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Roasted Beet Salad with Goat Cheese and Pistachios

Delicious Roasted Beet Salad with Goat Cheese and Pistachios

This Roasted Beet Salad with Goat Cheese and Pistachios is a vibrant, flavorful dish that impresses at any table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: salads
Cuisine: vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets Choose fresh beets with firm skins.
  • 1 cup Radishes Slice thinly for the best texture.
  • 1 cup Green Onions Roughly chop before adding.
  • 4 cups Arugula Use fresh, young arugula for tenderness.
  • 4 ounces Goat Cheese Can substitute with feta for a different flavor.
  • ½ cup Pistachios Toasted almonds or walnuts can be alternatives.
For the Dressing
  • ¼ cup Olive Oil Use extra virgin for a richer taste.
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Sherry or Red Wine Vinegar
  • 1 tablespoon Honey Maple syrup can be used as a substitute.
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • whisk
  • knife
  • cutting board

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Scrub the beets under running water, trim the ends, and cut into ½ to ¾ inch wedges.
  3. Toss the beet wedges with olive oil and salt, then roast for 35-40 minutes until fork-tender.
  4. Whisk together olive oil, sherry vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
  5. In a large serving bowl, layer arugula, warm roasted beets, goat cheese, radishes, and green onions.
  6. Sprinkle goat cheese and pistachios on top, drizzle with dressing, and toss gently to combine.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 8gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Allow roasted beets to cool slightly before mixing to keep the arugula from wilting. Store dressing separately if prepping ahead.

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