Roasted Beet Salad with Goat Cheese and Pistachios
This Roasted Beet Salad celebrates the natural earthiness and sweetness of fresh beets, enhanced by toasted pistachios and creamy goat cheese. Tossed with a bright Orange-Mint Vinaigrette and served on a bed of spring mix lettuce, this salad balances textures and flavors for a vibrant, elegant dish perfect for any season.
- Golden beets (1 lb.)
- Red beets (1 lb.)
- Yellow onions (2 quartered)
- Extra virgin olive oil (¼ cup)
- Kosher salt (1 tsp.)
- Freshly ground black pepper (½ tsp.)
- Unsalted dry-roasted pistachios (½ cup)
- Orange-Mint Vinaigrette (page 17, 6 Tbsp., divided)
- Spring mix lettuce blend (8 cups)
- Goat cheese (3 oz. crumbled)
- Preheat oven to 400°. Rinse and scrub beets under cold running water; pat dry with paper towels. Trim stems and roots from beets, and place in a large bowl. Add onions. Drizzle vegetables with oil; sprinkle with salt and pepper, tossing to coat. Place vegetables on a large baking sheet. Cover tightly with aluminum foil.
- Bake at 400° for 1 hour and 30 minutes or until tender. Uncover vegetables, and let stand on baking sheet on a wire rack 15 minutes or until cool enough to handle.
- Heat pistachios in a small nonstick skillet over medium-low heat, stirring often, 2 minutes or until lightly toasted and fragrant. Transfer to a plate to cool.
- Peel beets. Cut beets into 1-inch cubes and onions into 1-inch pieces; place in a large bowl. Drizzle with 3 Tbsp. Orange-Mint Vinaigrette; toss to coat. Place lettuce in a separate large bowl. Drizzle with remaining 3 Tbsp. vinaigrette; toss well. Place 1⅓ cups lettuce mixture on each of 6 plates. Top each with about ¾ cup beet mixture. Sprinkle with pistachios and goat cheese.