Roasted Beet Salad with Goat Cheese and Pistachios
Ingredients
Salad:
3-4 large beets, either red or gold
10 ounces of spring mix salad greens
1/2 cup crumbled goat cheese
1/4 cup chopped roasted pistachios
Vinaigrette:
1/3 cup olive oil
2 tablespoons apple cider vinegar or red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Preheat Oven and Prepare Beets:
Preheat the oven to 425°F.
Cut off the leaves and stems of the beets, leaving about 1-inch attached to the beet root.
Wash the beets well and drizzle them with a little olive oil.
Wrap the beets in aluminum foil and bake for 50-60 minutes until you can easily stick a knife in them.
Remove the beets from the oven and unwrap. Let them sit until cool enough to handle, then rub the skins off with a paper towel or your hands.
Slice the beets into bite-size chunks.
Prepare Vinaigrette:
Mix the vinaigrette ingredients in a mason jar with a lid and shake well until combined, or add to a bowl and whisk well.
Assemble the Salad:
Add the salad greens to a large bowl.
Add half of the vinaigrette and toss well.
Pile the dressed greens on individual salad plates.
Top with beets, goat cheese, and pistachios.
Drizzle with the remaining dressing.