Easy Beet Feta Pistachios Salad is a colorful and fresh mix of tender roasted beets, creamy feta cheese, and crunchy pistachios. The combination is simple but full of interesting textures and flavors that go together really well. It’s a salad that feels light but still satisfying, perfect for any time you want something healthy and tasty without much fuss.
I love making this salad because it comes together quickly, and the ingredients are easy to find. Roasting the beets brings out their natural sweetness, which pairs beautifully with the salty tang of the feta and the nutty crunch of pistachios. I usually sprinkle a little bit of fresh herbs or a simple vinaigrette on top to brighten it up even more. It’s also one of those salads that everyone seems to enjoy, making it a great choice when I have friends over.
My favorite way to serve this salad is as a side with grilled chicken or fish, but it also works well on its own as a light lunch. Sometimes I add a handful of greens like arugula or spinach to give it even more freshness. It’s one of those dishes I always feel good about eating, and the pretty mix of colors makes it fun to put on the table. This salad is an easy way to get a little fancy without spending a lot of time in the kitchen.
Key Ingredients & Substitutions
Beets: Roasted beets bring sweetness and a tender texture. I like mixing red and golden beets for a nice color contrast. If fresh beets aren’t available, you can use pre-cooked or jarred beets—just drain well.
Feta Cheese: The crumbly, salty feta adds a lovely tang. If you prefer dairy-free, try a firm tofu or a vegan feta alternative. Goat cheese also works for a creamier flavor.
Pistachios: These nuts add crunch and nuttiness. You can swap pistachios for walnuts, pecans, or almonds depending on what you have on hand. Toasting nuts lightly enhances their flavor.
Greens: Arugula gives a peppery bite, but baby spinach, mixed greens, or kale are great substitutes. They all add a fresh, leafy base that balances the sweetness of the beets.
Dressing: Balsamic vinegar or lemon juice gives acidity to brighten the salad. You can add a touch of honey or maple syrup to balance tartness. Olive oil is key for smoothness but avocado oil works too.
How Do I Roast Beets Perfectly Every Time?
Roasting beets unlocks their natural sweetness and tender texture, but it takes some patience. Here’s my easy method:
- Preheat oven to 400°F (200°C).
- Peel and cut beets into roughly even cubes so they cook uniformly.
- Toss with olive oil, salt, and pepper.
- Place on a baking sheet lined with parchment for easy cleanup.
- Roast for 30-40 minutes, stirring halfway through to brown evenly.
- Check doneness by piercing a cube with a fork—it should slide in easily.
- Let beets cool before adding to your salad to keep greens fresh.
Bonus tip: Wrap whole beets in foil and roast for about 1 hour for less prep, then peel after cooling.
Equipment You’ll Need
- Baking sheet – perfect for roasting beets evenly and easy to clean.
- Vegetable peeler – helps you peel beets quickly without waste.
- Mixing bowls – for tossing the salad and whisking the dressing separately.
- Knife and cutting board – to chop beets, pistachios, and herbs safely.
- Whisk or fork – to mix the dressing smoothly without lumps.
Flavor Variations & Add-Ins
- Add cooked quinoa or farro to turn the salad into a filling main dish with extra texture.
- Swap pistachios for toasted walnuts or pecans for a different nutty crunch flavor.
- Include sliced avocado for creaminess that complements the feta and beets.
- Use goat cheese instead of feta if you prefer a milder, creamier cheese taste.
Easy Beet Feta Pistachios Salad
Ingredients You’ll Need:
For the Salad:
- 3 medium beets (red and golden if available), peeled and cut into bite-sized cubes
- 2 cups fresh arugula or mixed greens
- 1/2 cup crumbled feta cheese
- 1/3 cup shelled pistachios, roughly chopped
- 1 small orange or mandarin, peeled and sectioned (optional for extra freshness)
- 1 tablespoon fresh dill, chopped (optional)
For the Dressing:
- 2 tablespoons olive oil (divided)
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon honey or maple syrup (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes to prepare, plus 30-40 minutes to roast the beets. The total time is around 40-50 minutes. Once beets are roasted and cooled, assembling the salad takes just a few minutes.
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Toss the beet cubes with 1 tablespoon of olive oil, salt, and black pepper. Spread them out on a lined baking sheet. Roast for 30-40 minutes, stirring once or twice, until the beets are tender when poked with a fork. Allow them to cool a bit.
2. Prepare the Salad Base:
In a large bowl, place the fresh arugula or mixed greens. Add the roasted beets along with orange or mandarin segments if you choose to include them.
3. Make the Dressing and Toss:
In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar or lemon juice, honey or maple syrup (if using), and a pinch of salt and pepper. Drizzle this dressing over the salad and toss gently to combine all the flavors.
4. Finish with Toppings:
Sprinkle the salad with crumbled feta cheese, chopped pistachios, and fresh dill. Serve immediately for the best freshness, or chill briefly before serving.
Can I Use Pre-Cooked or Canned Beets?
Yes! Pre-cooked or canned beets work well to save time. Just drain and rinse them before adding to your salad. Skip roasting and proceed with assembling the salad as usual.
How Should I Store Leftovers?
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate if possible to prevent greens from wilting. Toss gently before serving again.
What Can I Substitute for Pistachios?
If you don’t have pistachios, walnuts, pecans, or almonds are great alternatives. Toast them lightly for extra crunch and flavor.
Can I Make This Salad Ahead of Time?
Absolutely! Roast the beets and prepare the dressing in advance. Combine everything shortly before serving to keep greens fresh and crunchy.
