Heart healthy beets are first steamed or boiled, and then tossed with briny feta, citrus dressing and topped with crunchy pistachios for a vibrant salad that will be the centerpiece at any picnic or potluck.
Serves 6-8
Recipe adapted from www.feastingathome.com
Ingredients
- 1 ½ pounds beets (red, golden or mixed) cooked, peeled and diced
- 1/3 cup red onion, very finely chopped
- 1 garlic clove, minced or 1 rehydrated Maranatha Farm Garlic Coin
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar (or apple cider vinegar), plus more to taste
- 2 Tablespoons orange zest
- ¼ cup fresh orange juice
- ½-1 cup dried cranberries
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 cup fresh cilantro, chopped
- ½ - 1 cup shelled raw unsalted pistachios
- 1 cup feta, cut into cubes
- Pomegranate seeds, for garnish (optional)
Method
- Boil, roast or steam beets until fork tender. Trim and rub under cool running water to remove skin.
- Dice beets into ½“ cubes and place in a large bowl. Combine with diced onion, garlic, olive oil, vinegar, orange zest and orange juice, dried cranberries, salt and pepper. Add cilantro, pistachios and feta and gently toss.
- Adjust salt, pepper and acid, if needed.
- Serve in a bowl or on a platter and garnish with cilantro and pomegranate seeds (if using). Sprinkle with more pistachios, dried cranberries, or feta if you like.