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.
Servings: 2
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
Calories: 344kcal | Carbohydrates: 24g | Protein: 10g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 286mg | Potassium: 869mg | Fiber: 7g | Sugar: 16g | Vitamin A: 755IU | Vitamin C: 13.8mg | Calcium: 108mg | Iron: 2.9mg