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Roasted Balsamic Beet, Goat Cheese and Pistachio Salad
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Roasted Balsamic Beet, Goat Cheese and Pistachio Salad

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

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

Ingredients

Salad
  • 5 beet red, golden and chioggia beets, medium to large
  • 2 ounces goat cheese crumbled
  • 1/4 cup pistachio salted or unsalted, shelled
  • olive oil freshly ground black pepper; for roasting and finishing the salad
  • kosher salt
  • black pepper
White Balsamic Vinaigrette
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • salt Kosher, to taste
  • black pepper Kosher, to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400° F. Line a rimmed baking sheet with foil.
  2. 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.
  3. If you are using a variety of different beets keep them separated so they don't bleed onto each other.
  4. 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.
  5. Whisk together all of the ingredients for the vinaigrette in a medium sized bowl. Place the beets in the vinaigrette and toss until coated.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 168

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.