Print

Roasted Beet Salad with Goat Cheese and Pistachios

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant salad featuring roasted beets, creamy goat cheese, and crunchy pistachios, drizzled with a tangy honey-Dijon vinaigrette.

Ingredients

  • Beets (3–4 medium), tops trimmed
  • Mixed greens or arugula (5–6 cups)
  • Goat cheese (4 oz), crumbled
  • Shelled pistachios (1/3 cup), roughly chopped
  • Red onion (1/4 small), thinly sliced
  • Optional fruit: orange segments or sliced apple (1 cup)
  • Extra-virgin olive oil (1/4 cup)
  • Balsamic or red wine vinegar (2 tbsp)
  • Honey or maple syrup (1–1.5 tbsp)
  • Dijon mustard (1 tsp)
  • Salt (1/2 tsp) and black pepper (to taste)
  • Optional: orange zest (1/2 tsp)

Instructions

  1. Heat the oven to 400°F (200°C). Scrub beets well and pat dry.
  2. Wrap each beet in foil with a few drops of oil and a pinch of salt. Place on a baking sheet.
  3. Roast until a knife slides in easily, about 40–60 minutes, depending on size. Cool until you can handle them.
  4. Whisk olive oil, vinegar, honey, Dijon, salt, and pepper in a small bowl. Add zest if using.
  5. Toast pistachios in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant. Set aside to cool.
  6. Peel beets by rubbing off skins with a paper towel or your fingers (wear gloves). Slice or cube the beets.
  7. Layer greens, warm or cooled beets, red onion, and fruit if using in a large bowl or platter. Drizzle with dressing, toss gently, then top with goat cheese and pistachios. Taste and adjust salt and pepper. Serve.

Notes

For optimal texture, store components separately until serving.

Nutrition

Find it online: https://recipesunfolded.com/roasted-beet-salad-goat-cheese-pistachios/

×