Description
Ready to take your cooking to the next level? This vibrant beet salad, with creamy goat cheese and crunchy pistachios, is a treat for your taste buds. It’s perfect for those who love gourmet salads.
Ingredients
Scale
- 3 medium-sized beets (roasted and peeled)
- 100 g goat cheese (crumbled)
- 1/4 cup shelled pistachios (roughly chopped)
- 2 cups baby arugula or mixed greens
- 2 tablespoons balsamic glaze
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
1️⃣ Roast the beets:
- Preheat the oven to 200°C (400°F). Wrap the beets individually in foil and roast for 45-50 minutes until fork-tender. Allow them to cool, then peel and cut into wedges.
2️⃣ Prepare the salad base:
- Spread the baby arugula or mixed greens onto a serving platter or bowl.
3️⃣ Assemble the salad:
- Place the beet wedges over the greens, then scatter the crumbled goat cheese and chopped pistachios evenly on top.
4️⃣ Dress the salad:
- Drizzle with extra-virgin olive oil and balsamic glaze. Season with a pinch of salt and freshly ground black pepper.
5️⃣ Serve:
- Toss gently before serving to ensure the flavors are well combined. Enjoy immediately!
- Prep Time: 8 minutes
- Cook Time: 49 minutes
- Cuisine: American
Nutrition
- Calories: 280