Roasted Beet Salad with Goat Cheese & Pistachios

Name: Roasted Beet Salad with Goat Cheese & Pistachios
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 ½ pounds of beets (approximately 3 large or 5 small-to-medium); 1 tablespoon of extra-virgin olive oil; ¼ teaspoon of fine salt (adjust to taste); 5 ounces (5 heaping cups) of arugula; 4 ounces of crumbled goat cheese; ⅓ cup of chopped (, toasted, and salted pistachios or ½ cup of toasted pepitas (green pumpkin seeds)*); 4 medium radishes (, thinly sliced and roughly chopped (about ½ cup)); ⅓ cup of chopped green onion; ¼ cup of extra-virgin olive oil; 2 tablespoons of sherry vinegar or red wine vinegar; 1 tablespoon of honey; 1 tablespoon of Dijon mustard; ¼ teaspoon of fine sea salt; Freshly ground black pepper (, to taste)

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Roasted Beet Salad with Goat Cheese & Pistachios

The Perfect Combination of Flavors

Are you tired of the same old salad options? Looking for something that will excite your taste buds and satisfy your cravings? Look no further than the Roasted Beet Salad with Goat Cheese & Pistachios. This salad is a delightful combination of flavors that will leave you wanting more.

Roasted Beets: Nature’s Candy

Roasting beets brings out their natural sweetness, turning them into nature’s candy. The beets become tender and caramelized, adding a rich and earthy flavor to the salad. The vibrant colors of the roasted beets also make the salad visually appealing, adding a pop of color to your plate.

Goat Cheese: Creamy and Tangy

Goat cheese is the perfect complement to the roasted beets. Its creamy and tangy flavor adds a luxurious element to the salad. With each bite, the goat cheese melts in your mouth, creating a velvety texture that enhances the overall experience. The creaminess of the goat cheese balances out the earthiness of the beets, creating a harmonious combination of flavors.

Pistachios: A Nutty Crunch

Crunchy and nutty, pistachios add a delightful texture to the salad. They provide a satisfying crunch with every bite, creating a contrast to the softness of the roasted beets and the creamy goat cheese. Not only do pistachios add a textural element to the salad, but they also bring their unique flavor profile, enhancing the overall taste of the dish.

A Salad That’s Good for You

Not only is the Roasted Beet Salad with Goat Cheese & Pistachios a treat for your taste buds, but it’s also good for your health. Beets are packed with essential nutrients and antioxidants, making them a great addition to your diet. Goat cheese is a good source of protein and calcium, while pistachios provide healthy fats and fiber. This salad is a nutritious powerhouse that will nourish your body and leave you feeling satisfied.

FAQs

1. Can I use other types of cheese for this salad?

Yes, you can experiment with different types of cheese based on your preference. Feta cheese or blue cheese can be excellent alternatives to goat cheese.

2. Can I substitute the pistachios with other nuts?

Absolutely! If you’re not a fan of pistachios, you can use walnuts, almonds, or pecans instead. The choice is yours!

3. How long do I need to roast the beets?

The roasting time can vary depending on the size of the beets. Generally, it takes about 45 minutes to 1 hour in a preheated oven at 400°F (200°C). To check if they’re ready, insert a fork into the beets. If it goes in easily, they’re done!

4. Can I make this salad ahead of time?

Absolutely! You can roast the beets and prepare all the ingredients in advance. Assemble the salad just before serving to ensure the freshness and crispness of the ingredients.

5. Is this salad suitable for vegetarians?

Yes, this salad is vegetarian-friendly. It’s a great option for vegetarians looking for a flavorful and satisfying meal.

6. Can I add other vegetables to the salad?

Of course! Feel free to get creative and add other vegetables to the salad. Sliced cucumbers, cherry tomatoes, or roasted carrots can be delicious additions.

7. Can I use pre-packaged roasted beets?

While using pre-packaged roasted beets can save you time, roasting fresh beets will give you the best flavor and texture. However, if you’re short on time, pre-packaged roasted beets can be a convenient alternative.

8. Can I add a dressing to the salad?

Absolutely! A simple vinaigrette made with olive oil, balsamic vinegar, salt, and pepper can complement the flavors of the salad perfectly. Drizzle it over the salad just before serving.

In conclusion, the Roasted Beet Salad with Goat Cheese & Pistachios is a delightful combination of flavors that will tantalize your taste buds. The sweetness of the roasted beets, the creaminess of the goat cheese, and the crunch of the pistachios create a salad that is both satisfying and nourishing. Feel free to experiment with different cheeses and nuts to customize the salad to your liking. With its vibrant colors and nutritious ingredients, this salad is a feast for the senses. So, why wait? Treat yourself to a delicious and healthy salad today!

Roasted Beet Salad with Goat Cheese & Pistachios

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Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Salads

Cuisine American

Servings

Ingredients

1 ½ pounds of beets (approximately 3 large or 5 small-to-medium)
1 tablespoon of extra-virgin olive oil
¼ teaspoon of fine salt (adjust to taste)
5 ounces (5 heaping cups) of arugula
4 ounces of crumbled goat cheese
⅓ cup of chopped , toasted, and salted pistachios or ½ cup of toasted pepitas (green pumpkin seeds)*
4 medium radishes , thinly sliced and roughly chopped (about ½ cup)
⅓ cup of chopped green onion
¼ cup of extra-virgin olive oil
2 tablespoons of sherry vinegar or red wine vinegar
1 tablespoon of honey
1 tablespoon of Dijon mustard
¼ teaspoon of fine sea salt
Freshly ground black pepper , to taste

Instructions

Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
Scrub the beets well with a vegetable brush under running water, no need to peel them.
Use a sharp chef's knife to slice off the base and pointy ends of each beet.
Place each beet with its flat side against the cutting board and slice into wedges of even thickness.
Arrange the beet wedges on the prepared baking sheet.
Drizzle the beets with olive oil and sprinkle with salt, then toss until evenly coated.
Roast the beets for 35 to 40 minutes, tossing halfway, until they are fork-tender.
While the beets are roasting, prepare the dressing by whisking together olive oil, vinegar, honey, mustard, salt, and black pepper in a liquid measuring cup or bowl.
Taste the dressing and adjust the seasoning if needed.
Place arugula in a serving bowl or platter.
Scatter the roasted beets over the arugula.
Top with crumbled goat cheese, chopped pistachios, radishes, and green onion.
When ready to serve, drizzle the dressing over the salad and gently toss to coat.
If there are leftovers, dress individual servings as needed and store the salad and dressing separately in the fridge for up to 4 days.