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Roasted Beet Salad with Goat Cheese, Pistachios, and Honey-Sherry Vinaigrette Recipe

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A vibrant and nutritious roasted beet salad featuring tender beet wedges, peppery arugula, creamy goat cheese, crunchy pistachios, and fresh radishes, all brought together with a tangy honey-Dijon vinaigrette. This salad is perfect as a light lunch or elegant side dish.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 1 ½ pounds beets (about 3 large or 5 small-to-medium)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon fine salt, to taste
  • 5 ounces (5 heaping cups) arugula
  • 4 ounces goat cheese, crumbled
  • ⅓ cup shelled toasted and salted pistachios, chopped, or ½ cup pepitas (green pumpkin seeds), toasted
  • 4 medium radishes, thinly sliced and roughly chopped (about ½ cup)
  • ⅓ cup chopped green onion

Dressing

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the beets: Preheat the oven to 375°F and line a large, rimmed baking sheet with parchment paper. Scrub the beets thoroughly under running water without peeling. Slice off the base and the pointy ends, then slice each beet in half and cut into ½ to ¾-inch thick wedges.
  2. Roast the beets: Spread the beet wedges on the baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with ¼ teaspoon salt. Toss to coat evenly and arrange in a single layer. Roast for 35 to 40 minutes, tossing halfway through, until tender and easily pierced with a fork.
  3. Make the dressing: While the beets roast, whisk together ¼ cup olive oil, 2 tablespoons vinegar, honey, Dijon mustard, ¼ teaspoon sea salt, and freshly ground black pepper to taste in a bowl until emulsified. Adjust seasoning as needed.
  4. Assemble the salad: Place the arugula in a large serving bowl or platter. Scatter the roasted beet wedges over the arugula, then add crumbled goat cheese, chopped pistachios, sliced radishes, and green onion.
  5. Dress and serve: Just before serving, drizzle the dressing over the salad and gently toss to coat. For leftovers, keep dressing separate and dress individual servings. Store salad and dressing separately in the refrigerator for up to 4 days.

Notes

  • If you prefer a nut-free option, substitute the pistachios with pepitas (green pumpkin seeds) as suggested.
  • Roasted beets can be prepared a day ahead to save time.
  • Adjust the amount of dressing to your taste, adding more black pepper for extra bite.
  • Use fresh, firm beets for the best texture and flavor.
  • This salad pairs well with crusty bread or as a side to grilled meats.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/roasted-beet-salad-with-goat-cheese-pistachios-and-honey-sherry-vinaigrette-recipe/