Description
A colorful dish that combines earthy beets, creamy goat cheese, and crunchy pistachios, perfect for a light lunch or as an elegant appetizer.
Ingredients
Scale
- 4 medium beets, trimmed and scrubbed
- 4 cups arugula or mixed greens
- 4 oz goat cheese, crumbled
- 1/2 cup shelled pistachios, lightly toasted
- 1/4 red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap the beets in foil and place them on a baking sheet. Roast for 45-60 minutes, or until fork-tender.
- Once the beets are cooked, let them cool before peeling and slicing into wedges.
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, and salt and pepper until well combined.
- In a large bowl, toss the arugula or mixed greens with half of the vinaigrette.
- Arrange the dressed greens on a serving platter.
- Top with the beet wedges, crumbled goat cheese, red onion, and pistachios.
- Drizzle the remaining vinaigrette over the top and serve immediately.
Notes
For the best flavor, use fresh beets and toast pistachios before adding them. You can adjust the amount of cheese and nuts according to preference. The salad can include fruits like oranges or apples for variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: beet salad, goat cheese, pistachios, healthy salad, vegetarian recipe