Roasted Beet Salad with Goat Cheese & Pistachios
Roasted Beet Salad with Goat Cheese & Pistachios is a vibrant and flavorful dish that brings together earthy roasted beets, creamy goat cheese, and crunchy pistachios. This stunning salad not only adds a burst of color to your table but also delivers a delightful combination of textures and tastes. Perfect as an appetizer or a light lunch, it’s simple to prepare yet impressive enough to elevate any gathering. Enjoy this nutritious salad that is both satisfying and visually appealing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 medium beets
- 4 oz fresh goat cheese
- 1/2 cup shelled pistachios
- 5 cups mixed greens (arugula and spinach)
- 3 tbsp balsamic vinegar
- 5 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and roast on a baking sheet for 45-60 minutes until tender.
- Allow the roasted beets to cool, then peel off the skins and slice them into wedges.
- Wash the mixed greens thoroughly and spin dry.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Toss the mixed greens in the dressing until evenly coated. Arrange the roasted beet wedges on top of the greens.
- Crumble goat cheese over the salad and sprinkle with shelled pistachios before serving.
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg
Keywords: - For added flavor, consider using crumbled feta cheese instead of goat cheese. - Replace balsamic vinegar with a citrus-based dressing for a refreshing twist. - Leftovers can be stored in an airtight container in the fridge for up to three days.