Go Back
+ servings
Servings: 2

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.
roasted beets arugula goat cheese pistachios salad
5 from 9 votes
Leave a Review »


  • 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.
Course: Salad

Nutrition Information

Calories: 344, Fat: 23g, Saturated Fat: 6g, Cholesterol: 13mg, Sodium: 286mg, Potassium: 869mg, Carbohydrates: 24g, Fiber: 7g, Sugar: 16g, Protein: 10g, Vitamin A: 755%, Vitamin C: 13.8%, Calcium: 108%, Iron: 2.9%