Really amazing! I told my friend that I didn’t like dealing with beets but if Sylvia had a recipe on her blog it would be worth trying. Thanks!



    Reply

  20. Made this tonight to go with pork loin, it is delicious. I love the sweetness of it, and even though cilantro is not a favorite at our house it compliments the rest of the salad wonderfully. Your recipes never disappoint 🙂



    Reply

  21. I was so excited to try this recipe – and it did not disappoint! Made it last night – amazing.
    It is even better today – everything did turn pink or red – but the taste is fabulous!



    Reply

  22. My daughter and I just made this for dinner. It was delicious and visually beautiful. We loved the combination of flavors.

    Reply

  23. This salad tastes so good! We enjoyd the mix of the ingredients. Pistachios and dried cranberries are a must. Full of flavor! But I didn’t add the feta cheese because we do Veganuary (very popular in the UK where I live) and we don’t like vegan cheese. I will try it again next month with the feta. 🙂



    Reply

  24. This was just delicious! I didn’t have pistachios, so I used pepitas. I will definitely be making it again.



    Reply

  25. Made this for a New Years Day party. It was delicious and was the hit of the party. Thankfully I made double the recipe because of guests asking to take some home and I wanted some for myself! This dish has such depth of flavor and gives winter a wonderful fresh salad!



    Reply

    1. Yay!!! I’m so glad you and your guest enjoyed it. I appreciate you letting me know Ellen…I was beginning to wonder! Haven’t heard a peep until now. 🙂

      Reply

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