Description
This Roasted Beet Salad with Goat Cheese and Pistachios is a delightful combination of earthy beets, creamy goat cheese, crunchy pistachios, and a tangy balsamic vinaigrette. It’s a perfect blend of flavors and textures that makes for a satisfying and colorful salad.
Ingredients
Scale
For the Salad:
- 4 medium beets, trimmed and scrubbed
- 4 cups mixed greens (such as arugula, spinach, or spring mix)
- 1/3 cup crumbled goat cheese
- 1/4 cup shelled pistachios, roughly chopped
For the Balsamic Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the beets: Wrap each beet in foil and place on a baking sheet. Roast for 45–60 minutes, or until tender when pierced with a fork. Allow to cool slightly, then peel and cut into wedges or cubes.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the salad: In a large bowl or platter, arrange the mixed greens, then top with roasted beet pieces, crumbled goat cheese, and chopped pistachios. Drizzle with the balsamic vinaigrette just before serving.
Notes
- To save time, use pre-cooked beets.
- This salad can be served slightly warm or chilled.
- Add grilled chicken or lentils for extra protein.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 230
- Sugar: 7g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
