Roasted Beets Pistachio and Goat Cheese Salad is an all-star superfood salad that is as vibrant in flavor as it is in color.
Gluten free, Vegan, Soy free but filled with immune boosting superfoods to help keep us healthy through the cold winter months.
Happy Monday ya’ all!
I hope you had a fabulous weekend. The weather here was chilly, but sunny so I was a happy girl. Sunshine does that to me.. makes me happy.
I don’t know about you, but I still feel like I am recovering from the Thanksgiving gluttony and veggies fill every plate. I have even started trying to have some greens at breakfast. That does not mean just an avocado. I have started enjoying a small salad along my eggs. Typically spinach with tossed with olive oil and a bit of lemon juice.
I was lucky enough to get some beets out of my garden last week, the last stragglers left. I couldn’t wait to roast them up and make a salad. Surprisingly I roasted them one evening and didn’t have time to peel and chop them for that night’s dinner, so I threw them in the refrigerator and removed them in the morning to prep and enjoy as a late breakfast alongside some poached eggs I got from my hens.
The hens haven’t been laying for the last month because they were molting, which is where they shed their feathers. While this goes on their bodies rest and stop egg production for a bit.
So it was a plethora of farm to table this weekend, beets directly from the garden and eggs directly from the chickens. With a few garden chives chopped on top for both.
Why you want to make Roasted Beets Pistachio and Goat Cheese Salad.
Whether you enjoy this salad for breakfast, lunch or dinner, you will enjoy it. Roasting the beets helps with that “dirt” flavor that some people {my husband} complain about and a crumble of goat cheese makes everything taste amazing. Simple, healthy and delicious this salad makes me smile and I hope it makes you smile too.
If you make the salad snap a pic and share it with me on instagram @ahealthylifeforme or twitter @AHLFM.
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Roasted Beets Pistachio and Goat Cheese Salad
Ingredients
- 1 pound medium beets any color works
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic crushed
- 1 1/2 teaspoons of thyme leaves
- Pinch Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup pistachios chopped
- 2 tablespoons of freshly squeezed lemon juice
- 1/2 shallot minced
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped chives
- Crumbled goat cheese
Instructions
- Instructions
- Preheat the oven to 375°.
- Place beets, 2 Tablespoons of the oil the garlic, thyme, salt and pepper on top of foil, fold foil into a packet so that it is sealed. Place on small baking sheet and and roast for about 1 hour and 15 minutes, until the beets are tender. Let cool, then peel the beets and cut them into bite size chunks.
- In a medium bowl, whisk the lemon juice with the shallot and mustard and let stand for 10 minutes. Gradually whisk in the remaining olive oil and season the dressing with salt and pepper.
- In a large bowl, toss the beets, pistachios with half of the dressing. Taste and add more dressing to your desired preference. Arrange the beets on a platter and sprinkle the chives and goat cheese. Serve
Notes
Categories:
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I think readers would get more out of the comments section if people would hold their comments until they’ve actually made the dish. Would be nice to hear how it turned out, what worked/didn’t work, how they tweaked the recipe… Yes it’s pretty. Yes some people in this world love roasted beets. All nice to know but not all that helpful.
Beets are a new found favorite. I’m always on the look out for new recipes. I found this one on Yummly, but it looks so delicious I had to stop by! Going to try this one soon.
Thanks for stopping by and saying hello Jennifer. I hope you love the salad, it is one of my favorites!