A delightful salad, sweet red beets are pair perfectly with crumbled creamy goat cheese and your favorite choice of nuts (I used pistachio but you can choose from pistachio, walnuts or pecans). The final touch is a light drizzle of olive oil and balsamic vinegar and a dash of sea salt. I went for the deconstructed look and scatter the ingredients on a serving dish.
Roasted Beet Salad with Goat Cheese & Chopped Pistachios
Serves Two
Ingredients:
- 1 bunch beets (5-6 medium size), trimmed
- goat cheese, crumbled
- 1/8 cup chopped pistachio, walnuts or pecans
- Sea salt & fresh cracked epeep to taste
- (option) fresh chopped chives
- Drizzle about:
- 1 tablespoons olive oil
- 1 tablespoon fresh lemon juice or 1 tablespoon balsamic vinegar
Directions:
- Preheat oven to 425°F.
- Wrap beets in foil and roast in middle of oven until tender, 1 hour or until you can easily pierce a knife into a beet. Unwrap beets and let cool.
- Place nuts in a small skillet over low heat and toast for 3-4 minutes to release flavor.
- Using a paring knife, peel skins from beets and cut into quarters, place on a serving dish. Top with chopped nuts
- Add small pieces of crumbled goat cheese
- Drizzle olive oil and vinegar (or fresh lemon) over the beets.
- Add salt & Pepper to taste
- (option) add fresh chopped chives
