Roasted Beet and Greens Salad with Pistachios and Goat Cheese
Roasted Beet and Greens Salad with Pistachios and Goat Cheese might be a good recipe to expand your side dish recipe box. This gluten free, lacto ovo vegetarian, and primal recipe serves 5 and costs $2.53 per serving. One portion of this dish contains approximately 11g of protein, 25g of fat, and a total of 379 calories. This recipe from Pepper Lynn requires red onion, pistachios, black pepper, and extra virgin olive oil. 19 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is outstanding. Try Roasted Beet and Arugula Salad with Pistachios and Goat Cheese, Roasted Beet Frittata with Beet Greens, Shallots, and Goat Cheese, and Beet And Goat Cheese Salad With Pistachios for similar recipes.
Servings: 5
Ingredients:
About half of the greens from the beets
9-10 small to medium sized beets
Freshly ground black pepper
Extra virgin olive oil
4 ounces Chevre goat cheese, crumbled
1 tablespoon honey
Zest and juice of 3 clementine oranges
Kosher salt
1/2 cup shelled salted pistachios, roughly chopped
1/2 medium red onion
Equipment:
aluminum foil
oven
baking sheet
knife
whisk
bowl
Cooking instruction summary:
Preheat your oven to 425 degrees. Rinse, dry, and trim the beets (don’t worry about peeling), then drizzle with olive oil and wrap loosely in a sheet of aluminum foil, creating a sealed pouch. Place onto a metal baking sheet and bake for 45 minutes to an hour until a fork inserts easily. Once cooked, remove the beets from the oven, open the foil pouch to allow steam to escape, and let cool for about 10 minutes. Then, using the dull edge of a knife, gently peel away the skin of the beets and discard. Cut the peeled beets into quarters or sixths, depending on size, then set them aside to cool completely.While the beets are cooling, prepare the vinaigrette. Whisk together the olive oil, clementine zest and juice, honey, a pinch or two of salt, and several cranks of fresh black pepper. Taste the mixture and adjust the amount of honey, salt, and pepper to suit your preference.Cut the thick pink stems from the base of the beet leaves, then slice the greens roughly into ¼ inch strips (about 4 cups of sliced greens is ideal). Cut the red onion into thin, half-moon slices.In a bowl or lidded container, combine the prepared beets, greens, and red onions. Pour the vinaigrette over the vegetables, tossing to coat, then cover and transfer to the refrigerator. Allow the mixture to marinate for at least 8 hours or overnight.Prior to serving, toss the refrigerated mixture, taste, and add any additional salt and pepper that may be needed. Transfer to a platter or individual serving dishes, sprinkling the crumbled goat cheese and chopped pistachios on top just prior to serving.
Step by step:
1. Preheat your oven to 425 degrees. Rinse, dry, and trim the beets (don’t worry about peeling), then drizzle with olive oil and wrap loosely in a sheet of aluminum foil, creating a sealed pouch.
2. Place onto a metal baking sheet and bake for 45 minutes to an hour until a fork inserts easily. Once cooked, remove the beets from the oven, open the foil pouch to allow steam to escape, and let cool for about 10 minutes. Then, using the dull edge of a knife, gently peel away the skin of the beets and discard.
3. Cut the peeled beets into quarters or sixths, depending on size, then set them aside to cool completely.While the beets are cooling, prepare the vinaigrette.
4. Whisk together the olive oil, clementine zest and juice, honey, a pinch or two of salt, and several cranks of fresh black pepper. Taste the mixture and adjust the amount of honey, salt, and pepper to suit your preference.
5. Cut the thick pink stems from the base of the beet leaves, then slice the greens roughly into ¼ inch strips (about 4 cups of sliced greens is ideal).
6. Cut the red onion into thin, half-moon slices.In a bowl or lidded container, combine the prepared beets, greens, and red onions.
7. Pour the vinaigrette over the vegetables, tossing to coat, then cover and transfer to the refrigerator. Allow the mixture to marinate for at least 8 hours or overnight.Prior to serving, toss the refrigerated mixture, taste, and add any additional salt and pepper that may be needed.
8. Transfer to a platter or individual serving dishes, sprinkling the crumbled goat cheese and chopped pistachios on top just prior to serving.
Nutrition Information:
covered percent of daily need
