Beet salad with pistachios and feta
Prep Time:
15 minutes
Cooking Time:
15 minutes
Servings:
Serves: 4
If they like it, it serves 4 otherwise
Refrigerate for up to 1 day. Add pistachios, mint and orange zest just before serving.
Cook Mode
(Keep screen awake)
Ingredients
-
1 tablespoon grated orange zest
¼ cup orange juice
¼ cup extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon salt
⅛ teaspoon ground pepper
3 (8-ounce) packages cooked whole beets, cut into bite-size wedges
3 tablespoons chopped salted roasted pistachios
1/2 cup feta cheese, crumbled
2 tablespoons chopped fresh mint
Directions
Whisk ¼ cup orange juice, ¼ cup oil, 2 teaspoons vinegar, 1 teaspoon mustard, 1 teaspoon honey, ¼ teaspoon salt and ⅛ teaspoon pepper in a medium bowl until combined. Add beet wedges; toss to coat. Top with 3 tablespoons pistachios, the crumbled feta, 2 tablespoons mint and
1 tablespoon orange zest.
