If you’re looking for a beautiful and flavorful salad to impress your guests, this beet salad is the perfect choice. It’s got everything you could want in a salad: beautiful bright colors, the best ever tangy dressing, and a mix of crunchy and soft textures. Plus, it’s so simple to make. Looking for more great recipes that use beets? Try my Vinegret Salad, or my Russian Borscht Soup!
Why You’ll Love This Recipe
Ingredients In Beet Salad
Here’s what you need to make it: Complete list of ingredients and amounts can be found in the recipe card below.
Beets: The star of the show! I’m using store-bought roasted beets to save time, you can also buy steamed ones. They come in little pouches and last for long. You can also roast or steam them on your own if you prefer. Greens: I’m using fresh peppery arugula here, but you can use any other greens that you like. Spring mix, kale, or spinach also work well here. Apples: Gala, Fuji, or Honeycrisp apples would be perfect here. Slice them up and toss with a little lemon juice so they don’t brown. Feta: Crumbled salty feta is amazing in this salad. I recommend that you buy a feta block and crumble it before adding to the salad, rather than buying feta crumbles (tastes better!). You can also use goat cheese or even blue cheese if you like. Pistachios: I LOVE adding pistachios here, the flavor of pistachio is nicely paired with peppery arugula and sweet beets and they instantly elevate this salad. If you don’t love pistachios, substitute with walnuts, pecans, almonds, or pine nuts. Tangy Homemade Dressing: Extra virgin olive oil, fresh lemon juice, dijon mustard, garlic, salt, and pepper get shaken up in seconds to create the best ever dressing to finish off this beautiful salad. If you like a little sweetness, add 2 teaspoons of maple syrup or honey to the dressing.
How To Make Beet Salad with Feta
Recipe Tips
Staining: Keep in mind that the beets will stain the apples and feta when tossed together. Everything will turn pink! Which I think is pretty. But for presentation purposes, I like to top the salad with more crumbled feta, and fresh apple slices. Use any Nut you Like: If you don’t love pistachios, substitute with walnuts, pecans, almonds, or pine nuts. If you want to make this salad nut-free, use pepitas, or sunflower seeds. Swap the Apples: If you don’t love apples, you can swap them out for pears instead! Plan Ahead: If you’re roasting fresh beets, make sure that you plan ahead. Large beets may take hours until they’re done! Meal Prep: If you’re making ahead, roast and chop the beets and store them in an airtight container for up to 3 days. Wash the arugula and store in a separate bowl, and mix up the dressing up to 2 days ahead, then assemble the salad right before serving.
What To Serve With
This salad goes perfectly with a variety of grilled or roasted fish or meat. Or serve it as a part of your holiday meal. Serve it with any of the following dishes:
Yogurt Marinated Chicken Air Fryer Pork Chops Pan Fried Tilapia Grilled Salmon Garlic Grilled Shrimp Stuffed Pepper Soup
Whether you decide to serve this as a side dish, or as a light meal, I hope that you like it as much as I do! Don’t forget to review this recipe and share your experience in the comments section below. © Little Sunny Kitchen
