Beet Salad Recipe
roasted beets, brick oven baked goat cheese, toasted pistachio, arugula, white balsamic vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until tender. Let them cool, then peel and cut into cubes.
- 2
Prepare the Goat Cheese
Place the goat cheese on a baking sheet and bake in the oven at 400°F (200°C) for 10-15 minutes or until warm and slightly golden.
- 3
Toast the Pistachios
In a dry skillet over medium heat, toast the pistachios for about 5 minutes until they are fragrant and slightly browned. Remove from heat and set aside.
- 4
- 5
Assemble the Salad
In a large bowl, combine the roasted beets, arugula, and vinaigrette. Toss gently to coat. Top with warm goat cheese and toasted pistachios before serving.
