Roasted Beet Salad

Sunday, December 28, 2014


Today I’m sharing one of my favorite salad recipes, roasted beets with goat cheese and pistachios.  Salad was one of the few things I could eat when I was pregnant, especially the first two trimesters.  My morning sickness was so terrible that I could barely keep anything down, especially greasy food.  Butter and animal fat were my nemesis, event just a hint of it.  Morning sickness is a misnomer by the way.  I was throwing at random times, not just the morning.  



This salad became a lunch staple.  I alternated between soft boiled eggs and poached chicken to have some protein.  Nowadays, I like these beets without any meats.  I love the combination of sweet, crunch, and tang in this salad.  So simple but satisfying.  If meat is an absolute must have, grilled chicken in a great option.  



We were lucky to have fresh beets from our garden for this salad.  If you’re on the fence about beets, I hope this dish will change your mind.





Roasted beet salad
1 bunch of red beets (3-4 beets), washed and scrubbed
1 bunch of golden beets (3-4 beets), washed and scrubbed
1 cup of young beet greens
2 tbsp olive oil
2 tbsp of balsamic vinegar
2 tbsp honey
salt and freshly ground pepper to taste
2 tbsp shelled pistachios
2 tbsp of crumbled goat cheese

1. Preheat oven to 375˚F.
2. Trim the beet stems, leaving about ½  inch intact.  Wash and scrub the beets.  Save the young beet greens. Place on baking dish.
3. Toss beets with 1 tbsp of olive oil.  Cover dish with foil and roast the beets for about 45 minutes or until tender.
4. Remove the beets from baking dish and when cool enough to handle, peel off the skin.  Cut into medium-size wedges.
5. Place pistachios on baking tray and roast for 5 minutes.
6. In a bowl, whisk together balsamic vinegar, remaining olive oil, and honey.  Season with salt and freshly ground pepper.
7. Add the beets and young beet greens to dressing and toss to coat.
8. Place beets and beet greens on plate. Scatter goat cheese and pistachios over beets.  Serve warm or at room temperature.    

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