Servings: 2
This roasted beet salad with goat cheese and pistachios is light and fresh, with earthy flavor and beautiful color.
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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
-
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.
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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.
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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.
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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 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%