Description
This Roasted Beet Salad with Goat Cheese and Pistachios is a vibrant, flavorful dish perfect for a nutritious lunch or a light dinner. Roasted beet wedges are coated in olive oil and roasted until tender, then combined with peppery arugula, creamy goat cheese, crunchy pistachios, fresh radishes, and green onions. A tangy honey-Dijon vinaigrette ties it all together for a balanced salad bursting with color and texture.
Ingredients
Units
Scale
Salad
- 1 1/2 pounds beets (about 3 large or 5 small-to-medium)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine salt, to taste
- 5 ounces (5 heaping cups) arugula
- 4 ounces goat cheese, crumbled
- 1/3 cup shelled toasted and salted pistachios, chopped, or 1/2 cup pepitas (green pumpkin seeds), toasted
- 4 medium radishes, thinly sliced and roughly chopped (about 1/2 cup)
- 1/3 cup chopped green onion
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat and prepare beets: Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. Scrub the beets thoroughly under running water with a vegetable brush. No peeling needed.
- Slice beets: Using a sharp chef’s knife, trim the base and pointy ends of each beet to create flat surfaces. Slice each beet in half, then cut into wedges about ½ to ¾-inch thick.
- Toss and roast beets: Place beet wedges on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt, then toss to coat evenly. Lay the beets in a single layer and roast for 35 to 40 minutes, tossing halfway through, until they can be pierced easily with a fork.
- Prepare dressing: Meanwhile, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and black pepper in a bowl or liquid measuring cup until fully blended. Adjust pepper to taste and set aside.
- Assemble salad: In a large serving bowl or platter, arrange the arugula, then scatter the roasted beets, crumbled goat cheese, chopped pistachios, radishes, and green onions on top.
- Toss with dressing and serve: When ready to eat, drizzle desired amount of dressing over the salad and gently toss to coat evenly. For leftovers, keep the dressing separate and dress individual servings just before eating. Store salad and dressing in the refrigerator for up to 4 days.
Notes
- If preferred, pepitas (toasted green pumpkin seeds) can be used instead of pistachios for a different nutty flavor and texture.
- Beets require no peeling before roasting; the skin easily slips off after cooking if desired.
- Use freshly ground black pepper for the best flavor in the dressing.
- Salad can be served chilled or at room temperature depending on preference.
- To make the salad vegan, omit goat cheese or substitute with a plant-based cheese alternative.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of salad)
- Calories: 230
- Sugar: 7g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
