Golden and Red Beet Salad
This vibrant beet salad combines sweet golden and red beets with tangy orange vinaigrette, crunchy pistachios, and creamy cheese. Perfect as a colorful side dish or light lunch, it's a crowd-pleaser that actually tastes better the next day as all the flavors meld together beautifully.
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Servings: 6
Calories: 285kcal
Ingredients
- 1½ lb golden and red beets cooked and diced
- ⅓ cup red onion finely chopped
- 1 small garlic clove minced
- 1 cup fresh herbs cilantro, mint, or parsley, chopped
- ½ –1 cup craisins or golden raisins
- ½ –1 cup pistachios
- ½ –1 cup feta or goat cheese crumbled
- Optional: pomegranate seeds for garnish
- For the Orange Vinaigrette:
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- Zest and juice of 1 orange about 4 tbsp juice, 2 tbsp zest
- ½ tsp salt
- ½ tsp pepper
Instructions
- Toss diced beets, onion, garlic, and herbs in a large bowl.
- In a jar, combine olive oil, red wine vinegar, orange zest, orange juice, salt, and pepper; shake well and pour over salad.
- Add craisins or raisins, pistachios, and cheese; mix gently to combine.
- Garnish with pomegranate seeds if using.
- Serve immediately or refrigerate for enhanced flavor.
Notes
Steam beets ahead of time and store in refrigerator for quicker assembly when ready to serve
Wear gloves when handling red beets to prevent staining hands and cutting board
This salad tastes even better after chilling overnight as flavors meld together
Substitute walnuts or pecans for pistachios if preferred
Can use dried cranberries, golden raisins, or chopped dried apricots interchangeably
For vegan version, omit cheese or substitute with dairy-free alternative
Keep beet varieties separate until final mixing to prevent color bleeding
Nutrition
Calories: 285kcal | Carbohydrates: 32g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 425mg | Potassium: 520mg | Fiber: 6g | Sugar: 24g