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Looking for a salad that’s vibrant, flavorful, and packed with texture?
This Beetroot Salad with Feta Cheese and Pistachios is a total showstopper!
Perfect for everyday meals, cozy gatherings, or festive holiday tables, it’s a colorful bowl full of earthy beets, creamy feta, crunchy pistachios, and a bright, tangy dressing.

Every bite is a delicious mix of sweet, salty, creamy, and crunchy — and it’s as beautiful to look at as it is satisfying to eat!

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Ingredients (Serves 2–3)

For the Salad:

• 🟣 500 g cooked or baked beetroots, diced (use a mix of red and golden for extra color!)
• 🧀 150 g feta cheese, crumbled
• 🌰 50 g pistachios, roughly chopped (roasted pistachios recommended)
• 🌿 1–2 tablespoons chopped parsley or arugula (optional, for garnish)
• 🧂 Salt and freshly ground black pepper, to taste

For the Dressing:

• 🍋 2 tablespoons lemon juice (or balsamic vinegar)
• 🥄 1 teaspoon honey
• 🫒 2 tablespoons extra virgin olive oil
• 🧂 Salt and pepper, to taste

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Preparation

1. Prepare the Beets

• Cool your cooked or baked beetroots, then dice them into bite-sized cubes.
• Tip: Mix red and golden beets for a gorgeous multicolored salad!

2. Whisk the Dressing

• In a large mixing bowl, combine the lemon juice, honey, olive oil, salt, and pepper.
• Whisk until the dressing is smooth and well combined.

3. Assemble the Salad

• Add the diced beetroots, crumbled feta, and chopped pistachios to the bowl with the dressing.
• Gently toss everything together until evenly coated.

4. Garnish and Finish

• Sprinkle with chopped parsley or arugula for a fresh touch.
• Add an extra grind of black pepper if you like!

5. Serve

• Serve immediately at room temperature, or chill in the fridge for about an hour to let the flavors meld beautifully.
• (Pro tip: It’s even better after a short rest!)

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Recipe Notes

• Cooked vs. Baked Beets: Baked beets (roasted in foil) tend to have a richer, more concentrated flavor compared to boiled beets — but both work wonderfully.
• Feta Options: Use creamy block feta for the best flavor (rather than pre-crumbled).
• Nut Swaps: Swap pistachios for toasted walnuts, pecans, or pine nuts if you like.
• Vegan Version: Swap the feta for a vegan feta alternative and use maple syrup instead of honey in the dressing!

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Why You’ll Love This Salad

• Naturally gluten-free and packed with healthy nutrients
• Quick and easy — ready in under 20 minutes!
• Stunning presentation with vibrant colors
• Perfect as a side dish, light lunch, or part of a holiday menu

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Serving Ideas

• Pair it with grilled chicken, roast lamb, or Mediterranean dishes.
• Add it to a buffet table alongside hummus, flatbreads, and tabbouleh.
• Toss in some baby spinach for an extra green boost.

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