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–+ servings

Garden Geek Beet, Feta, and Pistachio Salad

This recipe is a fantastic way to enjoy the benefits of fresh, nutritious ingredients while potentially enhancing your cognitive health. Enjoy making this salad and here’s to eating smart and living healthily!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 8
Calories 120 kcal

Equipment

  • Pressure Cooker optional

Ingredients
  

  • 4 medium beets roasted and cubed
  • 1/3 cup shelled pistachios
  • 1/2 cup crumbled feta cheese
  • A big handful of hydroponic greens spinach, arugula
  • 2 tablespoons olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon honey
  • Freshly picked mint for garnish

Instructions
 

Preparing the Beets:

  • Pressure Cooker: Cook beets on high pressure for 15 minutes with natural release. Check for doneness by piercing the beets with a fork. The fork should enter easily but there should still be some slight resistance. If its not quite done enough, add a couple more minutes to the pressure cook time.
  • Oven Roasting: Wrap beets in foil and roast at 400°F until tender, about 45-60 minutes.

Salad Assembly:

  • Mix the roasted beets, pistachios, and feta with hydroponic greens.
  • Whisk together olive oil, vinegar, and honey for the dressing.
  • Combine all ingredients, toss gently, and garnish with mint.

Notes

  • Calories: 120 per serving
  • Fat: 5.5 grams per serving
  • Protein: 3.375 grams per serving
  • Carbohydrates: 10 grams per serving
For those on plant-based diets or who are trying to limit animal products from their diet; this recipe can easily be converted.  Replace the Feta with a vegan variety.  Instead of honey, use maple syrup, agave or a vegan sugar.

Nutrition

Calories: 120kcal
Keyword beet salad, beet side dish, roasted beet salad
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