Description
Roasted Beet Salad is a vibrant and nutritious dish that beautifully showcases the earthy sweetness of beets, balanced with creamy cheese and crunchy nuts. This salad is perfect for any occasion, whether served as an elegant starter, a delightful side, or a light main course. The combination of fresh spring greens, tangy goat cheese, and roasted pistachios creates a symphony of flavors and textures that will impress your guests. With easy preparation and customizable options, this Roasted Beet Salad is not only delicious but also a healthy choice for lunch or dinner.
Ingredients
Scale
- 3–4 large beets (red or gold)
- 10 ounces spring mix salad greens
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped roasted pistachios
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Trim the leaves from the beets, wash them thoroughly, drizzle with olive oil, wrap in foil, and roast on a baking sheet for 50–60 minutes until tender.
- Allow the beets to cool slightly before peeling away the skins and slicing them into bite-sized chunks.
- In a mason jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Shake well to mix.
- In a mixing bowl, toss spring mix greens with half of the vinaigrette. Plate the dressed greens and top with sliced beets, crumbled goat cheese, and pistachios. Drizzle with remaining vinaigrette before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 330
- Sugar: 13g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg