Description
This Golden Beet Salad with pistachios and creamy goat cheese is a simple side dish salad that’s as delicious as it looks!
Yield: 6servings | Serving Size: 1cup
Ingredients
3large or 4 medium golden beets, greens removed and beets scrubbed clean
1/3cupextra virgin olive oil, divided
5cupsbaby arugula
1cupsugar snap peas, trimmed and sliced on a bias
1/4cuppistachios, roughly chopped
1teaspoonDijon mustard
1 ½tablespoonslemon juice
1 ½tablespoonsrice vinegar
1clovegarlic
2ouncescrumbled goat cheese
1/2teaspoonKosher salt
Freshly ground black pepper
Instructions
Preheat the oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet. Place the beets on one half of the foil. Drizzle with 1 tablespoon of olive oil and season with salt.
- Pull the empty side of foil up and over the beets and crimp the edges of the foil together to seal. Transfer the baking sheet to the oven to roast for 1 hour to 1 ½ hours, until the beets are fork tender. Cooking times can vary based on the size of the beets. Once tender, remove from the foil and let cool until you can easily handle them.
While the beets are roasting, make your dressing. Add the remaining olive oil, lemon juice, rice vinegar, dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper to a salad bowl. Use a microplane to finely grate the garlic into the bowl. Whisk until emulsified and evenly combined. Set aside.
- Once the beets are cool, use clean hands to gently remove the skin. This can be done using a paper towel to wipe the skin off or under running water. Discard the skins and cut the beets into bite-size wedges. Add the wedges to the bowl with the dressing and stir to combine.
- To assemble the salad, add the arugula and snap peas to the bowl and toss to combine. Top with goat cheese and pistachios. Serve immediately.
Last Step:
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Nutrition
Serving: 1cup, Calories: 190.5kcal, Carbohydrates: 7.5g, Protein: 4.5g, Fat: 16.5g, Saturated Fat: 3.5g, Cholesterol: 4.5mg, Sodium: 193mg, Fiber: 2.5g, Sugar: 4.5g
