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Roasted Beet Salad with Goat Cheese & Pistachios

houseofnasheats.com
serves 4-6
Ingredients
Salad
  • 3-4 large beets either red or gold
  • 10 ounces of  salad greens
  • ½ cup crumbled goat cheese
  • ¼ cup chopped roasted pistachios
Vinaigrette
  • ⅓ cup olive oil
  • 2 Tablespoons apple cider vinegar or red wine vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon Dijon mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
Picture
Preparation
  • Preheat oven to 425 degrees F. Prepare the beets by cutting off the leaves and stems, leaving just about 1-inch attached to the beet root. Wash the beets well and drizzle them with a little olive oil before wrapping in aluminum foil. Bake for 50-60 minutes until you can easily stick a knife in the beets. Remove the beets from the oven and unwrap. Let them sit until cool enough to handle, then rub the skins off with a paper towel or your hands. Slice the beets into bite-size chunks.
  • Mix vinaigrette ingredients in a mason jar with a lid and shake well until combined, or add to a bowl and whisk well.
  • Add the salad greens to a large bowl. Add half the vinaigrette and toss well. Pile the dressed greens on individual salad plates, then top with beets, goat cheese, and pistachios. Drizzle with remaining dressing.
Notes
  • We like this served with the beets just slightly warm, but you can chill them completely if you want.
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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