Roasted Beet and Goat Cheese Salad

This roasted beet and goat cheese salad is perfect to serve as a side or your main dish. It’s light and fresh and packed with flavor.

If you follow the recipe exactly, this plant-based recipe is suitable for a vegetarian diet. Eliminate the goat cheese if you’d like a vegan version.

Roasted Golden Beet and Goat Cheese Salad

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

Prep time: 10 minutes
Cook time: 35-40 minutes
Serves: 4 main-dish sized servings. 6-8 side-dish sized servings.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat.
2. Toss the chopped golden beets with one tablespoon of olive oil and fresh thyme. Season with salt and black pepper, to taste. Place in the pre-heated oven and roast until the beets are fork-tender and slightly browned, approximately 35-40 minutes. Remove from oven and set aside to cool.
3. Whisk the remaining olive oil with the 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.
4. Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with the roasted beets, pistachios, goat cheese, and fresh basil. Serve immediately with the balsamic dressing on the side. Enjoy!

Roasted Golden Beet and Goat Cheese Salad

This roasted beet and goat cheese salad is perfect to serve as a side or your main dish. It's light and fresh and packed with flavor.

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Salad

Cuisine American/Canadian

Servings 6

Calories 181 kcal

Ingredients

  

1x2x3x

• 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
• 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 oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat.
• 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 until the beets are fork-tender and slightly browned, approximately 35-40 minutes. Remove from oven and set aside to cool.
• Whisk the remaining olive oil with the 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 the roasted beets, pistachios, goat cheese, and fresh basil. Serve immediately with the balsamic dressing on the side. Enjoy!

Notes

Note: This recipe can easily be converted to a vegan dish by eliminating the goat cheese. Serves 6-8 side-dish servings or 4 main-dish servings.

Nutrition

Calories: 181kcalCarbohydrates: 13gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 7mgSodium: 107mgPotassium: 441mgFiber: 3gSugar: 8gVitamin A: 854IUVitamin C: 20mgCalcium: 76mgIron: 2mg

Keyword beet, goat cheese

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