Golden Beet Lemon and Pistachio Salad

I love this golden beet, lemon and pistachio salad! It’s simple to make but complex in flavor and scrumptious! I also love how elegant this salad looks, I am a flavor first and always kind of person but I do appreciate a beautiful dish and the artistry in meals. So when a dish tastes amazing and looks beautiful that’s the best of both worlds.

This salad is composed of roasted golden beets, arugula, lemon zest, feta and chopped pistachios and the vinaigrette is made with lemon, honey, avocado oil or grapeseed oil, a pinch of salt and pepper and then a touch of ground coriander is optional.

Here is how to roast beets:

1. Heat oven to 400 F.
2. Wash the beets and trim the tails and tops.
3. Wrap in aluminum foil and bake for 1 to 1 1/2 hours, depending on the size of your beets, small beets will be done in an hour, large beets will take an hour and a half.
4. Remove beets from oven and allow to cool.
5. Once cool enough to handle, peel the outside skin off the beets.
6. They are ready to use in salads or for whatever you need them for.

I like to use cold beets for this recipe so I usually roast them the day before I am going to use them and then just keep them in my refrigerator so I can easily assemble my dish. Beets also freeze really well when roasted, sliced and then placed into a ziplock bag.

What you need to make this golden beet lemon and pistachio salad: (printable recipe is below)

Serves 1 as a main course or 2 as a appetizer or side dish

• 1 roasted golden beet – sliced into rounds
• 1/2 cup arugula
• zest of 1/2 a lemon
• 2 tablespoons feta – crumbled
• 1 tablespoon pistachios – chopped

For the vinaigrette:

• 1 tablespoon lemon juice
• 1 tablespoon avocado oil or grapeseed oil
• 1 1/2 teaspoons honey
• pinch of salt
• pinch of black pepper
• Dash of ground coriander – optional

Instructions

1. Add sliced beets to a serving dish, top with arugula, lemon zest, feta and pistachios.
2. To make the vinaigrette, add all of the ingredients to a small bowl and whisk together.
3. Top salad with vinaigrette and enjoy.

Here are a few other recipes you may love:

Wilted Beet Top Salad
Roasted Beet Feta and Orange Salad
Beet, Orange and Avocado Salad

Print Recipe

5 from 1 vote

Golden Beet, Lemon and Pistachio Salad

Simple and delicious golden beet and lemon salad with feta, pistachios, arugula and a lemon honey vinaigrette.

Prep Time5 minutes mins

Course: Appetizer, Dinner, Main Course, Salad, Side Dish, Vegetable

Cuisine: Dinner, main course, Salad, vegetables

Keyword: Beets, Fall, feta, Lemon, Salad, side dish, Vegetables

Servings: 1 serving

Ingredients

• 1 roasted golden beet – sliced into rounds
• 1/2 cup arugula
• zest of 1/2 a lemon
• 2 tablespoons feta – crumbled
• 1 tablespoon pistachios – chopped
• For the vinaigrette:
• 1 tablespoon lemon juice
• 1 tablespoon avocado oil or grapeseed oil
• 1 1/2 teaspoons honey
• pinch of salt
• pinch of black pepper
• Dash of ground coriander – optional

Instructions

• Add sliced beets to a serving dish, top with arugula, lemon zest, feta and pistachios.
• To make the vinaigrette, add all of the ingredients to a small bowl and whisk together.
• Top salad with vinaigrette and enjoy.