Warm Beet Salad with Red Onion, Mint and Pistachios

Kitchen Tested
  • Yield 4 servings

Crunchy pistachios and aromatic mint add flavor to this warm beet salad. Serve as a side or have a full meal by adding feta, shrimp or chicken.

Mark Boughton Photography / styling by Teresa Blackburn

Add crumbled feta or goat cheese to this warm salad.


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



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