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A colorful roasted beet salad with goat cheese, nuts, and a citrusy dressing.

Roasted Beet Salad

A satisfying salad featuring sweet roasted beets, creamy goat cheese, and crunchy pistachios, perfect for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 medium Beets Look for firm and heavy beets
  • to taste Goat cheese Use crumbled or in a log
  • 1/2 cup Pistachios Shelled, use raw or roasted
  • 4 cups Arugula or mixed greens Choose according to preference
For the Dressing
  • 3 parts Olive oil Use high quality for best flavor
  • 1 part Balsamic vinegar or lemon juice Adjust acidity to your taste
  • 1 to 2 teaspoons Honey or maple syrup Adjust based on beet sweetness
  • to taste Salt and black pepper Season according to preference

Method
 

Roasting the Beets
  1. Preheat oven to 400°F (200°C).
  2. Scrub the beets well, no need to peel.
  3. Wrap each beet in foil or place in a baking dish with a splash of water and cover tightly.
  4. Roast for 45 to 60 minutes until a fork slides in easily.
  5. Let cool, then rub off skins with fingers or a paper towel.
Assembling the Salad
  1. Place the arugula or mixed greens in a bowl or on a platter.
  2. Add sliced or wedged roasted beets on top.
  3. Sprinkle with pistachios and add goat cheese in crumbles.
  4. Drizzle with dressing and finish with black pepper to taste.

Notes

This salad can be made ahead by storing components separately. Keep ingredients like nuts and dressing separate until serving for optimal texture.