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Roasted Beet Salad with Goat Cheese and Pistachios

A flavorful roasted beet salad combined with creamy goat cheese and crunchy pistachios, perfect for any meal or potluck.
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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: 280
Ingredients Method Notes

Ingredients
  

For the salad
  • 4 beets 4 medium-sized beets Use heavy and smooth-skinned beets
  • 6 cups 6 cups fresh greens (like arugula or spring mix) Mix of greens can be used as preferred
  • 1 cup 1 cup goat cheese Use creamy goat cheese, avoid pre-crumbled
  • 1/2 cup 1/2 cup pistachios Chopped for added crunch
For the dressing
  • 2 tablespoons 2 tablespoons olive oil For drizzling over the salad
  • 2 tablespoons 2 tablespoons balsamic vinegar or lemon juice Choose based on preference
  • 1 teaspoon 1 teaspoon honey Optional, for added sweetness
Additional ingredients
  • to taste none Salt and black pepper For seasoning

Method
 

Roasting the Beets
  1. Preheat the oven to 400°F (200°C).
  2. Scrub the beets, chop off the tops and tails, and wrap each beet in foil.
  3. Place the wrapped beets on a baking tray and roast for 45-60 minutes or until a fork slides in easily.
  4. Let the roasted beets cool slightly, then peel off the skins and cut them into wedges or slices.
Assembling the Salad
  1. In a large bowl, toss the greens with olive oil and balsamic vinegar or lemon juice.
  2. Add the roasted beet slices and gently toss to combine.
  3. Crumble the goat cheese over the salad and sprinkle with chopped pistachios.
  4. Season with salt and black pepper to taste.

Notes

Serve slightly chilled or at room temperature. Store leftovers in a sealed container and consume within 2 days. This salad can also be paired with grilled chicken or fish for a complete meal.