There’s something profoundly satisfying about creating a dish that is as beautiful to look at as it is delicious to eat. The Roasted Beet Salad is a perfect example of this—a vibrant, nutritious delight that combines the earthy sweetness of beets with the freshness of spring mix, the creamy tang of goat cheese, and the crunch of pistachios, all tied together with a honey-Dijon vinaigrette.
Ingredients:
To begin, gather the following ingredients:
- For the Salad:
- 3-4 large beets (red or gold, based on preference)
- 10 ounces of spring mix salad greens
- ½ cup of crumbled goat cheese
- ¼ cup of chopped roasted pistachios
- For the Vinaigrette:
- ⅓ cup of olive oil
- 2 tablespoons of apple cider vinegar or red wine vinegar
- 2 tablespoons of honey
- 1 tablespoon of Dijon mustard
- ½ teaspoon of kosher salt
- ¼ teaspoon of freshly ground black pepper
Directions:
Creating this salad involves a few simple steps:
- Preparation: Begin by preheating your oven to 425°F (220°C). Prepare the beets by trimming off the leaves and stems, leaving about an inch attached to the root. Wash them thoroughly, then lightly drizzle with olive oil before wrapping each beet in aluminum foil. Place them in the oven to roast for 50-60 minutes, or until a knife can easily penetrate them.
- Beet Processing: Once roasted, remove the beets from the oven and let them cool until they can be handled comfortably. Using a paper towel or your hands, gently rub off the skins. Slice the beets into bite-size pieces for the salad.
- Vinaigrette: While the beets cool, prepare the vinaigrette. Combine the olive oil, vinegar, honey, Dijon mustard, kosher salt, and black pepper in a mason jar with a tight-fitting lid. Shake well until the ingredients are fully mixed. Alternatively, whisk these ingredients together in a bowl.
- Assembly: In a large salad bowl, add the spring mix greens. Pour half of the vinaigrette over the greens and toss well to coat evenly. Divide the dressed greens among individual plates. Top each serving with an even distribution of roasted beets, crumbled goat cheese, and chopped pistachios. Drizzle with the remaining dressing just before serving.
Nutritional Information & Serving Size:
This salad not only delights the senses but also offers a good balance of nutrients. Each serving contains approximately 413 kcal. The recipe serves between 4 to 6 people, making it an ideal choice for family meals or small gatherings.
Total Time:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
The Roasted Beet Salad is a testament to the idea that simple ingredients can come together to create a dish that is both nourishing and artistically appealing. Whether you’re looking for a healthy weeknight dinner option, a beautiful side dish for a dinner party, or simply a way to enjoy the seasonal bounty, this salad is sure to impress. Enjoy the harmonious blend of flavors and textures in each bite, and take pride in the vibrant presentation that comes so effortlessly with this recipe.
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Roasted Beet Salad
- Total Time: 1 hour 20 minutes
- Yield: 4-6 1x
Description
Roasted Beet Salad brings a symphony of flavors and textures to your table, combining the earthiness of roasted beets with the creamy tang of goat cheese, all punctuated by the crunch of pistachios. This dish is a testament to the beauty of simplicity in cooking, showcasing how a few high-quality ingredients can create a dish that’s both nourishing and gourmet.
Ingredients
3–4 large beets, either red or gold
10 ounces spring mix salad greens
½ cup crumbled goat cheese
¼ cup chopped roasted pistachios
For the Vinaigrette:
⅓ cup olive oil
2 tablespoons apple cider vinegar or red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Instructions
Preheat oven to 425°F (220°C). Prepare the beets by cutting off the leaves and stems, leaving just about 1-inch attached to the beet root. Wash the beets well and drizzle them with a little olive oil before wrapping in aluminum foil. Bake for 50-60 minutes until you can easily insert a knife into the beets.
Remove the beets from the oven and unwrap. Let them sit until cool enough to handle, then rub the skins off with a paper towel or your hands. Slice the beets into bite-size chunks.
Mix vinaigrette ingredients in a mason jar with a lid and shake well until combined, or add to a bowl and whisk together.
Add the salad greens to a large bowl. Add half the vinaigrette and toss well. Pile the dressed greens on individual salad plates, then top with beets, goat cheese, and pistachios. Drizzle with remaining dressing.
- Prep Time: 20 minutes
- Cook Time: 1 hour