Roasted Beet Salad with Goat Cheese and Pistachios – a delicious recipe with beets, garlic, thyme, canola oil, Kosher salt, unsalted pistachios. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper.
2
Cover with foil and bake in a 350 oven for 30 minutes, or until tender.
3
Let cool, then peel and quarter the beets.
4
Transfer the beets to a bowl; if using golden and red, put them in separate bowls.
5
Toss the pistachios with 1/2 tablespoon of the canola oil and season with salt and pepper.
6
Toast in the oven for 5 minutes.
7
In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of canola oil.
8
Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter.
9
Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.
736
kcal
Calories
63
g
Fat
31
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 32 small beets, 3 garlic cloves, 1 thyme sprig, 6 1/2 tablespoons canola oil, and more.
Yes, Roasted Beet Salad with Goat Cheese and Pistachios falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
