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.
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
- 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
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