Beetroot salad with feta and pistachios

Beetroot salad with feta and pistachios – a beautiful, simple and flavourful autumn salad.

The taste of autumn, kept simple.
Beetroot salad with feta and pistachios is one of those salads where a few good ingredients are allowed to shine. Sweet, salty, crunchy and creamy – all with the most beautiful play of colours on the plate.

The beetroot is cut into rough chunks and tossed with olive oil, honey, salt, pepper and a sprinkling of dried thyme before being roasted in the oven until tender. It should still have a little bite, so the salad has texture and structure. Once roasted, it needs to cool slightly before being combined with the other ingredients.

The salad is arranged on a bed of fresh rocket and topped with the roasted beetroot, large chunks of creamy feta and chopped pistachios – and it is precisely that combination of sweet, salty, crunchy and the slight bitterness of the rocket that makes this salad so good.

Perfect as a side for autumn stews and braises, with chicken or lamb, or as part of a vegetarian dinner. It can easily be prepared well in advance – but wait to put the beetroot on the rocket until it has cooled completely, so the salad stays fresh and crisp.

Beetroot salad with feta and pistachios

Recipe for beetroot salad with honey-roasted beetroot, rocket, feta and pistachios.

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Course: Salad, Side dish

Cuisine: Danish

Keywords: Autumn salad, Salad

Total Time: 35 minutes minutes

Change servingsServings: 4 servings

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Ingredients

• ▢ 700 g beetroot
• ▢ 2 tbsp honey
• ▢ 2-3 tbsp olive oil
• ▢ 70 g rocket
• ▢ 150 g feta
• ▢ 30 g pistachios, chopped
• ▢ Dried thyme
• ▢ Salt and freshly ground pepper

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Method

• Peel the beetroot and cut it into rough chunks.
• Spread the chunks on a baking tray, toss them with the honey and oil, and season with dried thyme, salt and freshly ground pepper.
• Roast the beetroot in a preheated oven at 220°C, conventional (top and bottom heat), for about 25 minutes.

  Then leave it to cool for 5 minutes.
• Arrange the rocket on a plate and top with the roasted beetroot, large chunks of feta and the chopped pistachios.
• Drizzle a little oil over the top and season with freshly ground pepper before serving.

Nutrition

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