Ingredients
- Cooked beets, sliced: 1 pound
- Oranges, peeled and segmented: 2 large
- Feta cheese, crumbled: 4 ounces
- Pistachios, shelled and roughly chopped: 1/4 cup
- Fresh mint leaves, chopped: 2 tablespoons
- Olive oil: 3 tablespoons
- Orange juice: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
Instructions
- Step 1: In a large bowl, gently combine the sliced beets, orange segments, and chopped mint.
- Step 2: In a small bowl, whisk together the olive oil, orange juice, and balsamic vinegar to create the dressing.
- Step 3: Pour the dressing over the beet and orange mixture and toss gently to coat.
- Step 4: Arrange the salad on a serving platter or individual plates.
- Step 5: Sprinkle the crumbled feta cheese and chopped pistachios over the salad.
Notes
- To keep the pistachios crunchy, add them right before serving the salad.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days, but the beets may bleed color.
- This salad is a refreshing side dish or light lunch, especially lovely served with grilled chicken or fish.
- Don't overdress the salad; a light coating enhances the flavors without making it soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American