I love this golden beet, lemon and pistachio salad! It’s simple to make but complex in flavor and scrumptious! I also love how elegant this salad looks, I am a flavor first and always kind of person but I do appreciate a beautiful dish and the artistry in meals. So when a dish tastes amazing and looks beautiful that’s the best of both worlds.
![](https://www.flypeachpie.com/wp-content/uploads/2021/09/golden-beet-and-lemon-salad-768x1024.jpg)
This salad is composed of roasted golden beets, arugula, lemon zest, feta and chopped pistachios and the vinaigrette is made with lemon, honey, avocado oil or grapeseed oil, a pinch of salt and pepper and then a touch of ground coriander is optional.
![](https://www.flypeachpie.com/wp-content/uploads/2021/09/golden-beet-and-lemon-salad-2-768x1024.jpg)
Here is how to roast beets:
- Heat oven to 400 F.
- Wash the beets and trim the tails and tops.
- Wrap in aluminum foil and bake for 1 to 1 1/2 hours, depending on the size of your beets, small beets will be done in an hour, large beets will take an hour and a half.
- Remove beets from oven and allow to cool.
- Once cool enough to handle, peel the outside skin off the beets.
- They are ready to use in salads or for whatever you need them for.
I like to use cold beets for this recipe so I usually roast them the day before I am going to use them and then just keep them in my refrigerator so I can easily assemble my dish. Beets also freeze really well when roasted, sliced and then placed into a ziplock bag.
![](https://www.flypeachpie.com/wp-content/uploads/2021/09/golden-beet-and-lemon-salad-1-768x1024.jpg)
What you need to make this golden beet lemon and pistachio salad: (printable recipe is below)
Serves 1 as a main course or 2 as a appetizer or side dish
- 1 roasted golden beet – sliced into rounds
- 1/2 cup arugula
- zest of 1/2 a lemon
- 2 tablespoons feta – crumbled
- 1 tablespoon pistachios – chopped
For the vinaigrette:
- 1 tablespoon lemon juice
- 1 tablespoon avocado oil or grapeseed oil
- 1 1/2 teaspoons honey
- pinch of salt
- pinch of black pepper
- Dash of ground coriander – optional
Instructions
- Add sliced beets to a serving dish, top with arugula, lemon zest, feta and pistachios.
- To make the vinaigrette, add all of the ingredients to a small bowl and whisk together.
- Top salad with vinaigrette and enjoy.
![](https://www.flypeachpie.com/wp-content/uploads/2021/09/golden-beet-and-lemon-salad-4-768x1024.jpg)
Here are a few other recipes you may love:
Wilted Beet Top Salad
Roasted Beet Feta and Orange Salad
Beet, Orange and Avocado Salad
Golden Beet, Lemon and Pistachio Salad
Ingredients
- 1 roasted golden beet – sliced into rounds
- 1/2 cup arugula
- zest of 1/2 a lemon
- 2 tablespoons feta – crumbled
- 1 tablespoon pistachios – chopped
- For the vinaigrette:
- 1 tablespoon lemon juice
- 1 tablespoon avocado oil or grapeseed oil
- 1 1/2 teaspoons honey
- pinch of salt
- pinch of black pepper
- Dash of ground coriander – optional
Instructions
- Add sliced beets to a serving dish, top with arugula, lemon zest, feta and pistachios.
- To make the vinaigrette, add all of the ingredients to a small bowl and whisk together.
- Top salad with vinaigrette and enjoy.