This roasted beet salad with goat cheese and pistachios is a vibrant, nutrient-packed dish that balances earthy, tangy, and crunchy flavors.
Rich in fiber, plant-based protein from arugula and goat cheese, and heart-healthy fats from pistachios and olive oil, it’s a light yet satisfying option.
Quick to prepare and elegant enough for any table, it’s perfect for everyday meals or meal prep.
Roasted Beet Pistachio Salad
Equipment
- 1 baking dish (large)
- Aluminum foil (for covering)
- 1 small bowl (for pistachios)
- Food processor (for pistachios)
- Jar with lid (for vinaigrette)
- Spoon or spatula for tossing
Ingredients
For the Salad:
- 1 lb small beets peeled or unpeeled
- 6 small shallots
- 1 tbsp olive oil divided
- ⅓ cup shelled pistachios
- ½ cup goat cheese
- 5 oz arugula or spring mix
For the Maple Vinaigrette:
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Pinch of salt and pepper
Instructions
- Preheat and Prepare Beets: Begin by preheating your oven to 425°F (220°C). Wash 1 pound of small beets (or quarter larger ones) thoroughly. You may peel them or leave the skins on depending on your preference. Place the beets in a large baking dish and drizzle with half of the olive oil (½ tablespoon). Toss gently to coat the beets evenly. Cover the dish with aluminum foil and roast for 20 minutes to allow the beets to start softening.
- Prepare Shallots for Roasting: While the beets are roasting, peel 6 small shallots and trim the ends. Toss them with the remaining ½ tablespoon of olive oil to coat them evenly. After 20 minutes, remove the foil from the beets, push the beets to one side of the dish, and add the shallots to the other side. Replace the foil and continue roasting for another 20 minutes until both beets and shallots are tender when pierced with a fork.
- Make the Maple Vinaigrette: While the vegetables roast, prepare the dressing. In a small jar with a tight-fitting lid, combine 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and freshly ground black pepper. Seal the jar and shake vigorously until the dressing is smooth and emulsified. Reserve half of the vinaigrette to toss with the roasted beets and shallots later.
- Toast and Process Pistachios: Place ⅓ cup shelled pistachios into a food processor and pulse until they are very finely ground. Transfer half of the ground pistachios into a shallow bowl; this will be used for rolling the goat cheese. Set the remaining ground pistachios aside to sprinkle over the finished salad.
- Shape Goat Cheese Balls: Take ½ cup goat cheese and portion it into 24 small teaspoons. Place each portion on top of the ground pistachios in the bowl. Sprinkle the remaining pistachios evenly over the cheese portions. Roll each portion into a small ball, pressing lightly so the pistachios adhere. This creates nutty, creamy goat cheese balls that enhance both flavor and presentation.
- Toss Roasted Vegetables with Dressing: Once the beets and shallots are roasted and tender, remove the baking dish from the oven. Drizzle the reserved half of the vinaigrette over the vegetables and gently toss them to coat evenly, keeping the pieces intact. This step ensures the earthy flavors of the beets are balanced with the sweet-tangy dressing.
- Prepare the Greens: Place 5 ounces of arugula (or spring mix) in a large mixing bowl. Pour the remaining vinaigrette over the greens and toss gently to coat each leaf. Light tossing preserves the crisp texture and vibrant color of the arugula while evenly distributing flavor.
- Assemble the Salad: Spread the dressed arugula on a large serving platter or individual plates. Arrange the roasted beets and shallots on top of the greens. Place the pistachio-coated goat cheese balls evenly over the salad. Sprinkle any leftover ground pistachios for additional crunch and visual appeal.
- Serve and Enjoy: Serve the salad immediately while the roasted beets are still slightly warm and the goat cheese is creamy. This dish makes a stunning starter, side, or light main course. Its combination of earthy beets, sweet shallots, peppery arugula, creamy cheese, and crunchy nuts provides a perfectly balanced bite every time.
Notes
- For perfectly roasted beets, try to select ones that are similar in size to ensure even cooking. Smaller beets roast faster and more uniformly.
- If time is tight, you can use pre-cooked or vacuum-sealed beets; just warm them in the oven and proceed with the shallots and salad assembly.
- Goat cheese balls add elegance, but if you prefer, simply crumble the cheese over the salad. Both methods are delicious.
- Lightly toast the pistachios before processing for extra depth of flavor and a richer nutty aroma.
- The vinaigrette can be made in advance and stored in the refrigerator for up to a week, making this salad a convenient meal-prep-friendly option.
Chef’s Secrets: Enhance Flavor And Texture
To elevate this salad, consider roasting the beets with a small drizzle of balsamic vinegar alongside the olive oil for a subtle tang.
For extra flavor complexity, toss the shallots in a pinch of sea salt and a tiny amount of honey before roasting; this enhances their natural sweetness and caramelization.
When shaping the goat cheese balls, chilling them for 10–15 minutes in the fridge before rolling helps them hold their shape better.
Finally, don’t overmix the arugula with the vinaigrette; gentle folding preserves its crisp texture and vibrant green color.
Serving Suggestions: Make Meals More Special
This roasted beet salad works beautifully as a light main course or an elegant side dish.
Pair it with grilled chicken, salmon, or a hearty grain bowl for a balanced meal.
For entertaining, serve it on a large platter with extra goat cheese balls and pistachio sprinkles for a visually striking presentation.
Adding a few fresh herbs like thyme or parsley as a garnish can bring a bright, aromatic touch.
Serve immediately after assembly for the best texture and freshness.
Storage Tips: Keep Salad Fresh Longer
If you have leftovers, store the roasted beets and shallots separately from the greens to prevent wilting.
Place the beets in an airtight container in the refrigerator for up to 4–5 days.
The vinaigrette can be kept in a small jar in the fridge for up to a week.
Goat cheese balls are best stored in a single layer, covered lightly, and can last 2–3 days.
Assemble the salad just before serving to maintain crispness and vibrant flavors.
Frequently Asked Questions
1. Can I use different nuts instead of pistachios?
Yes! Walnuts or almonds work well as substitutes, offering a slightly different flavor and texture. Lightly toast them for the best nutty aroma before rolling the goat cheese.
2. Do I have to peel the beets?
Peeling is optional. Unpeeled beets are nutrient-rich and add an earthy flavor, but peeling provides a smoother texture and slightly sweeter taste.
3. Can this salad be made vegan?
Absolutely. Replace goat cheese with a plant-based soft cheese or cashew cream, and the salad remains creamy and flavorful while keeping it vegan-friendly.
4. How can I prep this salad ahead of time?
You can roast the beets and shallots a day in advance and store them separately.
Prepare the vinaigrette and pistachio-coated cheese balls ahead of time as well, but assemble the salad just before serving to keep the greens crisp.
5. Is this salad suitable for meal prep?
Yes! It’s fiber-rich, high in plant-based protein, and packed with healthy fats. Keep ingredients separate in airtight containers and assemble portions daily for quick, satisfying lunches or dinners.
