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:

Quickview
401k Calories
11g Protein
25g Total Fat
36g Carbs
46% Health Score
Limit These
Calories
401k
20%

Fat
25g
39%

  Saturated Fat
6g
38%

Carbohydrates
36g
12%

  Sugar
25g
29%

Cholesterol
10mg
3%

Sodium
449mg
20%

Get Enough Of These
Protein
11g
23%

Vitamin C
125mg
152%

Folate
291µg
73%

Vitamin A
2761IU
55%

Manganese
0.99mg
49%

Fiber
9g
37%

Vitamin B6
0.66mg
33%

Potassium
1080mg
31%

Copper
0.52mg
26%

Vitamin E
3mg
24%

Phosphorus
233mg
23%

Magnesium
82mg
21%

Vitamin B1
0.27mg
18%

Iron
3mg
18%

Vitamin B2
0.27mg
16%

Vitamin K
13µg
12%

Zinc
1mg
10%

Vitamin B3
1mg
9%

Calcium
91mg
9%

Vitamin B5
0.87mg
9%

Selenium
3µg
5%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

Tiramisu means ‘pick me up' in Italian.

Food Joke

"Why do you look so glum today?", the teacher asked young Johnny. "I didn't have no breakfast," Johnny mumbled. "You poor dear," said the teacher. "Now, to return to our geography lesson, Johnny, where is the French border?" "In bed with my mom. That's why I didn't have no breakfast."

Popular Recipes
Honey Fried Chicken

Foodnetwork

Summer Squash Tacos with Avocado Chimichurri

Cookie and Kate

Healthy Yummy Mexican Breakfast Bowls

Feasting at Home

Falafel, Beetroot and Goats Cheese Wraps - National Vegetarian Week

Tinned Tomatoes

Green Chili Cheddar Dip (Guest Post)

Pink When