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This roasted beet salad with goat cheese and pistachios is light and fresh, with earthy flavor and beautiful color.
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.
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.
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.
If you are a fan of beets, this Strawberry, Beet and Carrot Juice from Perchance to cook, full of vitamins, minerals and antioxidants is definitely worth making.
Roasted Beet Salad With Goat Cheese And Pistachios
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Add arugula to beets and toss to coat. Divide between 2 smaller salad bowls (plates).
- Season with salt and pepper. Sprinkle with goat cheese and pistachios.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Salads:
Spinach Salad With Raspberry Vinaigrette
Mediterranean Rainbow Quinoa Salad
A simple salad with a huge flavor punch. I love everything about this salad.
Thanks Janette! I remember you had a great beet salad recipe, too!
This salad is gorgeous, Mira! I love roasted beets, so delicious! Completely agree, ATK cookbooks are awesome 🙂 Happy Friday!
Thanks Kelly!
I love roasting beets – it really brings out their natural sweetness! I’m a big fan of salads, especially ones like this ( I have a weakness for goat cheese). Gorgeous photos too!
I knew you’ll like this one 🙂
Lovely looking salad bursting with so many awesome flavors! Roasted beet and goat cheese sounds like a killer combo! 🙂
Thanks Anu!
This salad sounds so fresh and delicious. I’m kind of scared of beets because they seem so hard to make. Gonna have to try this recipe asap. Roasted beets sound yummy! 😉
I hope you like them! I was not a huge fan of beets, because of the earthy taste, but roasting seems to help 🙂
what a gorgeous salad Mira! I love roasting beets, it’s the best way to enjoy them! Pinned!
I love everything about this salad, Mira. It’s an absolutely perfect combination of flavors!!
Thanks Marissa!
Mira this salad looks like perfection! Roasting the beets sounds delicious. This is going on next weeks menu for sure 🙂
Thanks Ashley!
I have to admit something… I just tried beets for the first time a couple weeks ago. Yes yes… I know. But I also have eaten them about 4 times since. Haha. Was just looking for some new ways to prepare them and HELLO. Can’t wait to give this a try! Can you go wrong with adding goat cheese? Nah. Didn’t think so! 🙂
I haven’t been eating a lot of beets until recently Melissa! I hope you like the salad!
Nuts, a sharp cheese and beets – can’t think of a nicer combo to make a salad with right now, Mira! And why haven’t I ever tried roasting beets before? I tend to be lazy and buy the pre-prepared, but roasting your own is so much better.
Really lovely salad!
Thanks Helen! Yeah, I’ve bought the pre-prepared ones and they are vine, but the home roasted are a little more sweet and flavorful. It isn’t too messy to do, I promise 🙂