Description
A vibrant and healthy Roasted Beet Salad featuring tender roasted beets, creamy goat cheese, crunchy pistachios, and a tangy balsamic vinaigrette tossed with fresh mixed greens. This salad is perfect as a light lunch or elegant starter.
Ingredients
Scale
Salad
- 3 medium-sized beets, roasted and peeled
- 4 oz goat cheese, crumbled
- 1/4 cup pistachios, roughly chopped
- Mixed greens (such as arugula, spinach, or baby kale), amount as desired
- 1/4 cup red onion, thinly sliced
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Roast the Beets: Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45 minutes or until a fork easily pierces the beets. Remove from the oven, allow to cool, then peel the skins off. Slice the beets into thin rounds.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until the mixture emulsifies into a smooth vinaigrette.
- Assemble the Salad: On a large platter or individual plates, arrange the roasted beet slices. Sprinkle mixed greens on top, followed by crumbled goat cheese, chopped pistachios, and thin slices of red onion evenly over the salad.
- Dress the Salad: Just before serving, drizzle the prepared vinaigrette evenly over the salad to add a perfect tangy finish.
Notes
- Roasting the beets wrapped in foil helps them cook evenly and retain moisture.
- You can substitute pistachios with walnuts or pecans if preferred.
- For a vegan option, omit goat cheese or use a plant-based cheese alternative.
- Beets can be roasted ahead of time and refrigerated for up to 3 days.
- The salad tastes best served fresh after dressing to keep greens crisp.
