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Roasted Beet Salad with Goat Cheese and Pistachios

A vibrant and nutritious salad featuring roasted beets, creamy goat cheese, and crunchy pistachios, perfect for lunch, dinner, or entertaining.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 4 medium-sized beets Roasted until tender.
  • 4 cups arugula Can substitute with mixed greens.
  • 1/2 cup crumbled goat cheese Can substitute for avocado or tofu for a vegan option.
  • 1/2 cup chopped unsalted pistachios
  • 1/4 cup red onion Thinly sliced.
  • 1 drizzle olive oil For roasting the beets.
  • to taste salt and pepper
For the dressing
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup Maple syrup for a vegan option.
  • 1/3 cup olive oil
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C).
  2. Wrap each beet in aluminum foil, drizzle with olive oil, sprinkle with salt, and place on a baking sheet. Roast for about 45 minutes or until tender.
  3. Once roasted, let the beets cool before peeling off the skins.
  4. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, olive oil, and season with salt and pepper.
Assembly
  1. In a large bowl, toss the arugula with the roasted beets, crumbled goat cheese, red onion, and pistachios.
  2. Drizzle with dressing, give it a gentle toss, and serve.

Notes

For beet stains, consider wearing gloves while peeling. You can prep the beets and dressing ahead of time to simplify serving.