Tangerine & Roasted Beet Salad with Feta & Pistachios

Tangerine & Roasted Beet Salad with Feta & Pistachios

4 Reviews
From: EatingWell Magazine, March/April 2016

This colorful roasted beet salad recipe uses the beet greens too, but you'll likely need more than are attached—buy extra beet greens or chard, or even try kale. Serve this healthy dish alongside grilled chicken or pork tenderloin or as an impressive potluck salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 medium beets, trimmed
  • 4 cups chopped beet greens or chard
  • 8 Pixie tangerines or clementines
  • 1 tablespoon sherry vinegar
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon kosher salt, divided
  • Ground pepper to taste
  • 6 teaspoons extra-virgin olive oil, divided
  • ¼ cup crumbled feta cheese
  • ¼ cup coarsely chopped toasted unsalted pistachios


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  • Ready In

  1. Preheat oven to 375°F.
  2. Scrub beets well; wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 1¼ hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more. Use a paper towel to rub the skins off. Trim off the ends. Slice the beets into wedges or slices. Rinse and drain beet greens (or chard), leaving a little water still clinging to them; set aside.
  3. Grate ½ teaspoon zest from 1 tangerine (or clementine). Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, ¼ teaspoon salt and a generous grinding of pepper in a medium bowl. Whisk in 4 teaspoons oil. Add the sliced beets and toss to coat; let stand for 15 minutes.
  4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the greens and remaining ¼ teaspoon salt; cook, gently stirring, until just wilted, 2 to 3 minutes.
  5. Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 227 calories; 13 g fat(3 g sat); 5 g fiber; 26 g carbohydrates; 5 g protein; 90 mcg folate; 8 mg cholesterol; 18 g sugars; 0 g added sugars; 2,081 IU vitamin A; 81 mg vitamin C; 125 mg calcium; 2 mg iron; 325 mg sodium; 660 mg potassium
  • Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (42% dv), Folate (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 vegetable, 2 fat

Reviews 4

September 20, 2018
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By: woodyj
We don't like beets so subbed yellow squash cut in chunks. Also, left out feta added paremsan. I was great!!
January 24, 2018
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By: c8bnoel
Excellent! I didn’t think I liked beets..... this recipe changed my mind. Made one substitution - used red wine vinegar, as that was what I had on hand.
October 08, 2017
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By: Rachel Fieker Eversole
I loved it. My kids not so much, they were scared by all the different ingredients for the salad. But, as an adult I found it delicious. I served it with a pork tenderloin.
August 20, 2017
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By: Vania Mathas
Did not taste good. I love beet salads, I order them every time I see one one the menu. This was bad. The dressing I think is the issue.
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