Roasted Balsamic Beet, Goat Cheese and Pistachio Salad

• Vegetarian
• Gluten free

• Produce

  • 5 Sized beets, medium to large

• Condiments

  • 1 tsp Honey
  • 2 tbsp White or golden balsamic vinegar

• Baking & Spices

  • 1 Kosher salt and black pepper

• Oils & Vinegars

  • 1 Olive oil
  • 2 tsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pistachios, unsalted or salted

• Dairy

  • 2 oz Goat cheese

Found on reciperunner.com

Description

Ingredients

• 5-6 medium to large sized beets, I used red, golden and chioggia beets
• 2 ounces goat cheese, crumbled
• 1/4 cup shelled unsalted or salted pistachios
• Olive oil, kosher salt and freshly ground black pepper for roasting and finishing the salad
• 2 tablespoons white or golden balsamic vinegar
• 2 teaspoon olive oil
• 1 teaspoon honey
• Kosher salt and black pepper to taste

Directions

• Preheat oven to 400 degrees.
• Line a rimmed baking sheet with foil.
• Peel the beets with a vegetable peeler and cut them into wedges.
• Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
• If you are using a variety of different beets keep them separated so they dont bleed onto each other.
• Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
• Remove from the oven and let cool while you make the vinaigrette.
• Whisk together all of the ingredients for the vinaigrette in a medium sized bowl.
• Place the beets in the vinaigrette and toss until coated.
• If you are using a variety of beets start with the lightest colored ones first or divide the vinaigrette into separate bowls as the beet juices will dye the vinaigrette.
• Arrange the beets onto a serving platter or in a bowl and top with crumbled goat cheese, pistachios, kosher salt and freshly ground black pepper.
• Serve immediately.