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Roasted Beet Salad with Whipped Feta and Pistachios

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 3 1x
  • Category: Vegetarian
  • Cuisine: Mediterranean Inspired
  • Diet: Vegetarian


This bomb roasted beet salad has the creaminess of whipped feta, combined with a crunch of pistachios. It’s perfect for a winter or fall side dish or main course!



3 cups oven-roasted beets

1 cup whipped feta (can be made vegan or vegetarian)

1/4 cup chopped, toasted pistachios

1/4 cup fresh herbs like dill, cilantro, parsley and mint

3 tbsp. olive oil

Juice of half a lemon

1 tsp sea salt

1/2 fresh cracked pepper


This is a really easy and fun salad! Simple start by making your whipped feta then adding it to the base of 2 bowls!

Top the feta with roasted beets, fresh herbs and toasted pistachios. Drizzle each with olive oil, fresh lemon and dust with salt and pepper.

Enjoy with a delicious piece of garlic bread!


The whipped feta can be made with regular feta or vegan feta (VioLife)

If you do not have a lemon, you can use any vinegar or lime!

If you do not like pistachios, used roasted walnuts!


  • Serving Size: 3
  • Calories: 248
  • Sugar: 12
  • Sodium: 564.7
  • Fat: 15.5
  • Saturated Fat: 8.1
  • Unsaturated Fat: 1.9
  • Carbohydrates: 17.8
  • Fiber: 4.9
  • Protein: 11.4

Keywords: cheese, feta, arugula, vegetarian, squash