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Roasted Beet Salad with Goat Cheese and Pistachios

roasted-beet-salad-with-goat-cheese
roasted-beet-salad-with-goat-cheese-recipe

Roasted Beet Salad with Goat Cheese and Pistachios Recipe

With a sweet, earthy flavor juicy texture, and ruby-red hue, roasted beets make for a beautiful salad.

To make roasted beets the star of a simple yet elegant salad, here’s the easiest way to prepare them. Boiling and steaming diluted their flavor, but when wrapped in foil and roasted, the beets were juicy and tender with a concentrated sweetness. Peeling is easier when the beets are still warm-the skins slid off effortlessly.

Toss the sliced beets with the dressing while still warm, allowing them to absorb maximum flavor. Crumble goat cheese, peppery arugula, and toasted pistachios rounded out the dish.

When buying beets, look for bunches that have the most uniformly sized beets so that they will roast in the same amount of time. If the beets are different sizes, remove the smaller ones from the oven as they become tender. You can use either golden or red beets or a mix of the two in this recipe.

Roasted Beet Salad with Goat Cheese and Pistachios Recipe Process

Adjust oven rack to middle position and heat oven to 400 degrees. Wrap beets individually in aluminum foil and place on rimmed baking sheet. Roast beets until skewer inserted into center meets little resistance, 45 minutes to 1 hour.

Remove beets from oven and carefully remove foil (watch
for steam). When beets are cool enough to handle, rub off skins with paper towels or clean dish towel and cut into ½-inch-thick wedges; if large, cut wedges in half crosswise.

Meanwhile, whisk oil, vinegar,¼ teaspoon salt, and¼ tea­spoon pepper together in large bowl. Add sliced beets, toss to coat, and let cool to room temperature, about 20 minutes.

Add arugula to beets and gently toss to coat. Season with salt and pepper to taste. Sprinkle with goat cheese and pistachios and serve.

Roasted Beet Salad with Goat Cheese and Pistachios Ingredients

1 pound beets, trimmed
2 tablespoons extra-virgin olive oil
5 teaspoons sherry vinegar Salt and pepper
1 cup baby arugula
1 ounce goat cheese, crumbled (¼ cup)
2 tablespoons chopped toasted shelled pistachios


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