Beetroot and Feta Salad with Pistachios
Beetroot and feta salad with red onion, pistachios, and mint, dressed with olive oil, red wine vinegar, honey, salt, and pepper.
- 400 g cooked beetroot
- 150 g feta cheese
- ½ medium red onion
- 40 g pistachios
- 15 g fresh mint leaves
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
If using raw beetroot, peel and dice into 2cm cubes, toss with 1 tbsp olive oil, salt and pepper, and roast at 200°C (180°C fan/Gas Mark 6) for 40-50 minutes until tender. Let cool.
- Step 2
If using pre-cooked beetroot, dice into 2cm cubes.
- Step 3
Thinly slice the red onion. Roughly chop the pistachios. Roughly chop the fresh mint leaves.
- Step 4
Crumble the feta cheese into bite-sized pieces.
- Step 5
In a small bowl, whisk together the remaining 2 tbsp olive oil, red wine vinegar, honey, salt, and pepper to make the dressing.
- Step 6
In a large bowl, gently combine the beetroot, feta, red onion, and most of the pistachios and mint.
- Step 7
Drizzle the dressing over the salad and toss gently to coat.
- Step 8
Serve the salad, garnished with the remaining pistachios and mint.
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