Roasted Beet Salad with Goat Cheese and Pistachios Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
286 kcal
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Course
Side Dish
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Cuisine
North American
Roasted Beet Salad with Goat Cheese and Pistachios Recipe
Description
The Roasted Beet Salad with Goat Cheese and Pistachios begins with beets roasted alongside shallots until tender and glazed with a maple vinaigrette made from olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. The roasting intensifies the natural sweetness of the beets and softens the shallots.
Meanwhile, pistachios are processed finely, half reserved to coat small goat cheese dollops, which are rolled in the nuts to add a crunchy, nutty crust contrasting the creamy cheese. The remaining ground pistachios are sprinkled over the salad. Fresh arugula or spring mix provides peppery and leafy freshness to balance the rich components.
The combination of sweet roasted vegetables, tangy and creamy goat cheese, nutty pistachios, and the bright vinaigrette creates a complex flavor profile. It makes for a refined starter or side salad suitable for gatherings or meals that call for a distinct and tasteful vegetable dish.
Ingredients
- 1 lb beet or larger beets cut into quarters, peeled or not, your choice, small
- 6 small shallot
- 1 tablespoon olive oil
- ⅓ cup pistachios shelled
- ½ cup goat cheese
- 5 ounces arugula or spring mix
Maple Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Put the beets into a baking dish and mix them with half of the oil. Cover the baking dish with foil and roast the beets for 20 minutes. Toss the shallots with the remaining oil. Push the beets to one side of the baking dish and add the shallots to the other side. Replace the foil cover and continue to bake for another 20 minutes, until the beets and shallots are tender. When they come out of the oven, toss them with half of the dressing. (See step 2.)
- While the beets and shallots are roasting, prepare the dressing and the goat cheese balls. Add the olive oil, vinegar, maple syrup, dijon mustard, salt, and pepper to a jar. Seal the lid and shake to combine.
- Put the pistachios into your food processor and process them until they are very fine. Transfer half of the ground pistachios to a wide bowl. Drop 24 teaspoons of goat cheese on top of the ground pistachios and then sprinkle the remaining ground pistachios over top. Roll the goat cheese into little balls. See notes.
- To assemble this salad, toss the arugula with the dressing and then arrange it on a large platter. Scatter the beets, shallots, pistachio goat cheese balls, and any leftover ground pistachios on top and serve right away.
Notes
- Rolling goat cheese balls in ground pistachios adds texture and elegance but can be omitted in favor of crumbled cheese and chopped nuts for simplicity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 286kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 210mg | 9% |
| Potassium | 793mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 1321IU | 26% |
| Vitamin C | 16mg | 18% |
| Calcium | 164mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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