Roasted Beet Salad with Goat Cheese and Pistachios
Ingredients
– 4 medium beets, scrubbed and trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups mixed greens (like arugula, spinach, or spring mix)
– 4 oz goat cheese, crumbled
– 1/2 cup pistachios, shelled and chopped
– 1/4 cup balsamic vinegar
– 1 tablespoon honey, maple syrup or any sugar free syrup
– 1 tablespoon Dijon mustard
Instructions
1. Preheat your oven to 400°F (200°C).
2. Wrap each beet in aluminum foil and put them on a baking sheet.
3. Roast the beets for 45-60 minutes until they are tender when poked with a fork.
4. Once they’re cool, peel the beets and cut them into wedges.
5. In a small bowl, mix balsamic vinegar, honey, Dijon mustard, and olive oil. Whisk until everything is combined. Add salt and pepper to taste.
6. In a large salad bowl, combine the mixed greens, roasted beet wedges, crumbled goat cheese, and chopped pistachios.
7. Drizzle the salad with the balsamic dressing and toss everything gently to mix.
8. Serve right away and enjoy your fresh salad