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

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.

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