Roasted Beet Goat Cheese Pistachios (Printable Format)
Sweet roasted beets, creamy goat cheese, and crunchy pistachios on fresh greens.
# What You Need:
→ Beets
01 - 4 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon kosher salt
04 - 1/8 teaspoon freshly ground black pepper
→ Salad
05 - 3 cups mixed salad greens (arugula, baby spinach, or spring mix)
06 - 100 grams (3.5 ounces) goat cheese, crumbled
07 - 1/3 cup shelled pistachios, roughly chopped
08 - 1/4 small red onion, thinly sliced
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Set the oven to 400°F (200°C).
02 - Toss beets with 1 tablespoon olive oil, kosher salt, and black pepper. Wrap each beet individually in aluminum foil and arrange on a baking sheet.
03 - Roast beets for 40 to 50 minutes until tender when pierced with a fork. Allow to cool slightly before peeling and slicing into wedges.
04 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground pepper until emulsified.
05 - Combine salad greens and red onion in a large bowl. Drizzle with half the dressing and toss gently to coat evenly.
06 - Arrange dressed greens on a serving platter or individual plates. Top with roasted beet wedges, crumbled goat cheese, and chopped pistachios.
07 - Drizzle the salad with the remaining dressing just before serving to enhance flavor.
# Expert Suggestions:
01 -
- The beets taste like candy when they're roasted right, sweet and tender in a way that makes you question everything you thought you knew about vegetables.
- Goat cheese and pistachios are the kind of pairing that feels fancy but requires zero cooking skills to execute.
- It comes together in just over an hour and somehow feels too beautiful to be this easy.
02 -
- Beets stain everything, and I learned this by wearing my favorite shirt while peeling them—now I wear an apron and don't regret it for a second.
- Dressing the greens ahead of time makes them wilt, so save that step for just before plating, but the beets and cheese can sit together for a few minutes without complaint.
03 -
- Don't peel the beets until they're cool enough to handle—that's when the skin releases easily and you waste the least amount of fruit.
- A small squeeze of fresh lemon juice in the dressing instead of all balsamic creates a brighter version that showcases the greens more.