Description
A delightful and colorful salad featuring sweet roasted beets, tangy goat cheese, and crunchy pistachios.
Ingredients
Scale
- 3–4 large beets (either red or gold)
- 10 ounces of spring mix salad greens
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped roasted pistachios
- 1/3 cup olive oil
- 2 Tablespoons apple cider vinegar (or red wine vinegar)
- 2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F.
- Prepare the beets by cutting off the leaves and stems, leaving about 1 inch attached to the beet root. Wash the beets well.
- Drizzle the beets with a little olive oil and wrap them in aluminum foil.
- Bake the beets for 50-60 minutes, or until a knife can easily poke through.
- Remove the beets from the oven and unwrap them. Let them cool until you can handle them, then rub off the skins using a paper towel or your hands.
- Cut the beets into bite-size chunks.
- Mix together the vinaigrette ingredients: olive oil, vinegar, honey, Dijon mustard, salt, and black pepper in a mason jar or bowl. Shake or whisk until well combined.
- Add the salad greens to a large bowl. Pour half the vinaigrette over them and toss well.
- Serve the dressed greens on individual plates, topping each with beets, crumbled goat cheese, and chopped pistachios. Drizzle with the remaining dressing.
Notes
Store leftover salad in an airtight container, keeping the greens separate from the beets and dressing for freshness. Best consumed within 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg