My kids might hate zucchini (in healthy forms, anyway) but they have a thing for beets. Our love for beet salad started when we ordered it at an Italian restaurant and realized how amazing roasted beets are paired with goat cheese! Now I make my own version at home- beets tossed with a sweet honey-orange vinaigrette, goat cheese crumbles, and toasted pistachios- and we can’t get enough!
I usually buy the pre-roasted beets (Love Beets or Trader Joe’s brand) because they’re so convenient, but by all means, you can roast your own beets: Place them in some foil, drizzle with olive oil and season with salt and pepper. Wrap the foil up and bake in a 400 F oven for 40-60 minutes until they are easily pierced with a knife. Let them cool before peeling off the skin. Whichever way you go just BE CAREFUL when you handle the beets- they are a mess and can stain clothing!
Roasted Beet, Pistachio, and Goat Cheese Salad
INGREDIENTS
4-6 roasted beets OR 16 oz. packaged roasted beets, diced
1/4 cup freshly squeezed orange juice
2 Tbsp. olive oil
1-2 tsp. honey, to taste
1/2 tsp. stone ground mustard (this is my favorite, you can sub Dijon but it’s stronger so I’d use 1/4 tsp.)
salt and dash of freshly ground black pepper, to taste
~1/3 cup crumbled goat cheese
~1/4 cup toasted pistachios
DIRECTIONS
- In a small bowl, whisk to combine the orange juice, olive oil, honey, and mustard. Season to taste with salt and pepper.
- Place the beets in a large bowl and pour the dressing over top. Toss to coat. Add the goat cheese and pistachios and gently stir to combine.
Serves 4.
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