Beetroot Salad Recipe

Roast the beetroots

Preheat oven to 400°F (200°C). Scrub beetroots clean and trim tops leaving about 1/2 inch of stem to reduce bleeding. Pat dry, toss with neutral oil and a pinch of salt. Wrap each beetroot individually in foil (or place in a covered roasting pan). Roast for 45–60 minutes, until a skewer or paring knife slides easily into the center. Remove from oven, unwrap and let cool slightly, then rub off skins with a paper towel or peel with a paring knife. Slice roasted beets into 1/4-inch rounds or wedges. Set aside to cool to warm temperature.

Make the pistachio pesto

In a food processor, combine pistachios, basil leaves, parsley (if using), garlic clove, lemon zest, lemon juice, white wine vinegar, honey, and 1/4 tsp fine sea salt. Pulse to coarsely chop. With the motor running, slowly stream in 1/3 cup of extra-virgin olive oil until mixture becomes a loose, textured pesto. Stop and scrape down the bowl; if needed add another 2–3 tablespoons oil to reach a spreadable consistency. Taste and season with remaining salt and 1/4 tsp black pepper. The pesto should be bright and slightly oily—reserve about 3 tablespoons for dressing and the rest for plating.

Prepare the Greek cream cheese

Place Greek cream cheese in a small bowl. Stir in 1 teaspoon lemon juice and a pinch of black pepper to loosen and brighten flavor. If the cream cheese is very thick, whisk in 1 to 2 teaspoons of water or olive oil to reach a soft, spreadable consistency.

Make a quick dressing

In a small bowl, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil (from the reserved amount), 1 teaspoon honey, a pinch of salt and black pepper. Taste and adjust acidity or sweetness. This light vinaigrette will be used to dress the greens and berries lightly.

Assemble the salad

On a large platter or individual plates, spread small dollops of the softened Greek cream cheese evenly where each portion will be. Arrange the baby mixed greens in the center, drizzle the quick dressing over the greens and gently toss in place so leaves are lightly coated. Tuck roasted beet slices around and on top of the greens. Scatter fresh blackberries over the salad. Drizzle 2–3 tablespoons of the pistachio pesto over the beets and berries (reserve any extra for serving). Sprinkle chopped or lightly crushed pistachios if you prefer more texture (you may reserve 2 tablespoons of whole pistachios to chop). Finish with flaky sea salt and a few grinds of black pepper.

Serve

Serve immediately at warm-to-room temperature so the beet flavor is most pronounced and the cream cheese is soft. Offer extra pistachio pesto and lemon wedges at the table. Leftover pesto keeps refrigerated in an airtight container for up to 4 days.