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Beet Salad with Pistachios and Feta

  • Author: Sylvia Fountaine
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8
  • Category: salad, vegetarain
  • Method: tossed
  • Cuisine: Middle Eastern


Truly one of the most beautiful and delicious Beet Salads with Pistachios, Feta, cilantro and orange in a simple citrus vinaigrette. Can be made ahead and keeps for 3 days in the fridge. Steam the beets ahead and the salad come together in 20 minutes! 


  • 1 1/2  lbs red and/or golden beets, 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)
  • 1/21 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)
  • 1/21 cup pistachios
  • 1 cup feta, cut into cubes
  • Optional Garnish: For a festive twist you could top with pomegrante seed!


Boil 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 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.


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 stove top, using a steamer basket. Again, I like to cut bigger beets in half for faster cooking.
  3. 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. 45-65 mins depending on size. )
  4. Take your pick.

This salad is beautiful using all golden beets. I used both here, but golden beets will loose 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!

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