Roasted Beet Salad with Goat Cheese and Pistachios Recipe
Yield: 4servings
Prep Time: 10 minutesmins
Cook Time: 40 minutesmins
Total Time: 50 minutesmins
This salad is, dare we say, the perfect combination of flavors. Roasted beet salad with goat cheese and pistachios is the very best of the earthy, tangy, and salty worlds - plus! - it's absolutely loaded with nutrients. It's so good.
Ingredients
1lbsmall beets, or larger beets cut into quarters, peeled or not, your choice
6small shallots
1tablespoonolive oil
⅓ cup shelled pistachios
½ cupgoat cheese
5ouncesarugula, or spring mix
Maple Vinaigrette
2tablespoonsolive oil
2tablespoonsapple cider vinegar
1tablespoonmaple syrup
1teaspoondijon mustard
1pinchsalt and pepper
Instructions
Preheat your oven to 425 degrees Fahrenheit. Put the beets into a baking dish and mix them with half of the oil. Cover the baking dish with foil and roast the beets for 20 minutes. Toss the shallots with the remaining oil. Push the beets to one side of the baking dish and add the shallots to the other side. Replace the foil cover and continue to bake for another 20 minutes, until the beets and shallots are tender. When they come out of the oven, toss them with half of the dressing. (See step 2.)
1 lb small beets, 6 small shallots, 1 tablespoon olive oil
While the beets and shallots are roasting, prepare the dressing and the goat cheese balls. Add the olive oil, vinegar, maple syrup, dijon mustard, salt, and pepper to a jar. Seal the lid and shake to combine.
2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon dijon mustard, 1 pinch salt and pepper
Put the pistachios into your food processor and process them until they are very fine. Transfer half of the ground pistachios to a wide bowl. Drop 24 teaspoons of goat cheese on top of the ground pistachios and then sprinkle the remaining ground pistachios over top. Roll the goat cheese into little balls. See notes.
½ cup goat cheese, ⅓ cup shelled pistachios
To assemble this salad, toss the arugula with the dressing and then arrange it on a large platter. Scatter the beets, shallots, pistachio goat cheese balls, and any leftover ground pistachios on top and serve right away.
5 ounces arugula
Notes
Rolling the goat cheese in ground pistachios takes this salad over the top and definitely into fancy beet salad territory. If you want to make this salad and don't want to fuss with this step, simply add crumbled goat cheese and chopped pistachios to the salad. It's delicious both ways!