Roasted Beet Salad with Goat Cheese and Pistachios

Roasted Beet Salad with Goat Cheese and Pistachios

The first time I had this salad was just after I moved to Seattle. I loved the texture from the crunchy pistachios, soft beets, and creamy goat cheese. The restaurant’s version used pickled beets, but I wanted to enhance the beets natural sweetness and root vegetable flavors. The fennel seeds add a punch of bitterness to complete the dish.

Roasted Beet Salad with Goat Cheese and Pistachios

Serves 2-4

Ingredients:

  • 2 lb. fresh beets peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • Freshly ground salt and pepper
  • 2 tablespoons fennel seeds
  • ⅓ cup goat cheese crumbles
  • 2 tablespoons roasted pistachios, chopped
  • 1-2 tablespoons balsamic vinegar
  • Fresh parsley for garnish

Method:

  1. Preheat your oven to 400 F.
  2. In a bowl, toss the beets with the olive oil, salt and pepper, and fennel seeds. Spread the beets on a rimmed baking sheet.
  3. Roast the beets for 30-45 minutes, stirring the beets halfway through to ensure they cook evenly.
  4. Allow the beets to cool to room temperature.
  5. Serve with the goat cheese, pistachios, and a drizzle of balsamic vinegar. Garnish with fresh parsley.


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