Cheese options: Goat cheese (chèvre) creates a creamier texture than feta cheese. For a sharper, saltier flavor, use crumbled feta cheese or blue cheese (gorgonzola) instead.
Nut substitutions: Pecans, almonds, or walnuts work in place of pistachios.
Make-ahead: Roast the beets up to 5 days ahead and store refrigerated. Prepare the vinaigrette up to 1 week ahead. Assemble the salad just before serving for best texture.
Using pre-cooked beets: This significantly reduces prep time. Simply drain, slice, and use them directly in the recipe.
Vinegar options: Red wine vinegar can replace balsamic vinegar for a tangier, less sweet salad dressing.
