Beet Salad with Goat Cheese and Pistachos

Image of Suzan Najjar
Rated 5.0 based on 2 customer reviews
Beet Salad with Goat Cheese and Pistachos
Beet Salad with Goat Cheese and Pistachos
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Ingredients

  • 3 large beets
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 cup baby arugula
  • 4 ounces goat cheese
  • 1/3 cup chopped pistachios
  • salt and freshly ground pepper to taste

Directions

  1. Preheat oven to 400°F (200°C).
  2. Wrap beets individually in aluminium foil and place onto a baking sheet.
  3. Roast in preheated oven until beets are knife tender, about 50 minutes. Transfer to a cutting board to cool completely.
  4. Beat olive oil, balsamic vinegar, and honey together with a whisk to emulsify; season with salt and pepper.
  5. Put arugula into a salad bowl. Peel and slice the cooled beets; arrange onto the arugula. Drizzle the dressing over the salad and dot with goat cheese and pistachios.
Mealthy tip:

If you've got extra time on the weekend, roast your beets ahead and store them in an airtight container; they can last for 3 to 5 days in refrigerator. You could even roast extra beets to have for other recipes on this site, like the Beet Tartare.

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

Beets are definitely an acquired taste, but I love them. I especially enjoyed eating them with the goat cheese, arugula and pistachios. I found some that were out of the shell, so that took a lot of the hard labor out of the equation. This was really delicious and easy.

Image of Jessica Scott

Jessica Scott says:

This salad is very earthy and delicious. I love the added pistachios, it gives it a nice crunch and nutty flavor. The dressing is also really good, and you don't need to use a lot because the salad boasts so much flavor all by itself.