Beet Salad with Goat Cheese
A vibrant and nutritious salad featuring roasted beets, creamy goat cheese, and crunchy pistachios, drizzled with a sweet honey vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 large cooked beets (peeled)
- 1 oz. goat cheese
- 1 teaspoon orange zest
- 2 tablespoons chopped (salted) pistachios
- 1 tablespoon honey (plus more)
Instructions
- Prepare your beets by peeling and chopping them into bite-sized cubes. If starting from raw beets, preheat the oven to 400°F (200°C), wrap them in foil, and roast for 45-60 minutes until fork-tender.
- Make the dressing by combining honey (or agave) and a splash of olive oil (about 2 tablespoons) in a small bowl. Whisk until nicely combined.
- Crumble the goat cheese using a fork or your fingers into small pieces.
- Assemble the salad by tossing the roasted beet cubes, crumbled goat cheese, and chopped pistachios in a large serving bowl.
- Add the orange zest and drizzle the honey vinaigrette over the salad, tossing gently.
- Taste the salad to see if it needs salt, vinegar, or more honey to your preference.
Notes
Serve with a touch of extra honey on the side and consider garnishing with fresh mint or additional pistachios.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: beet salad, goat cheese, healthy salad