Roasted Beet Salad
Roasted Beet Salad is one of those easy-fancy salads or side dishes to serve guests that will have them fooled into thinking you are a gourmet chef. This healthy, flavorful dish is so simple to throw together but tastes complex with the combination of creamy goat cheese, sweet, earthy beets, crunchy pistachios, and bright homemade vinaigrette that can be thrown together in minutes.
Servings: 4 -6 Servings
- 3-4 large beets either red or gold
- 10 ounces of spring mix salad greens
- ½ cup crumbled goat cheese
- ¼ cup chopped roasted pistachios
- ⅓ cup olive oil
- 2 Tablespoons apple cider vinegar or red wine vinegar
- 2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
Preheat oven to 425 degrees F. Prepare the beets by cutting off the leaves and stems, leaving just about 1-inch attached to the beet root. Wash the beets well and drizzle them with a little olive oil before wrapping in aluminum foil. Bake for 50-60 minutes until you can easily stick a knife in the beets. Remove the beets from the oven and unwrap. Let them sit until cool enough to handle, then rub the skins off with a paper towel or your hands. Slice the beets into bite-size chunks.
Mix vinaigrette ingredients in a mason jar with a lid and shake well until combined, or add to a bowl and whisk well.
Add the salad greens to a large bowl. Add half the vinaigrette and toss well. Pile the dressed greens on individual salad plates, then top with beets, goat cheese, and pistachios. Drizzle with remaining dressing.
- We like this served with the beets just slightly warm, but you can chill them completely if you want.
Calories: 413kcal | Carbohydrates: 33g | Protein: 11g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 13mg | Sodium: 616mg | Potassium: 889mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1201IU | Vitamin C: 27mg | Calcium: 94mg | Iron: 3mg