Roasted Beet Salad With Goat Cheese & Pistachios Recipe

Elevate your meal with this indulgent roasted beet salad that marries sweet, tender roasted beets with creamy goat cheese, crunchy pistachios, and fresh mixed greens. A vibrant homemade vinaigrette infuses a tangy brightness, creating a sophisticated dish that redefines simple fare with gourmet flair and irresistible flavor a true delight!

I’m excited to share my Roasted Beet Salad With Goat Cheese & Pistachios recipe. I was impressed by how a few simple ingredients like 4 medium beets (peeled and quartered) tossed in 2 tablespoons olive oil and seasoned with salt and freshly ground black pepper can quickly turn into a fancy salad.

The roasted beets are a fantastic source of dietary fiber and antioxidants which makes this dish a healthy option. I like to combine them with 3 cups mixed greens like baby spinach or arugula and 3 ounces crumbled goat cheese that brings in a creamy texture.

To add crunch and a dose of healthy fats, I mix in 1/2 cup roughly chopped shelled pistachios. And the homemade vinaigrette made with 3 tablespoons extra virgin olive oil, 1 tablespoon vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey gives it a bright flavor.

This beet and goat cheese salad is one of the best salad recipes that proves healthy eating can be simple but gourmet even compared to salad quinoa or salad pasta recipes.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really dig how the sweet, earthy flavors of the roasted beets mix with the tangy goat cheese and crunchy pistachios. Its such a good balance that makes every bite exciting.

Another thing is that even tho it looks super fancy and gourmet, it’s actually really simple to pull together. I feel like a chef when I serve it to friends, which is awesome, but it doesn’t take me forever to get it ready.

I also like that it’s healthy and full of fresh ingredients. I mean, tossing together some greens, beets, and a homemade vinaigrette makes it both a nourishing meal and a treat for my taste buds.

Lastly, I enjoy that it’s versatile enough to be served as a side dish or a light meal. Its really a go-to recipe when I want something that looks impressive without a ton of effort.

Ingredients

• Beets are fiber-rich, loaded with vitamins and naturally sweet earthy goodness.
• Goat cheese offers protein, tangy creaminess and a smooth, rich texture.
• Pistachios provide healthy fats, crunch and extra protein with a nutty flavor.
• Olive oil is heart-healthy and blends nicely into the salad’s dressing.
• Red wine vinegar adds a tangy kick balancing the sweet and savory components.
• Dijon mustard and honey create depth in flavor, lifting the vinaigrette’s taste.
• Mixed greens bring crisp freshness, vitamins and a light, peppery flavor boost.
• Salt and pepper enhance flavors with simple seasoning of salt and freshly ground black pepper.

Ingredient Quantities

• 4 medium beets, peeled and quartered
• 2 tablespoons olive oil (for tossing the beets before roasting)
• Salt, to taste
• Freshly ground black pepper, to taste
• 3 cups mixed greens (like baby spinach or arugula)
• 3 ounces goat cheese, crumbled
• 1/2 cup shelled pistachios, roughly chopped
• For the vinaigrette: 3 tablespoons extra virgin olive oil, 1 tablespoon vinegar (red wine or balsamic works great), 1 teaspoon Dijon mustard, 1 teaspoon honey, plus a pinch of salt and pepper

How to Make this

1. Preheat your oven to 400°F and line a baking tray with aluminum foil.

2. Place the quartered beets in a bowl and toss ’em with 2 tablespoons of olive oil, salt and black pepper.

3. Spread the beets out on the tray and roast them in the oven for about 25-30 minutes, or till they’re fork tender.

4. While the beets are roasting, mix together 3 tablespoons of extra virgin olive oil, 1 tablespoon vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and a pinch of salt and pepper in a small bowl for your vinaigrette.

5. In a large salad bowl, add 3 cups of your mixed greens.

6. Once the beets are done, let them cool a little and then add them to the greens.

7. Crumble in the 3 ounces of goat cheese over the salad.

8. Sprinkle 1/2 cup of roughly chopped pistachios on top.

9. Drizzle the vinaigrette evenly over the salad, toss it lightly and serve immediately.

Equipment Needed

1. Preheated oven – you need it to roast the beets at 400°F
2. Baking tray – make sure you line it with aluminum foil
3. Aluminum foil – for lining the tray and easy cleanup
4. Cutting board – to quarter the beets safely
5. Chef’s knife – to chop the beets into quarters
6. Large mixing bowl – used to toss the beets with olive oil, salt, and pepper
7. Measuring spoons and cups – for precise measurements of olive oil, vinegar, mustard, and honey
8. Small bowl – to whisk together the vinaigrette ingredients
9. Fork – to test if the roasted beets are tender
10. Large salad bowl – to toss together the mixed greens, cooling beets, goat cheese, and pistachios

FAQ

Roasted Beet Salad With Goat Cheese & Pistachios Recipe Substitutions and Variations

• If you dont have fresh beets, you can try roasted carrots or even parsnips for a slightly different but tasty twist.
• If goat cheese isnt available, feta cheese works pretty good as a substitute. It brings a similar tangy flavor.
• If you need to swap pistachios, walnuts or pecans can add a similar crunch and nutty taste.
• If you dont have olive oil for roasting, avocado oil is a good alternative that cooks nicely at high temps.
• If red wine or balsamic vinegar isnt on hand for the vinaigrette, apple cider vinegar makes a nice replacement.

Pro Tips

1. Try toasting the pistachios for a few minutes in a dry pan over medium heat. They’ll get even crunchier and bring out more flavor.
2. When you’re done roasting the beets, let them chill for a few minutes before tossing them with the greens so they dont wilt them too much.
3. Taste your vinaigrette before drizzling it all over the salad. Sometimes a little extra honey or vinegar makes a big difference, so adjust it to what you like.
4. If you want an easier cleanup, line your baking tray with foil and spread the beets out evenly so they roast better and dont stick together.