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Roasted Beet Salad with Goat Cheese and Pistachios

A beautiful and easy salad combining roasted beets, creamy goat cheese, and crunchy pistachios, perfect for weeknight dinners or special gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 1.5 pounds mixed beets About 4–6 medium; a mix of red and golden is lovely.
  • 2 tablespoons olive oil Plus a drizzle for dressing.
  • 4 cups mixed greens Arugula, baby spinach, or mixed spring greens.
  • 4 oz soft goat cheese Crumbled.
  • 1/2 cup shelled pistachios Toasted and roughly chopped.
  • 1 small shallot Minced.
  • 2 tablespoons balsamic vinegar Or 1 tablespoon balsamic + 1 tablespoon honey for a sweeter touch.
  • 1 tablespoon lemon juice Fresh.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey Optional, to taste.
  • to taste fresh thyme leaves or chopped parsley For garnish (optional).

Method
 

Simple Roasting Method
  1. Preheat your oven to 400°F (200°C).
  2. Trim the beet greens, leaving about an inch of stem. Scrub the beets well under cold water — no peeling yet.
  3. Wrap each beet in aluminum foil with a teaspoon of olive oil and a pinch of salt, or place them in a baking dish and drizzle with oil and cover tightly with foil.
  4. Roast for 45–60 minutes, depending on size. Check with a fork; they should be tender all the way through.
  5. Let the beets cool until you can handle them. Rub the skins off with paper towels and slice into wedges or bite-sized pieces.
Dressing and Assembly
  1. Whisk the minced shallot, balsamic vinegar, lemon juice, Dijon mustard, honey (if using), and a pinch of salt and pepper in a small bowl.
  2. Slowly whisk in 2 tablespoons of olive oil until the vinaigrette comes together. Taste and adjust acidity or sweetness as needed.
  3. In a large bowl, toss the mixed greens lightly with a bit of the vinaigrette.
  4. Arrange greens on a platter or individual plates. Top with roasted beet wedges, crumbled goat cheese, and toasted pistachios.
  5. Drizzle the remaining vinaigrette over the salad and scatter thyme leaves or parsley. Finish with a few cracks of black pepper.

Notes

Don’t fear the beets’ color; they might stain your fingers. Roast beets in varying sizes and check smaller ones first. You can buy pre-roasted beets at many grocery stores. Leftover beets can be used in grain bowls, omelets, or hummus.