- 1 1/2 pounds beets (red, golden, or a mix) cooked, peeled and diced (see notes)
- 1/3 cup red onion, very finely chopped
- 1 garlic clove, finely minced, use a garlic press
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar (or Apple Cider or Champagne Vinegar), more to taste
- 1 orange (2 tablespoons zest and 4 tablespoons juice)
- 1/2- 1 cup craisins ( or sub-dried currants)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 cup cilantro, chopped, tender stems OK ( or sub some mint, Italian parsley, basil)
- 1/2 -1 cup pistachios
- 1 cup feta, cut into cubes
- Optional Garnish: For a festive twist you could top with pomegrante seeds!
- Beets can be cooked ahead by steaming in an Instant Pot, boiling, or roasting at 425F. Store cooked beets refrigerated for up to 3-4 days. Add cilantro and pistachios just before serving for freshness. To substitute dried cranberries, a touch of maple syrup can balance sweetness. Golden beets add color but may lose it when mixed with red beets—layer on top to preserve appearance.
