Beet, Feta, and Herb Salad

Name: Beet, Feta, and Herb Salad
Yield: Serves 2–4. Scale up or down as needed.
Ingredients: ½ cup (130 g) feta, crumbled (or substitute vegan feta); 1 tsp honey (7 g), maple syrup, or agave nectar; ¼ cup (38 g) pistachios, roughly chopped (optional); ¼ cup (5 g) parsley, roughly chopped; ¼ cup (5 g) dill, roughly chopped; ¼ cup (5 g) mint, roughly chopped; 2 tbsp (30 ml) red wine vinegar; 4–5 beets, cleaned and with tops removed; ¼ cup (60 ml) extra-virgin olive oil; 1 tsp (5 ml) Dijon mustard; Kosher salt and fresh cracked pepper to taste; 1 tbsp (15 ml) lemon juice; Extra-virgin olive oil for roasting

Preparation info

Serves
2–4
. Scale up or down as needed.

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

One of my mom’s classics, but with a twist. My mother’s herby beet salad was a frequent fixture on our dinner table. I have taken her recipe and added pistachios for crunch and feta for a tangy bite. The result is a well-balanced salad that covers all five tastes: sweet, bitter, sour, salty, and umami.

Ingredients

4–5 beets, cleaned and with tops removed
Extra-virgin olive oil for roasting
¼ cup (5 g

Gluten-free
Vegetarian

Method

Instructions

Place the beets on a sheet of aluminum foil; drizzle with 1 tbsp of olive oil and ½ tsp kosher salt, coating the beets evenly. Wrap foil around the beets to create a sealed parcel. Bake at 375°F (190°C) for 30–45 minutes</