Roasted Beet Salad with Goat Chese and Pistachios

Roasted Beet Salad with Goat Chese and Pistachios

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2 (extra) large red beets
2 tbsp minced shallot
1 tablespoons fresh Meyer lemon juice
1/2 teaspoon kosher salt
freshly ground black pepper
2 tbsp evoo, plus 1 tsp
2 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
3 cups mesclun greens
sea salt


Preheat oven to to 400 degrees F. Clean beats and dry. Drizzle beets with 1 tsp evoo and season lightly with s&p. Wrap beets individually tightly in foil. Roast until tender, about 90 minutes. Remove beets from oven and allow to cool.

Meanwhile, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

Peel the beet and cut into 1/2-cm cubes. Toss beets with dressing.

Toss mesclun with beets. Top with crumbled goat cheese and pistachios. Top with sea salt and freshly ground black pepper.