Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beet Salad With Red Onion, Mint and Pistachios Recipe
    Lost? Site Map

    Beet Salad With Red Onion, Mint and Pistachios

    Beet Salad With Red Onion, Mint and Pistachios. Photo by Mindelicious

    1/2 Photos of Beet Salad With Red Onion, Mint and Pistachios

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Cookgirl's Note:

    From Clean Start: Inspiring You to Eat Clean and Live well as found on the website. This made for a delicious main dish meal last night. If you don't have the beet greens, go ahead and substitute other greens: heirloom lettuce, arugula, watercress, m^ache, red loose leaf, etc.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    • 1/4 cup pistachios, toasted and coarsely chopped


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Preparing the beets: Cut off the greens and set aside.
    3. 3
      Place the beets in an ovenproof dish and add enough water to cover the bottom.
    4. 4
      Cover with foil and bake 1 hour or until they pierce easily with a knife.
    5. 5
      Remove beets from the oven and allow to cool.
    6. 6
      Peel and discard the skins (depending on how young the beets are I sometimes skip the peeling part). Cut them into wedges or slices. *Remember*: Keep the red beets separate from the golden beets to avoid the red beets bleeding.
    7. 7
      Drizzle 1/2 teaspoon of sherry vinegar on the red beets and the other one half teaspoon on the golden beets. Toss to coat and set aside.
    8. 8
      (Read *Note below before starting this step.) Assembling the salad: Wash well and coarsely chop the beet greens. Place in a colander.
    9. 9
      Slice the red onions into thin rounds and place on top of the greens.
    10. 10
      Boil 1 cup of water then pour over the beets and onions. Drain well and pat dry.
    11. 11
      Transfer to a bowl and stir in the mint and beets.
    12. 12
      Drizzle the vegetables with the remaining 1 teaspoon of sherry vinegar and the olive oil.
    13. 13
      Season to taste with salt and pepper; toss.
    14. 14
      Garnish with the pistachios.
    15. 15
      *Note: the photo that accompanied this recipe on the site shows the vegetables all arranged on a platter in their own little mounds and the ingredients were not tossed together. I chose to serve the salad with each ingredient placed in mounds for a more beautiful presentation. The nuts were of course scattered on top of the salad.

    Ratings & Reviews:

    • on August 15, 2011


      I'm really impressed with this simple salad, it turned out so well and I would definitely serve for company. I love that it uses the beet tops and the simple method of blanching them with the onions is perfect, took away the sharpness of the onions which ended up being super sweet. I made most of it a day ahead of time, just tossed the 2 parts together with the dressing and tossed the nuts on before serving. I found it wasn't quite enough dressing so I added a splash or two extra of oo & vinegar. Such a pretty salad, I can't wait to make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2011


      This was terrific!! Beautiful balance of flavors and jam packed with nutrition. I loved the crunch the pistachios added and the mint really took it to the next level!! YUM!! I didn't have the golden beets (can't get them here) but I really wanted to try this so I just used regular. Only about half of my beet greens were small enough to eat so I used a bit of kale to make up for it and it was lovely. Thanks so much CG for a really yummy way to enjoy one of my favorite veggies. Made for Veg*n Swap #34!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beet Salad With Red Onion, Mint and Pistachios

    Serving Size: 1 (133 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 98.9
    Calories from Fat 62
    Total Fat 6.9 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 616.8 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 2.4 g
    Sugars 4.1 g
    Protein 2.5 g

    The following items or measurements are not included:

    golden beets

    sherry wine vinegar

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes