Indulge in the Delight of Roasted Golden Beet and Goat Cheese Salad: A Must-Try Recipe!
This vibrant Roasted Golden Beet and Goat Cheese Salad combines earthy, sweet roasted beets with creamy goat cheese, crunchy pistachios, and fresh arugula. A light balsamic dressing ties it all together, making it the perfect dish to impress guests or enjoy as a healthy meal.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Knife and cutting board
- Whisk
Ingredients
For the Salad:
- 3 tablespoons extra virgin olive oil divided
- 4 medium golden beets peeled and chopped
- 1 tablespoon fresh thyme leaves
- Sea salt and black pepper to taste
- 2 cups cherry or grape tomatoes halved
- 1 small red onion thinly sliced
- 4 cups baby arugula
- ¼ cup chopped pistachios
- 3 ounces goat cheese crumbled
- 3 tablespoons fresh basil leaves chopped
For the Dressing:
- 3 tablespoons balsamic vinegar
- 2 garlic cloves minced
- Sea salt and black pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Roast the Beets: In a bowl, toss the chopped beets with 1 tablespoon olive oil, fresh thyme, salt, and pepper. Spread the beets on the baking sheet and roast for 35-40 minutes, until fork-tender and browned. Let cool.
- Make the Dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, minced garlic, and season with salt and black pepper. Set aside.
- Assemble the Salad: In a large salad bowl or serving platter, layer the arugula, roasted beets, cherry tomatoes, and red onion. Top with chopped pistachios, crumbled goat cheese, and fresh basil.
- Serve: Serve the salad immediately, with the balsamic dressing drizzled over or served on the side.
Notes
- To make this salad vegan, omit the goat cheese or substitute it with a plant-based alternative.
- If you don't have pistachios, you can use toasted almonds, walnuts, or pecans for a similar crunch.
- Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days.
This salad pairs well with grilled chicken, fish, or a vegetarian protein like chickpeas. Enjoy with a glass of crisp white wine or a light red to complement the flavors.