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.
Your vision will become clear only when you look into your heart. Who looks outside, dreams. Who looks inside awakens.
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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
- Simple & easy! Steam the beets ahead of time, and the salad comes together in 20 minutes!
- So much flavor & texture. Crumbly, tangy feta, crunchy pistachios, earthy sweet beets, and citrusy vinaigrette.
- Great for meal prep! Keep in the fridge for 3 days for quick lunches!
- 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!
How to Cook Beets
Do this before preparing the salad!
- 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.
- 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.
- 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.
- 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.
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.
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!
Step 4: Garnish and serve. Garnish with additional cilantro and serve in a large salad bowl!
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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Improves Digestive Health: Beets are high in dietary fiber, which supports healthy digestion and promotes a healthy gut microbiome.
- 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
Depending on your area, beets are typically in season from early spring to late fall.
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.
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,
More FavorIte Beet Salads!
Beet Salad with feta video
Beet Salad Recipe
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 6-8
- Category: salad, vegetarain
- Method: tossed
- Cuisine: Middle Eastern
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
- 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
- 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.
- 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.
- Taste, add more pistachios, craisins or feta to taste. Adjust salt and pepper. Sometimes I’ll add another squeeze of orange juice.
- Serve in a bowl and garnish with cilantro.
Notes
Cooking Beets:
- 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.
- 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
Another amazing recipe! Rustic and delish
So glad to hear it!
Best Beet Salad Ever!
Yay!
Sounds very delicious, but what you can substitute for Beets?
My stomach doesn’t like Beets.
You could try it with carrots!
Love this make it all the time
Great to hear!
This is lovely for a healthy lunch. Will definitely be making this again – very tasty
Great to hear this!
Had this recently at a friends house & it was super delicious!! Thank you for this amazing recipe.
Nice to hear this Judy!
judging by the date i came across this a little late in the day but i am glad i did
i made two batches
one i followed the recipe
in the other i used dried cherries instead of cranberries (because i ran out)
not a leaf was left
my nephew licked the bowl
thank you for posting thishave a pleasant daay
Cherries sound amazing Lydia! So glad you all enjoyed. 🙂
Wow! So full of flavor and so many colors! This is a full sensory experience – from taste, to sight, to smell, and to my tummy feeling just downright amazing after eating a delicious beautiful rainbow of goodness. And for sure go for the pomegranate seeds – that was just another level of fun and yum. Enjoy!
Thanks so much, love your description!
Love this salad. This time I made too much, and wondering can I freeze it?
Interesting question Janet! It seems like it would work? The cilantro is the onion thing that may not look so pretty but probably taste fine. Let us know if you do and how it works out.
I have made this multiple times and it is always a hit. My co-workers always ask if I am bringing it to the next potluck. Also, I live in Michigan which is prime apple land and from the first time I made it I have always substituted fresh apples cut up into bite size pieces (honeycrisp, cosmic crisp, granny smith) instead of craisins and it is awesome.
Love that Jenifer!
Can dill be used instead of cilantro (parsley or basil)?
Absolutely!
My family loved this recipe. It’s delicious and colorful. Son asked me to make it when he came home, but his girlfriend doesn’t like beets. Substituted raw jicama for the beets and roasted pepitas for the pistachios, and it was a huge hit. Girlfriend is now fiancee, and has asked me to make it again. Thanks for a great recipe!
oooo…that sounds good!
Hello, does this recipe work with pickled beets instead of fresh?
Thanks.
Hi Lucy- That would change it too much I think. 🙂
All time favorite salad in 2022! Definitely a top recipe. Delicious!
Thanks Michelle, glad you are enjoying!