Roasted Beet & Goat Cheese Salad with Pistachios
A classic French-inspired salad with sweet roasted beets, tangy goat cheese, crunchy pistachios, and peppery arugula, all tossed in a zesty Dijon dressing.
- Prep20 min
- Cook40 min
- Total1h
- DifficultyEasy
- Servings4
This vibrant salad brings together earthy roasted beets, creamy goat cheese, and crunchy pistachios on a bed of fresh arugula. The bright Dijon vinaigrette ties everything together with a tangy kick.
Perfect as a starter or a light main, it's a crowd-pleaser that's both elegant and easy to prepare. The beets can be roasted ahead of time, making assembly a breeze.
Ingredients
Servings
Dressing
Converted amounts are rounded.
Method
- Preheat the oven to 375°F and line a large baking sheet with parchment paper. Scrub the beets well under running water (no need to peel them).
- Using a sharp knife, cut off the root and stem ends of each beet to create a flat base. Place each beet flat-side down and cut in half, then slice into wedges about ½ to ¾ inch thick at the widest edge.
- Spread the beet wedges on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt. Toss to coat evenly, then arrange in a single layer.
- Roast for 35 to 40 minutes, stirring halfway, until the beets are tender when pierced with a fork. Set aside to cool slightly.
- While the beets roast, prepare the dressing: In a small bowl or measuring cup, combine ¼ cup olive oil, vinegar, honey, Dijon mustard, ¼ teaspoon salt, and several grinds of black pepper. Whisk until smooth. Taste and adjust pepper if desired.
- To assemble the salad, place the arugula on a large platter or in a serving bowl. Top with the roasted beets, crumbled goat cheese, chopped pistachios, sliced radishes, and green onion.
- Just before serving, drizzle the dressing over the salad (you may not need all of it) and toss gently. For leftovers, dress individual servings and store salad and dressing separately in the fridge for up to 4 days.
💡 Tips
- For extra flavor, toast the pistachios in a dry skillet over medium heat for 2-3 minutes before chopping.
- You can roast the beets up to 2 days ahead; store them in the fridge and bring to room temperature before assembling.
- If using pepitas, toast them in a dry pan until they pop and turn golden.
Inspired by a recipe from Cookie and Kate