Description
A vibrant and colorful Roasted Beet Salad with Pistachios combining earthy roasted beets, crunchy pistachios, fresh greens, tangy apple cider vinegar dressing, and creamy shredded mozzarella cheese (vegetal). This salad balances savory, nutty, and fresh flavors, perfect for a light lunch or a stunning side dish.
Ingredients
Scale
Salad Ingredients
- 3–4 medium whole beets
- 1/2 cup pistachios, roughly chopped
- 4 cups fresh greens (arugula, spinach, or spring mix)
- 1/2 cup shredded mozzarella cheese (vegetal)
- Optional fresh herbs like parsley or mint, chopped
Dressing
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap whole beets in foil and roast for 45-60 minutes until tender when pierced with a fork. Once cooled, peel and slice the beets into bite-sized pieces.
- Prepare the Dressing: In a small bowl, whisk together apple cider vinegar, olive oil, salt, and pepper until well combined to create a bright and balanced dressing.
- Assemble the Salad: In a large bowl, combine fresh greens, roasted beet slices, and roughly chopped pistachios. Drizzle the dressing over and toss gently to coat evenly.
- Add Cheese and Herbs: Sprinkle shredded mozzarella cheese (vegetal) over the salad along with any optional fresh herbs like parsley or mint for creamy richness and fresh aroma.
- Serve Immediately: Transfer the salad to a serving dish or individual plates. Garnish with extra whole pistachios or freshly cracked black pepper if desired. Enjoy fresh for optimal flavor and texture.
Notes
- Choose firm, smooth beets with no bruises for best flavor.
- Wrap beets in foil to roast evenly and retain moisture.
- Toast pistachios lightly in a dry pan to enhance nuttiness and crunch.
- Use high-quality olive oil for a rich texture and flavor in the dressing.
- Dress the salad just before serving to keep greens crisp and fresh.
- Store dressing separately when refrigerating leftovers for up to 3 days.
- Freezing is not recommended as it affects the texture of greens and cheese.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: roasted beet salad, pistachios, fresh greens, vegetarian, gluten free, easy salad, colorful salad