Beet Salad With Pistachios and Feta Cheese
"This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle". DH and I were blessed with an abundance of beets in our vegetable garden this year and have been searching for different ways to use them. I thought this recipe sounded interesting. I have not made this yet but have plans for the near future."
photo by ChefLee
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 44.37 ml orange juice
- 14.79 ml white wine vinegar
- 14.79 ml honey
- 29.58 ml olive oil
- 4 beets, medium, peeled, shredded
- 946.36 ml romaine lettuce
- 29.58 ml pistachios
- 29.58 ml feta cheese
directions
- In a small mixing bowl, whisk together orange juice, vinegar, honey and olive oil until well blended.
- Place beets through the shredding disc of a food processor, then toss with half the dressing mixture.
- Toss romaine lettuce with remaining dressing and divide among four salad plates.
- Top each plate with beets and sprinkle with pistachios and feta cheese.
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Reviews
-
This is a good recipe and easy to make, but for person preference, next time I would used pickled beets. Thanks for the recipe. -
We adore this salad. The combination of the sweet, sour and salty is just perfect. We love fresh beets anyway and this was a great way to broaden our repertoire. -
Bought fresh beets at the Farmer's Market and wanted to make a beet salad like those in high-end restaurants. This recipe was exactly what we were looking for. I followed Chef Lee's advice and boiled the beets first so the skins would slide right off. Perfection. -
100 stars!!!!!! One of the top five best salads that I have ever eaten!! There are so many delicious flavors and textures in this salad, it is perfectly balanced!! I boiled some fresh beets at a simmer for about 40 minutes then the skins just slide right off. I let them cool while I was doing other things around the kitchen then I just chopped them manually instead of using the processor. The dressing for this is absolutely perfect, a hint of orange and just the right amount of oil to vinegar. It brings out the sweetness in the beet. Then you have just the right amount of salt coming from the feta and pistachios. I could go on and on about how delicious this was, thank you so much for posting!!!! -
I'm obsessed with beet salad, and this one's great!
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Tweaks
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This was a great salad! Loved it! There were a few tweaks that I made: 1. Add half a lemon's juice to the dressing for more acidity. 2. Instead of shredding the beets, I roasted them for ~1 hr, and then marinated them in the dressing for a couple of hours. 3. I added fresh orange pieces to the salad. The result was a nice hearty salad! :)
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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