I first came across pistachio crumble when I made this recipe – Salmon Topped with Pistachio Crumble – a recipe I found online but don’t know who to credit. The crumble stole the show!

In the post, I mentioned that I’d love the crumble on a butter lettuce salad, a fresh tomato salad, or on a beet salad. And that’s what I’m trying out now.

That crumble contains nuts, cheese, alliums, and herbs. Nice, huh?!

Beet Salad with Pistachio Crumble

Salad:
4 whole beets, trimmed, rinsed off
Olive oil
Salt and pepper

Vinaigrette:
3 tablespoons extra-virgin olive oil
3 tablespoons white balsamic
1 garlic clove
Salt and pepper

Crumble:
1/2 cup pistachios
3 ounces feta (I used Valbreso)
Small bunch chopped parsley
A few fresh basil leaves, if available
1 green onion, sliced
Zest of 1/2 lemon

Preheat the oven to 400 degrees F.

To prepare the beets, place them in a baking dish in one layer, or in a large piece of foil. Drizzle olive oil over the beets, and sprinkle with salt and pepper. Cover the dish with foil if using a dish, or fold over the foil to make a packet. Bake for 50-60 minutes, depending on their size. Use a cake tester if you’re not sure if they’re fully cooked; the centers should be soft.

Remove the foil and let cool. Then, using paper towels, gently remove the skins of the beets.

Place the beets on a cutting board and either slice them or chop into bite-sized pieces. Place in a bowl.

Place the oil, balsamic and garlic in a blender jar and blend until smooth. Season with salt and pepper. This will make more than enough dressing.

Pour the vinaigrette over the beet pieces and gently toss.

Place all of the crumble ingredients on a chopping board and chop with a knife until the ingredients are evenly distributed.

Place the beets on a serving platter, and scatter the pistachio-feta crumble over the top.

The salad is so simple and so delicious.

Hazelnuts would also be good on the beet salad, but just not as pretty!