Beet and Berry Salad with Feta and Pistachio
If you've never tried the combination of beet and berry, you're missing out. Earthy beets and sweet, sun-ripened berries are an often overlooked flavor pairing but they balance each other beautifully. Add tangy feta, crunchy pistachios, and a creamy balsamic with just a hint of orange and you have all the boxes checked for a bright, fun, delicious summer salad.
Ingredients
- 1 cup roasted or pickled beets, cut into pieces
- ½ pint blueberries
- ½ qt strawberries, hulled and sliced
- 3 oz feta, drained and gently crumbled
- ½ cup shelled toasted pistachios, roughly chopped
- 3 oz sweet lettuces
- 3 oz arugula
Orange Balsamic Vinaigrette
- ⅓ cup balsamic vinegar
- 1 shallot, roughly chopped
- 1 clove garlic
- 1 tbsp Dijon
- ½ orange, zested and juiced
- 1 tbsp honey
- 1 cup canola oil
- ½ cup olive oil
- 1 egg yolk (optional)
Instructions
- To make the vinaigrette, place all ingredients except the oils in a small food processor or bowl of a blender. Blend well, then with the blender on medium speed, stream in the oil to emulsify. Season with salt and pepper to taste.
- Mix the lettuces. Assemble the the berries and beets on top, then top with feta and pistachios. Season with salt and pepper. Drizzle with vinaigrette.
Chef Tips!
Try with pickled beets or fresh, already-roasted and peeled beets you can find at your grocery store.