This roasted beet salad with pistachios might be the perfect dish for a vibrant and nutritious addition to your meal lineup. Filled with natural sweetness, crunch, and a colorful presentation, it’s a healthy food option that doesn’t compromise on flavor.
If you’re preparing it as a side or a standalone dish, this recipe is sure to impress your taste buds and elevate your cooking game.
Why You’ll Love This Recipe
The Cleveland Clinic says that beets are a powerhouse of nutrients, offering fiber, vitamins, and antioxidants that supports heart health. Roasting enhances their natural sweetness while adding a subtle earthiness.
When paired with pistachios, the result is a delightful balance of textures—soft, tender beets meet the satisfying crunch of nuts. This combination makes for a guilt-free indulgence that’s as healthy as it is tasty.
Plus, this recipe is quick to assemble, making it a great option for busy weeknights or as a simple dish to impress guests at your next dinner gathering.
With its low-calorie count and nutrient-dense profile, it’s the kind of food you can feel good about enjoying.
Tips for Perfect Roasted Beets
- Roast Whole for Flavor: Roasting beets with their skins on locks in moisture and flavor. Once cooled, the skins easily slip off, leaving perfectly tender beets.
- Choose the Right Oil: High-quality olive oil is ideal for roasting and dressing the salad, as it enhances the natural flavors of the ingredients.
- Season Generously: A pinch of kosher salt and freshly ground black pepper go a long way in bringing out the sweetness of the beets.
Customizing This Healthy Recipe
This roasted beet salad is versatile, allowing you to tweak it to suit your dietary preferences or available ingredients. Here are a few ideas:
- Add Cheese: Crumbled goat cheese or feta pairs beautifully with the earthy beets and adds a creamy element to the dish.
- Switch the Nuts: If pistachios aren’t your favorite, try toasted almonds or walnuts for a similar crunch and nutritional boost.
- Make It Vegan: This recipe is naturally vegan, but you can boost its protein content by adding a handful of cooked lentils or chickpeas.
- Go Gluten-Free: It’s already gluten-free, so no adjustments are necessary if you’re avoiding gluten.
Storage & Meal Prep Tips
One of the best things about this roasted beet salad is its staying power. You can store it in an airtight container in the fridge for up to four days, making it a fantastic option for meal prep.
Just hold off on adding the pistachios until you’re ready to serve to keep them crunchy.
This dish also works well as part of a healthy lunch or dinner. Pair it with grilled chicken, salmon, or even a hearty grain like quinoa for a complete and satisfying meal.
Before serving, sprinkle your roasted beet salad with a handful of pistachios and fresh herbs like parsley or mint. These small touches not only enhance the presentation but also elevate the flavor profile, making every bite as visually appealing as it is delicious.
This recipe is a simple yet impressive way to incorporate more vegetables and nutrient-rich foods into your diet. Its beautiful colors and balanced flavors make it a standout dish for any occasion.
Enjoy the perfect blend of health and taste with this roasted beet salad!
Healthy Roasted Beet Salad with Pistachios
Equipment
- Baking dish or Dutch oven
Ingredients
- 4–5 small red beets ends trimmed
- 3 tablespoons extra-virgin olive oil divided
- 1/2 small red onion thinly sliced
- 2 tablespoons roughly chopped fresh parsley
- 2 tablespoons roughly chopped fresh mint
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- Pinch of freshly ground black pepper
- 1 tablespoon roughly chopped raw pistachios for garnish
Instructions
- Prepare the Beets: Preheat your oven to 425°F. Trim the ends of the beets, place them in a baking dish or Dutch oven, and drizzle with 1 tablespoon of olive oil. Toss them to coat evenly, then cover the dish with aluminum foil (or a lid if using a Dutch oven). Roast for 50–60 minutes or until a fork easily pierces the beets. Once done, allow them to cool enough to handle, then peel off their skins and cut them into wedges.
- Mix the Salad: In a large mixing bowl, combine the roasted beet wedges with the remaining 2 tablespoons of olive oil, red onion slices, parsley, mint, balsamic vinegar, salt, and black pepper. Stir everything together until the ingredients are well incorporated.
- Garnish and Serve: Just before serving, sprinkle the salad with the chopped pistachios for added crunch and flavor.
Notes
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.