Roasted Beet Salad with Goat Cheese and Pistachios
Earthy, sweet roasted beets meet creamy goat cheese and crunchy pistachios in this vibrant and elegant salad. It’s a beautiful balance of flavors and textures, brought together with a tangy homemade vinaigrette. Perfect as a colorful starter, side dish, or light lunch, this salad is as nutritious as it is visually stunning — a true crowd-pleaser for both casual meals and special occasions.
Time:
Prep Time: 10 minutes
Cook Time: 40–50 minutes (roasting beets)
Total Time: ~1 hour
Ingredients:
For the Salad:
3 medium beets (red or golden, or a mix)
4 cups mixed greens (arugula, baby spinach, or spring mix)
1/3 cup crumbled goat cheese
1/4 cup shelled pistachios, roughly chopped or whole
1 small shallot, thinly sliced (optional)
For the Dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar or red wine vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and black pepper, to taste
Instructions:
Roast the Beets:
Preheat oven to 400°F (200°C).
Wash beets and wrap individually in foil. Roast for 40–50 minutes, or until fork-tender.
Let cool slightly, then peel skins (they’ll rub off easily with a paper towel). Slice or cube the beets.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Assemble the Salad:
On a large plate or bowl, layer mixed greens, roasted beets, sliced shallots (if using), and sprinkle with goat cheese and pistachios.
Dress & Serve:
Drizzle with the dressing just before serving. Toss gently or serve as-is for presentation.
✅ Tips:
Use golden and red beets for color contrast, but roast them separately to avoid staining.
Toast pistachios lightly in a pan for extra crunch and aroma.
Make-ahead: Roast beets up to 3 days in advance and refrigerate.
Add protein like grilled chicken or quinoa to make it a full meal.
Nutrition (Per Serving, ~4 servings):
Calories: ~220
Protein: 6g
Fat: 16g
Carbs: 14g
Fiber: 3g
Sugar: 9g