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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes or until a fork easily pierces through. Once cooked, let them cool, then peel and slice them into wedges.
- 2
Prepare the Apple
While the beets are cooling, core and slice the local apple into thin wedges. You can leave the skin on for added texture and flavor.
- 3
Toast the Pistachios
In a dry skillet over medium heat, toast the pistachios for about 5 minutes or until fragrant. Stir frequently to prevent burning. Once toasted, roughly chop them.
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.
Assembly
- 5
Combine Ingredients
In a large salad bowl, combine the roasted beet wedges, sliced apple, crumbled goat cheese, and chopped pistachios.
- 6
Dress the Salad
Drizzle the prepared dressing over the salad. Toss gently to combine all the ingredients without breaking the beets or cheese.
- 7
Garnish and Serve
Finish by sprinkling fresh parsley over the top. Serve immediately as a fresh and vibrant salad.