Written By Sam Henselijn
A delicious salad with rich nutrients is beet salad with feta and pistachios. It contains gold and red beets, which get tossed with orange zest, cilantro, pistachios, and cubes of feta in a plain citrus vinaigrette. This recipe makes a delicious beet salad with pistachios.
You can make it early and store it in your fridge for 3 days. They are perfect for special gatherings or other holiday events as they are beautiful and tasty. The ingredients used in making beet salad with feta and pistachios are nutritious and high-quality. They include:
- 1/2 –1 cup of L’Orenta pistachios
- 1/3 cup of nicely chopped red onion
- 1 1/2 lbs of peeled, diced, and cooked red and/or golden beets
- 1 finely minced garlic clove pressed with a garlic press
- 1 cup of cubed feta
- 4 tablespoons of olive oil
- 1 orange (4 tablespoons of juice and 2 tablespoons of zest)
- 2 tablespoons of apple cider (or red wine vinegar or champagne vinegar)
- 1/2– 1 cup of sun dried currants ( or craisins)
- 1/2 teaspoon of pepper
- 1/2 teaspoon salt or more
- 1 cup of chopped tender stems of cilantro (or basil, Italian parsley, or some mint)
- Pomegranate seed (for festivals)
Procedure Beet Salad
First, steam or boil your beets until they become tender when you check with your fork – you can buy steamed beets or prepare them some days ahead and store them in the fridge. Next, trim the beets and rub them under cool running water to remove the skin. Next, dice them into tiny bits – precisely ½ inch cubes and put them in a big bowl.
Furthermore, add orange juice, vinegar, craisins, diced onion, olive oil, pepper, garlic, orange zest, and salt. Then, combine the ingredients well and add feta and pistachios. Afterward, toss gently. Ensure you taste your meal and add more feta, craisins, and pistachios if it is not enough. If the pepper and salt are insufficient, add more. Also, you can add more orange juice squeeze. At this point, you can serve the meal in a bowl and garnish it with cilantro.
The proper procedure for cooking beets is crucial. Avoid overcooking or garnishing too much. Read on for the cooking procedure.
How to Properly Cook Beets
A secret to steaming beets is to use an instant pot. Put the steamer basket straight in the instant pot and set the pressure high after adding a cup of water to the bottom. Allow boiling for 16 minutes for 3-inch diameter beets. If there are extra-large beets, cut them in half or smaller.
Next, release them naturally and put them in the fridge until ready. Then, you can set the beets in a big pot, steam them in a big pot, and place them on the stovetop with a steamer basket or completely submerge them in water.
To hasten the cooking, cut more giant beets in half and roast them in the oven. Set the range at 425 Fahrenheit, salt the beets, add oil and pepper, then put them in a baking dish with foil or put them in foil paper and wrap. Allow the beets to cook for 45-65 minutes, or even more, putting the size of the beets in mind.
Another important tip is to use only golden beets because they make the salad more beautiful. Red and golden beets are a good choice, but you can mix the red beets with the golden ones. You can do this and ensure they won’t lose their golden color. To make the beets maintain their golden color, put the golden beets over the red ones.
Store the salad in the fridge for 3-4 days and when following this process, add the pistachios and cilantro. You must add them immediately before serving and check for enough vinegar and salt. However, you can add more if it is not enough. You can leave out the dried cranberries while serving but ensure you balance it with 1 spoonful of maple syrup. Adding it will make your beets taste better. Check out lorentanuts.com for amazing recipes!
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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