Roasted Beet Salad with Goat Cheese & Pistachios
Ingredients
The salad
-
1 ½
pounds
beets
-
1
tablespoon
extra-virgin olive oil
-
¼
teaspoon
fine salt
-
5
ounces
arugula
-
4
ounces
goat cheese
-
⅓
cup
shelled toasted and salted pistachios
-
4
medium
radishes
-
⅓
cup
chopped green onion
The dressing
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
sherry vinegar or red wine vinegar
-
1
tablespoon
honey
-
1
tablespoon
Dijon mustard
-
¼
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
- Scrub the beets and slice off the ends, then cut them into wedges.
- Toss the beet wedges with olive oil and salt, then arrange them in a single layer on the baking sheet.
- Roast the beets for 35 to 40 minutes, tossing halfway through, until tender.
- While the beets roast, prepare the dressing by whisking together olive oil, vinegar, honey, mustard, salt, and pepper.
- In a large serving bowl, layer the arugula, roasted beets, goat cheese, pistachios, radishes, and green onion.
- Drizzle the dressing over the salad just before serving and toss gently.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
20mg
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