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Pistachio, Mint, and Beet Chopped Salad

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Sweet, salty, tangy, and oh-so fresh: this Pistachio, Mint, and Beet Chopped Salad is the recipe that I’ll be eating all summer long.

Jump to Recipe

Summer is in full swing. It’s been a busy few weeks for me, so all I’ve been craving are simple and fresh meals packed with veggies. Plus, with all this crazy heat, I’m definitely not looking to light up the stove. Still, I’m not about to eat bland raw vegetables — that would just be incredibly off brand. If this June mentality is sounding familiar, or you are simply in need of a good recipe to bring to this week’s backyard bbq, you’ve got to try this Pistachio, Mint, and Beet Chopped Salad. It’s truly everything and more!!

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the breakdown…

This Pistachio, Mint, and Beet Chopped Salad is one of the simplest recipes to throw together. Start off by making a quick chutney type of vinaigrette, then go in with all your fav veggies. That’s all there is to it… really!! Speaking of that dressing, this is truly one of my all time favs for a summer salad. You’ve got a base of a bit of rice wine vinegar and a good, high quality olive oil. Rice wine vin is totally substitutable here. It’s technically a bit sweeter than just plain “rice vinegar,” but they are almost interchangeable. Just use only about 1 tbsp if you go with rice vinegar, as it is so much stronger. While I’m typically a red wine, white wine, or balsamic vinegar girl, I’ve recently been in love with the sweet and tangy flavor of rice wine… so, if you’re apprehensive, give it a shot! It’s the best.

that vinaigrette…

With that base, you want to purée up some fresh garlic for a bite, and just a tad of honey to balance it out. Oh, and of course go with some salt and pepper. Mix that all up until it is nice and smooth then go in with the chunkier components. No, this is not a pesto, and it’s not really a Chimichurri or a chutney either. You see, there’s no cheese thrown into this vinaigrette, and the herbs are not getting too finely chopped up. Rather, you get a nice roughly chopped pistachio and mint situation — giving you the best of toasty and fresh flavors. The vinaigrette is just crazy good. 

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Now, for the bulk of this Pistachio, Mint, and Beet Chopped Salad— let’s talk veggies. My favorite little fun component of this recipe is the beets. I don’t make recipes with beets often, yet I swear they are always the first thing my eyes are drawn to on just about any menu. Oh, and I’m always snacking on pickled beets. They’re the best. Golden or red, pre cooked or freshly roasted… they are always a good idea. Plus, with a bit of creamy avocado, crunchy cucumber, and salty feta, the textures and flavors are unmatched. And I can’t forget to mention the jicama!! If you aren’t familiar, jicama is really just a crunchy fresh texture more than anything. It doesn’t have a crazy flavor, but is delicious to bring some crunch into just about any salad. You could also use hearts of palm, or even just more cucumber. It’s all about getting that good texture in there!

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how to serve it up…

This Pistachio, Mint, and Beet Chopped Salad is truly my end all be all summer salad. I love to serve it up with a simple grilled chicken, steak, or fish for a fresh summer dinner. You could also throw some sweet potato or Yukon gold roasted fries on the side. It’s truly the best summer meal. Oh, and not to mention, this salad is incredibly customizable. Corn, diced charred halloumi, mozzarella pearls, arugula, diced peach or nectarine, and/or some radish would all be delicious in there. The world is truly your oyster, so let me know your favorite additions in the comments below!

I hope you love this Pistachio, Mint, and Beet Chopped Salad as much as I do! Leave a rating and a review if you make it:)))

Pistachio, Mint, and Beet Chopped Salad

Recipe by Annie PatrickCourse: Main Course, SaladCuisine: American, FusionDifficulty: Easy
Servings

6

servings
Total time

18

minutes

Sweet, salty, tangy, and oh-so fresh: this Pistachio, Mint, and Beet Chopped Salad is the recipe that I’ll be eating all summer long!

Ingredients

  • 3 tbsp rice vinegar

  • ⅓ cup olive oil

  • 2 tsp honey

  • 2 cloves garlic, smashed

  • Salt and pepper, to taste

  • ⅓ cup pistachios. toasted

  • 1 cup fresh mint, packed

  • 2 cups diced cooked beets (red or golden)

  • 2 avocados, diced

  • 2 shallots, finely diced

  • 2 cups jicama, diced*

  • 3 baby Persian cucumbers, finely diced

  • ¾ cup feta cheese, cubed

Instructions

  • Pour the rice wine vinegar, olive oil, honey, garlic, salt, and pepper into a food processor, and mix until smooth. Toss in the pistachios and mint and pulse 8-10 times, or until they are roughly chopped but not fully puréed.
  • In a large bowl, toss the prepared pistachio mint dressing with the beets, avocado, shallot, jicama, cucumber, and feta. Serve and enjoy!

Notes

  • Instead of jicama, you could also use hearts of palm, or even just more cucumber.
  • Other great additions to the salad would be mozzarella pearls, arugula, diced peach, and/or radish. Dried oregano and sumac would also be delicious!
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