Roasted Balsamic Beet, Goat Cheese and Pistachio Salad

Name: Roasted Balsamic Beet, Goat Cheese and Pistachio Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 5 medium to large beets; 2 ounces goat cheese; 1/4 cup shelled pistachios; olive oil, kosher salt and freshly ground black pepper for roasting and finishing the salad; 2 tablespoons white balsamic vinegar; 1 tablespoon olive oil; 1 teaspoon honey; Kosher salt and black pepper to taste

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 servings
Calories
168 kcal
Course
Side Dish, Salad
Cuisine
American

Roasted Balsamic Beet, Goat Cheese and Pistachio Salad

Lindsey Herring

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Roasted beets tossed in a white balsamic vinaigrette and plated with crumbles of goat cheese and pistachios. An easy and impressive side dish!

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Ingredients

Servings

Salad

5 medium to large beets, red, golden and chioggia beets
2 ounces goat cheese, crumbled
1/4 cup shelled pistachios, salted or unsalted
olive oil, kosher salt and freshly ground black pepper for roasting and finishing the salad

White Balsamic Vinaigrette

2 tablespoons white balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
Kosher salt and black pepper to taste

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Instructions

Preheat oven to 400° F. Line a rimmed baking sheet with foil.
Peel the beets with a vegetable peeler and cut them into wedges. Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
If you are using a variety of different beets keep them separated so they don't bleed onto each other.
Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking. Remove from the oven and let cool while you make the vinaigrette.
Whisk together all of the ingredients for the vinaigrette in a medium sized bowl. Place the beets in the vinaigrette and toss until coated.
If you are using a variety of beets start with the lightest colored ones first or divide the vinaigrette into separate bowls as the beet juices will dye the vinaigrette.
Arrange the beets onto a serving platter or in a bowl and top with crumbled goat cheese, pistachios, kosher salt and freshly ground black pepper. Serve immediately.

Notes

If you plan to make the salad ahead of time, marinate the beets in separate bowls with the vinaigrette and assemble the salad just before serving to ensure that the pistachios stay crunchy and the beet juices don't bleed onto each other or the goat cheese.

Nutrition Information

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Calories 168kcal (8%) Carbohydrates 15g (5%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 7mg (2%) Sodium 134mg (6%) Fiber 4g (16%) Sugar 10g (20%)