Roasted Beets with Fresh Mozzarella and Spiced Pistachios

Beet Salad

Just saying “spiced pistachios” makes me want to pour a Hot Toddy and make a fire. This party-ready dish doubles as appetizer or salad so the host can fit it in wherever it’s needed.



8 Beets, mix of Red and Golden with Greens still attached

If you can’t find beets with the greens still attached, buy a bunch of any hearty greens you’d like. Swiss chard, kale, or dandelion greens would be great.

Fresh Mozzarella – 3 8-ounce balls or logs

1 Organic Lemon

1 T Cumin Seeds

1/2 C Pistachios shelled

Extra Virgin Olive Oil


Aluminum Foil

Saute Pan

Dish for Final plating

Something flat to show off the layered lovelies.


Roasted Beets

  1. Preheat oven to 425 degrees.
  2. Remove leafy tops and keep to the side.
    Tip: If you’ve never had beet greens, taste them! I am so surprised they aren’t more popular. They are so sweet, and they are FREE OF CHARGE since you already bought the beet.
  3. Scrub beet thoroughly. Cut off ends of each beet and discard. Place each beet on a piece of foil. Wrap sides up, keeping the top of foil cup open. Drizzle liberally with olive oil, salt, and pepper. Close up each beet, keeping foil only loosely closed.
  4. Place in oven on a cookie sheet or directly on oven rack. Roast for 50-60 minutes until a fork tender. Remove from oven and open up foil packets to release heat.
  5. Once cooled, remove from foil and peel. Slice into 1/4 inch slices, washing tools between red and gold beets. The red beets will stain the golden beets, so keep them separate for the best presentation. If you are too lazy, then just buy all one color beets and move on already.

Roasted Beets

Tip: If you have food-safe disposable gloves, this is DEFINITELY the moment to use them. This is also the time to don an apron, protection for your Carrera marble countertop and any other stain-prevention activities you can think of. Beets instantly stain so if this is your first rodeo, take the precautions.  My hands are always stained beet red for days after I roast.

Salad Prep

  1. Cut the leafy part off the stem and de-stem just the celery-like part. Do this by running your knife down either side of the “rib” of the leaf.  Tear the leaves into large pieces similar to the size of your beet slices and mozzarella.
  2. Zest lemon into a bowl with greens and squeeze lemon juice. Massage into leaves and keep to the side.
  3. Slice mozzarella in 1/4 inch slices.
  4. Toast pistachios, cumin seeds, salt, and pepper in dry pan. Toss until fragrant. This only takes a couple minutes so pay attention.
  5. Crush or chop using a mortar and pestle or just a heavy spoon handle on a cutting board.
TIP: The stems taste like the raw beet. They are GREAT for juices, smoothies, or dips that use raw beet. You could blend them with some regular orange juice to make a hot-pink version for your Sunday mimosas or kids breakfast.

Salad Assembly

  1. Place the 2 plates of sliced beets on your left side. Keep the bowl of greens and mozzarella on your right side.
  2. Layer red beets, golden beets, greens and mozzarella moving in a spiral around your dish. Only use your left hand for the beets, and only use your right hand for the greens and cheese.
    TIP: If you keep greens on either side of the beet slices, you will keep the beets from staining the mozzarella.
  3. When finished, drizzle the whole dish with juice in the bottom of greens bowl and olive oil. Top with chopped pistachio mix.



Because you’ve got a hundred holiday parties coming and showing up with stove-stop stuffing is NOT an option. With a little elbow grease, you can show up with a beautiful dish that is actually pretty inexpensive.

Plus, you can roast some extra beets while you’re at it and make all your beet-filled goodies for days to come.

We hope you enjoy this as much as we do!

We showed you ours, now show us yours. Tag your sexy sustenance @properlyforked   OR   #properly forked


Recipe created and tested in Properly Forked kitchen.





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