Roasted Golden Beet and Goat Cheese Salad

This Roasted Golden Beet Salad with goat cheese, pistachios, and a balsamic dressing is a delicious light meal to serve in the summer and autumn when beets are at their best.

Course Salads

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings -6

Calories 283kcal

Author Michelle Ordever

Ingredients

3 Tbsp extra virgin olive oil divided
4 medium golden beets peeled and chopped
1 Tbsp fresh thyme leaves
Sea salt and black pepper to taste
2 cups cherry or grape tomatoes halved
1 small red onion thinly sliced
4 cups baby arugula rocket
3 Tbsp balsamic vinegar
2 garlic cloves minced
¼ cup pistachios chopped
3 oz creamy goat cheese crumbled
3 Tbsp fresh basil leaves chopped

Instructions

Preheat the oven to 200C/400F/Gas 6. Line a large baking sheet with a piece of parchment paper or a non-stick baking mat and set it aside.
Toss the chopped golden beets with one tablespoon olive oil and fresh thyme. Season with salt and black pepper, to taste. Place in the pre-heated oven and roast for 35-40 minutes until the beets are fork-tender and slightly browned. Remove from oven and set aside to cool.
Whisk the remaining olive oil with balsamic vinegar and minced garlic in a small bowl. Season with salt and black pepper, to taste. Transfer dressing to an airtight serving container and set aside.
Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with roasted beets, pistachios, goat cheese, and fresh basil. Serve immediately with the balsamic dressing on the side. Enjoy!

Notes

This recipe can easily be converted to a vegan dish by eliminating the goat cheese.

Nutrition