Description
A vibrant and nutritious Roasted Beet Salad featuring tender roasted beets, creamy goat cheese, crunchy pistachios, and fresh mixed greens, dressed with a tangy balsamic vinaigrette. Perfect as a light lunch or elegant side dish.
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)
- 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 your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast the beets for about 45 minutes or until a fork can easily pierce through. Once done, allow them to cool, then peel off the skins and slice them into thin rounds.
- Make the Dressing: In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Whisk vigorously until the mixture is fully emulsified and smooth, creating a tangy vinaigrette for the salad.
- Assemble the Salad: Arrange the roasted beet slices neatly on a platter or individual serving plates. Top the beet slices with a generous handful of mixed greens, scattering the crumbled goat cheese and chopped pistachios evenly. Add thin slices of red onion for a mild sharpness and extra crunch.
- Dress the Salad: Just before serving, drizzle the prepared vinaigrette evenly over the salad to enhance all the flavors and textures, then serve immediately for the freshest taste.
Notes
- Beets can be roasted a day ahead and stored in the refrigerator to save time on the day of serving.
- For a nuttier flavor, you can toast the pistachios lightly before chopping.
- If goat cheese is unavailable, feta cheese can be a good substitute.
- Adjust the amount of Dijon mustard in the dressing to your taste preference.
- This salad pairs well with crusty bread or a light protein for a more filling meal.
