Roasted Beet Salad
User Reviews
4.7
Roasted Beet Salad
Description
The recipe begins with roasting whole beets, washed and lightly oiled, wrapped in foil, and baked until easily pierced. Once cooled, the skins are rubbed off and the beets sliced into bite-sized pieces. The salad greens are dressed with half the vinaigrette, then individually plated and layered with the warm or cooled beet chunks.
Toppings include crumbled goat cheese, which adds a creamy tang, and chopped roasted pistachios that provide a crunchy texture contrast and nutty flavor. The remaining vinaigrette is drizzled over the assembled salad to balance the earthiness of the beets and the richness of the cheese.
Serving the beets slightly warm enhances their natural sweetness and complements the other salad components, though chilling them is an option. The recipe is adapted from a published cookbook and showcases a composed salad suitable for light meals or as a side dish.
Ingredients
Salad
- 3-4 beets either red or gold, large
- 10 ounces spring mix salad greens
- 1/2 cup goat cheese crumbled
- 1/4 cup pistachios chopped, roasted
Vinaigrette
- 1/3 cup olive oil
- 2 Tablespoons apple cider vinegar or red wine vinegar
- 2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Preheat oven to 425°F. Prepare the beets by cutting off the leaves and stems, leaving just about 1-inch attached to the beet root. Wash the beets well and drizzle them with a little olive oil before wrapping in aluminum foil. Bake for 50-60 minutes until you can easily stick a knife in the beets. Remove the beets from the oven and unwrap. Let them sit until cool enough to handle, then rub the skins off with a paper towel or your hands. Slice the beets into bite-size chunks.
- Mix vinaigrette ingredients in a mason jar with a lid and shake well until combined, or add to a bowl and whisk well.
- Add the salad greens to a large bowl. Add half the vinaigrette and toss well. Pile the dressed greens on individual salad plates, then top with beets, goat cheese, and pistachios. Drizzle with remaining dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 Servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 13mg | 4% |
| Sodium | 616mg | 26% |
| Potassium | 889mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin A | 1201IU | 24% |
| Vitamin C | 27mg | 30% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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