Roasted Beet Salad with Pistachios & Goat Cheese
Roasted beets become a sweet-yet-earthy satisfying vegetable when they're roasted. Add a mild vinaigrette for a bit of tang, and top with pistachios for crunch, goat cheese for creamyness and salt to bring it all together.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
- 1+ beets 1 medium/large beet per person
- foil
- water, optional
- pistachios
- goat cheese
- arugula
Preheat the oven to 400
Scrub beets and trim stems, leaving enough stems to hold on to. Do not dry the beets.
Wrap in foil and place on baking sheet; put the wrapped beets into the oven.
Bake for 50-60 minutes until fork tender. Check the beets every 20 minutes to ensure they are not looking dry. If they look dry, sprinkle a little water on them and then wrap them back up in the foil. Continue to roast until done.
Allow the beets to cool enough to touch. With a pairing knife gently remove the skins. Trim the rest of the stems.
Slice and serve warm or at room temperature over a bed of arugula; top with pistachios, goat cheese and salt; lightly dress with vinaigrette.
Roasted beets will keep for up to 5 days in the refrigerator (I keep them in a glass container or in a ziploc so as to not stain plastic containers).