Roasted Beet Salad with Goat Cheese and Pistachios

Name: Roasted Beet Salad with Goat Cheese and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 small beets; 3 garlic cloves; 1 thyme sprig; 6 1/2 tablespoons canola oil; Kosher salt and freshly ground pepper; 1/2 cup unsalted pistachios; 1/4 cup sherry vinegar; 1/3 cup extra-virgin olive oil; 6 ounces fresh goat cheese; 1 cup microgreens or mache; 1 tablespoon pistachio oil (optional)

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!