Roasted Beet Salad With Goat Cheese And Pistachios

This roasted beet salad with goat cheese and pistachios is light and fresh, with earthy flavor and beautiful color.


Roasted Beets And Arugula Salad


This recipe is adapted form “America’s Test Kitchen The Complete Cooking For Two Cookbook”. I rarely cook recipes right from a cookbook. I almost always prefer to adapt them to my taste. But since I don’t cook beets that often, I decided to just give this recipe a try. I love America’s Test Kitchen Cookbooks and buy them, whenever a new one is available. I just need some inspiration and cooking ideas.


Roasted Purple Beets Arugula Goat Cheese And Pistachio Salad

Roasting beets is one of the easiest ways to prepare them. And I believe one of the least messy ways, too. I’m impressed with the way these roasted beets tasted, so much different from just boiled beets.  It was juicy and tender.

After roasting the beets in foil in the oven for 45 minutes, you’ll have to peel them, while still warm. It is much easier, than when it cools down. It is also best to toss the warm peeled beets in the dressing, allowing them to absorb maximum flavor.


Beets, Arugula, Goat Cheese And Pistachio Salad

Crumbled goat cheese (you can use other cheese, if you are not a fan of goat), arugula and toasted salted pistachios are arranged on salad plates. Then top with seasoned beets.

It is a very simple salad, which combines some great flavors together.

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5 from 9 votes
roasted beets arugula goat cheese pistachios salad
Roasted Beet Salad With Goat Cheese And Pistachios
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
This roasted beet salad with goat cheese and pistachios is light and fresh, with earthy flavor and beautiful color.
Course: Salad
Servings: 2
Calories: 344 kcal
Author: Lyubomira from CookingLSL
  • 1 pound beets , trimmed (I used purple, but golden beets will work)
  • 2 tbsp extra-virgin olive oil
  • 5 teaspoons sherry vinegar (if you don't have sherry vinegar, apple cider or rice vinegar could be used. Sherry vinegar is wood aged vinegar. )
  • salt and pepper to taste
  • 1 1/2 cups baby arugula
  • 1/4 cup crumbled goat cheese
  • 2 tbsp chopped salted roasted pistachios
  1. Preheat oven to 400 F (205 C). Wrap beets individually in aluminum foil and place on baking sheet. Roast for 45-50 minutes, until knife (skewer) inserted into the center meets little resistance.
  2. Remove beets from oven and remove foil. Let them cool, until they are cool enough to handle and rub off skins with paper towels. Cut into wedges.
  3. Whisk oil, vinegar, 1/4 tsp salt and 1/4 tsp black pepper in a large bowl. Add beets and toss to coat. Let them cool completely, while in the marinade.
  4. Add arugula to beets and toss to coat. Divide between 2 smaller salad bowls (plates).
  5. Season with salt and pepper. Sprinkle with goat cheese and pistachios.
Nutrition Facts
Roasted Beet Salad With Goat Cheese And Pistachios
Amount Per Serving
Calories 344 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 6g 30%
Cholesterol 13mg 4%
Sodium 286mg 12%
Potassium 869mg 25%
Total Carbohydrates 24g 8%
Dietary Fiber 7g 28%
Sugars 16g
Protein 10g 20%
Vitamin A 15.1%
Vitamin C 16.7%
Calcium 10.8%
Iron 15.9%
* Percent Daily Values are based on a 2000 calorie diet.





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