Beet Salad with Mandarin, Achar, Pistachios, and Mint
Elevate your meals with this vibrant Beet Salad featuring sweet roasted beets, juicy mandarins, crunchy pistachios, and a zesty kick from achar. Topped with fresh mint and a drizzle of olive oil, this salad is not only a feast for the eyes but also for the palate. Perfect as a light lunch or an impressive side for dinner parties, it’s sure to become a favorite at any gathering.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Roasting
- Cuisine: Indian
Ingredients
Scale
- 2 medium beets (about 200g each)
- 1 cup mandarin segments (about 2 mandarins)
- 3 tablespoons achar (Indian pickle)
- 1/2 cup roasted unsalted pistachios
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in foil and roast for 45-60 minutes until tender.
- Allow the beets to cool slightly before peeling and chopping them into bite-sized cubes.
- In a large bowl, combine the chopped beets with mandarin segments and achar. Toss gently.
- Add roasted pistachios and chopped mint leaves on top.
- Drizzle with olive oil and lemon juice; season with salt and pepper. Toss everything together gently.
- Serve immediately or let it chill in the fridge for about 30 minutes for flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Swap mandarins for apples or pears if out of season. For added creaminess, try crumbling feta cheese on top. Store leftovers in an airtight container for up to three days; enjoy cold.