Description
A vibrant Mediterranean-inspired salad featuring roasted beets, sweet orange segments, tangy feta, and fresh herbs. The earthy, citrusy, and savory flavors create a balanced, refreshing dish perfect for a light meal or appetizer.
Ingredients
Beets – 2 medium red or golden
Oranges – 2 large (blood orange preferred)
Feta Cheese – 8 oz tangy sheep’s milk
Olive Oil – 2 tbsp
Balsamic Vinegar – 1 tbsp
Shallot – 1 small, minced
Pistachios – 1/4 cup, chopped
Mint, fennel fronds, and parsley – for freshness
Instructions
Chop beets uniform into 1-inch cubes
Dice shallot; juice oranges using a citrus juicer
Zest one orange, saving zest for garnish
Crack feta into bite-sized pieces with hands
Spread beets on parchment-lined tray; drizzle with 1 tbsp olive oil
Roast at 400°F for 40 minutes until golden and tender
Cool slightly; discard skins using fingers or paring knife
Transfer beets to chilled serving bowl
Whisk 1 tbsp olive oil, 1 tbsp balsamic vinegar, shallot, and 1 tbsp orange juice
Toss beets with orange segments, crumbled feta, and 2 tbsp dressing
Stir in herbs like mint, fennel fronds, and parsley
Top with chopped pistachios and reserved orange zest before serving
Notes
Golden beets add sweetness; use vegan feta for lactose-free option
Dressing can be reduced to 1 tsp balsamic for milder taste
Marinating overnight intensifies flavors
Pistachios can be substituted with walnuts or slivered almonds
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg