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Roasted Beet Salad with Goat Cheese & Pistachios Recipe

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4.3 from 6 reviews

A vibrant and flavorful Roasted Beet Salad featuring tender roasted beets, fresh peppery arugula, creamy goat cheese, and crunchy pistachios, all tossed in a tangy honey-Dijon vinaigrette. This salad is perfect for a light lunch or as a side dish for dinner, offering a beautiful balance of earthy, sweet, and savory flavors.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Beets

  • 1 ½ pounds beets (about 3 large or 5 small-to-medium)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon fine salt, to taste

Salad

  • 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. Preheat and prepare beets: Preheat the oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper for easy cleanup. Thoroughly scrub the beets under running water using a vegetable brush, leaving skins intact.
  2. Slice beets: Trim the base and the pointed ends off each beet to create flat surfaces. Place each beet flat side down and slice them in half, then cut into wedges about ½ to ¾ inch thick on the widest edge to ensure even roasting.
  3. Toss and arrange beets: Place the beet wedges on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with ¼ teaspoon salt, and toss gently to coat evenly. Arrange the wedges in a single layer for uniform roasting.
  4. Roast beets: Roast in the preheated oven for 35 to 40 minutes, tossing halfway through, until the beets are tender and easily pierced with a fork using light pressure.
  5. Prepare dressing: While the beets roast, combine ¼ cup olive oil, 2 tablespoons sherry or red wine vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, ¼ teaspoon sea salt, and freshly ground black pepper in a measuring cup or bowl. Whisk thoroughly until fully blended. Adjust seasoning with more pepper for a peppery kick. Set dressing aside.
  6. Assemble salad: Place the arugula in a large serving bowl or platter. Scatter the roasted beet wedges over the greens, then sprinkle with crumbled goat cheese, chopped pistachios, radishes, and green onions evenly.
  7. Dress and serve: Just before serving, drizzle the prepared dressing over the salad—using as much as needed—and gently toss to coat all ingredients. For leftovers, store salad and dressing separately in the refrigerator for up to 4 days and dress individual servings when ready to eat.

Notes

  • You can substitute pistachios with pepitas (green pumpkin seeds) for a nut-free option.
  • No need to peel beets before roasting; the skin slips off easily after roasting if desired.
  • Use either sherry vinegar or red wine vinegar depending on your preference for the dressing.
  • This salad can be served warm or at room temperature.
  • Store leftover salad and dressing separately to keep greens fresh longer.

Find it online: https://cheftinaskitchen.com/roasted-beet-salad-with-goat-cheese-and-pistachios-recipe/