Description
This Roasted Beet Salad with Goat Cheese and Pistachios is a vibrant, flavorful salad that brings together earthy roasted beets, creamy goat cheese, crunchy pistachios, and a simple balsamic vinaigrette. Perfect for a light meal or elegant side dish, it’s a healthy, delicious, and visually stunning addition to any table.
Ingredients
3 medium-sized beets, roasted and peeled
4 oz goat cheese, crumbled
1/4 cup pistachios, roughly chopped
Mixed greens (such as arugula, spinach, or baby kale)
1/4 cup red onion, thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Salt and pepper, to taste
Instructions
-
Roast the Beets: Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45 minutes, or until tender when pierced. Cool, peel, and slice into thin rounds.
-
Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
-
Assemble the Salad: Arrange roasted beet slices on a platter or individual plates. Top with a handful of mixed greens, crumbled goat cheese, chopped pistachios, and thin slices of red onion.
-
Dress the Salad: Drizzle the vinaigrette over the salad just before serving.
Notes
Add Fruit: Toss in orange segments or sprinkle pomegranate seeds for added sweetness.
Protein Boost: Top with grilled chicken, salmon, or chickpeas for a more filling meal.
Nut Swap: Substitute walnuts or almonds for the pistachios if desired.
Vegan Option: Omit goat cheese or use a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and Assembling
- Cuisine: Mediterranean-Inspired
