Red and Gold Beet Salad with Pistachios and Feta

Choose as many varieties of beets as you can find for a truly spectacular, colorful salad. We typically use a mixture of red beets and golden beets, but when we can also find pretty Chioggia (striped) beets, we throw them in as well. Make sure you roast the golden or striped beets separately from the red beets, which will color them red. (Red beets make a great natural Easter egg dye!) 

MAKES 4-6 SERVINGS

INGREDIENTS

• 2 large red beets, trimmed and halved

  Oakville Grocery The Cookbook: Seasonal Recipes from the Heart of Wine Country Weldon Owen

• 2 large golden beets, trimmed and halved

• 1 cup water

• Kosher salt and freshly ground pepper

• 1⁄2 cup Golden Balsamic Vinaigrette (see below)

• 1⁄2 cup crumbled feta cheese (about 2 oz)

• 1⁄4 cup roasted pistachios

DIRECTIONS 

Preheat the oven to 400°F. 

Put the red beets and golden beets in separate baking dishes just large enough to hold them. Add 1⁄2 cup of the water to each dish. Season the beets with salt and pepper. Cover each dish tightly with aluminum foil. Roast until tender when pierced with a knife, about 1 hour. 

Let the beets cool in the baking dishes until warm, then remove and discard the skins. Cut all the beets into 3⁄4-inch pieces and combine them in a shallow serving bowl. 

Drizzle the beets with some of the vinaigrette. Top with the feta and pistachios and serve, passing additional vinaigrette alongside. 

Golden Balsamic Vinaigrette 

MAKES ABOUT 1 1⁄4 CUPS

• 1⁄2 cup golden balsamic vinegar

• 1 tablespoon honey

• 2 teaspoons Dijon mustard

• 1⁄2 teaspoon kosher salt

• 1⁄4 teaspoon freshly ground black pepper

• 1⁄2 cup extra-virgin olive oil

• 1⁄4 cup canola oil 

In a blender, combine the vinegar, honey, mustard, salt, and pepper and blend until well mixed. With the blender running, add both oils in a slow, steady stream and blend until the mixture is emulsified. Taste and adjust with more honey if needed. 

Use right away, or transfer to an airtight jar and store in the refrigerator for up to 2 weeks. Bring to room temperature and shake well before using. 

Reprinted from Oakville Grocery The Cookbook: Seasonal Recipes from the Heart of Wine Country Copyright © 2023 A WELDON OWEN PRODUCTION. All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!