5.0 from 84 votes
Roasted Beet Salad with Goat Cheese and Pistachios Recipe
This salad is, dare we say, the perfect combination of flavors. Roasted beet salad with goat cheese and pistachios is the very best of the earthy, tangy, and salty worlds - plus! - it's absolutely loaded with nutrients. It's so good.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 286 kcal
Course:
Side Dish
Cuisine:
North American
Ingredients
- 1 lb small beets or larger beets cut into quarters, peeled or not, your choice
- 6 small shallots
- 1 tablespoon olive oil
- ⅓ cup shelled pistachios
- 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 and 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.
Cup of Yum
Notes
- Rolling the goat cheese in ground pistachios takes this salad over the top and definitely into fancy beet salad territory. If you want to make this salad and don't want to fuss with this step, simply add crumbled goat cheese and chopped pistachios to the salad. It's delicious both ways!
Nutrition Information
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
Monounsaturated Fat
6g
Cholesterol
13mg
(4%)
Sodium
210mg
(9%)
Potassium
793mg
(23%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Vitamin A
1321IU
(26%)
Vitamin C
16mg
(18%)
Calcium
164mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286
% 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.