Roasted Beets Pistachio and Goat Cheese Salad
Roasted Beets Pistachio and Goat Cheese Salad is an all star superfood salad that is as vibrant in flavor as it is in color.
Servings: 4 people
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°F.
- 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
The roasted beets can be refrigerated for up to 2 days. The lemon-shallot dressing can be refrigerated for up to 2 days, bring dressing back to room temperature before using.