Roasted Beet Pistachio Salad
A colorful, nutrient-packed roasted beet salad with creamy goat cheese, crunchy pistachios, and peppery arugula, tossed in a sweet and tangy maple vinaigrette. High in fiber, plant-based protein, and heart-healthy fats, this quick, elegant salad is perfect for weeknight dinners, lunch meal prep, or as a stunning starter for any occasion.
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.
