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Roasted Beet Salad with Goat Cheese and Pistachios

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A vibrant salad featuring sweet roasted beets, creamy goat cheese, and crunchy pistachios, paired with a tangy honey-Dijon vinaigrette.

Ingredients

Scale
  • 4 medium beets (red or golden)
  • 4 to 5 cups arugula, spring mix, or baby spinach
  • 5 oz (about 140 g) goat cheese, crumbled
  • 1/2 cup shelled pistachios, toasted and roughly chopped
  • 1 small shallot, thinly sliced (optional)
  • Fresh herbs like parsley or mint (optional)
  • 3 tbsp extra-virgin olive oil
  • 1.5 tbsp balsamic or red wine vinegar
  • 1 tsp Dijon mustard
  • 1 to 2 tsp honey or maple syrup
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 1 tsp orange zest (optional)

Instructions

  1. Heat oven to 400°F (200°C). Trim beet tops and tails, scrub well, and pat dry.
  2. Wrap beets in foil (or place in a covered baking dish with a splash of water). Roast until a knife slides in easily, 45 to 60 minutes, depending on size.
  3. Cool beets until safe to handle. Rub off skins with a paper towel or gloves. Cut into wedges or 1-inch cubes.
  4. Toast pistachios in a dry skillet over medium heat until fragrant, 3 to 5 minutes, stirring often. Cool, then roughly chop.
  5. Make the dressing: whisk olive oil, vinegar, Dijon, honey, salt, pepper, and orange zest (if using). Taste and adjust.
  6. Toss greens and sliced shallot (if using) with just enough dressing to lightly coat. If you want warm beets, rewarm them at 300°F (150°C) for 5 minutes or microwave 20 to 30 seconds.
  7. Assemble: lay dressed greens on a platter, add beets, dot with goat cheese, and sprinkle pistachios and herbs. Drizzle more dressing and finish with black pepper.

Notes

Roast beets ahead; they keep well for days. For best texture, store parts separately.

Nutrition

Find it online: https://jointhedinnerparty.com/roasted-beet-salad-recipe/

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