Healthy Roasted Beet Salad with Pistachios
This healthy roasted beet salad pairs tender roasted beets with fresh herbs, crunchy pistachios, and a touch of balsamic vinegar for a vibrant side dish. Packed with nutrients, this recipe is simple to make and stores well, making it a versatile and flavorful addition to any meal.
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
Storage: Keep the salad in an airtight container in the refrigerator for up to 4–5 days.
Creative Variations: Enhance the salad with a sprinkle of feta or goat cheese for a creamy texture and tangy flavor.
Nutrition
Serving: 1cupCalories: 160kcalCarbohydrates: 14gProtein: 2gFat: 11gSaturated Fat: 2gSodium: 224mgFiber: 3gSugar: 9g
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