Beet Salad Recipe

Place the thinly sliced red onion in a small heatproof bowl or jar. In a measuring cup, stir together vinegar, water, sugar, and salt until dissolved. Pour the liquid over the onions, pressing them down so they are submerged. Let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours) while you prepare other components. Drain before using.

If your beets are not cooked: trim greens and scrub beets. Wrap individually in foil (or place in a covered baking dish) and roast at 400°F (200°C) for 45–60 minutes until tender when pierced with a knife. Alternatively, boil whole beets in salted water for 30–45 minutes. Cool, rub off skins with a towel, then slice or cube to about 1/2-inch pieces.

Season the warm beet pieces with a pinch (about 1/8 tsp) of salt and a light squeeze of half the lemon to brighten them. Set aside to cool slightly.

Make dressing

In a small bowl, whisk together the tahini, olive oil, lemon juice (use remaining half of lemon), warm water, honey or maple syrup, grated garlic, 1/4 tsp salt, and 1/8 tsp black pepper. If the dressing is too thick, add more warm water, 1 tsp at a time, until it reaches a smooth pourable consistency. Taste and adjust seasoning or acidity as needed.

In a large bowl, combine the mixed salad greens and chopped herbs (if using). Toss gently with about half of the tahini-lemon dressing to lightly coat the greens.

Arrange the dressed greens on a serving platter or divide among 4 plates. Scatter the sliced/cubed beets over the greens, then sprinkle the crumbled feta and chopped pistachios evenly across the top.

Add pickled red onions (drained) in small mounds across the salad. Finish with the reserved lemon zest, the remaining dressing drizzled in a thin stream over the top, and a final pinch of salt and crack of black pepper to taste.

Serve immediately. Leftover dressing can be refrigerated in an airtight container for up to 5 days.