Beet & Pistachio Recipe
Make Beet & Pistachio Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Nuts
Dressing
Garnish
Method
Preparation of Beets
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly, wrap each one in aluminum foil, and place them on a baking sheet. Roast in the oven for about 45-60 minutes or until tender when pierced with a fork. Let them cool before peeling.
Preparing the Dressing
- 2
Mixing the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined. Set aside for later use.
Combining the Salad
- 3
Chopping the Ingredients
Once the beets have cooled, peel them and cut them into bite-sized cubes. In a large bowl, combine the cubed beets, pistachios, and chopped fresh parsley.
- 4
Dressing the Salad
Drizzle the prepared dressing over the beet and pistachio mixture, and toss gently to combine all the ingredients evenly.
- 5
Serving
Transfer the salad to a serving platter and sprinkle crumbled feta cheese on top for garnish. Serve immediately or chill for 30 minutes before serving for enhanced flavors.
