Warm Beet Salad with Red Onion, Mint and Pistachios

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings

Add crumbled feta or goat cheese to this warm salad.


4 medium beets, with greens (combination of red and golden)
2teaspoons sherry vinegar, divided
1small red onion, peeled
1cup water
2tablespoons chopped fresh mint
1tablespoon extra-virgin olive oi
1teaspoon coarse salt
Freshly ground black pepper
1/4cup coarsely chopped toasted pistachios


  1. Preheat oven to 350F.
  2. Cut off beet stems and greens and set aside. Place beets in baking dish with enough water to cover the bottom. Cover with foil and bake about 1 hour, until beets can be easily pierced with a knife. Remove from oven; let cool. Peel and discard skins and cut beets into wedges or slices. (You may want to place red beets in one bowl and golden in another). Drizzle 1 teaspoon sherry vinegar over beets (half in each bowl). Toss to coat and set aside.
  3. Wash and coarsely chop beet greens and place in colander. Slice onion into thin rounds and place over greens in colander. Bring 1 cup of water to a boil and pour over greens and onion. Drain well and pat dry. Transfer to bowl and add mint and beets. Drizzle with remaining 1 teaspoon sherry vinegar and olive oil. Add salt and pepper. Toss to evenly coat; top with chopped pistachios.

Recipe reprinted with permission from Terry Walters’ Clean Start: Inspiring You to Eat Clean and Live Well (Sterling Publishers, 2010).

Note: To slice beets, use the slicing blade of a box grater.

Nutritional Info *per serving

  • Calories 120
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 550mg
  • Carbohydrate 13g
  • Fiber 4g
  • Protein 3g