35-Minute Beetroot and Goat Cheese Salad with Pistachios
A fresh and flavorful salad combining roasted beetroot, creamy goat cheese, and crunchy pistachios.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 2 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 medium beetroots, roasted and sliced
- 100g goat cheese, crumbled
- 30g pistachios, shelled and roughly chopped
- 2 cups mixed salad greens
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (400°F). Wrap beetroots in foil and roast for 45 minutes until tender. Let cool, then peel and slice.
- In a bowl, toss salad greens with olive oil, balsamic vinegar, salt, and pepper.
- Arrange sliced beetroots on a plate. Top with dressed greens.
- Sprinkle crumbled goat cheese and chopped pistachios over the salad.
- Serve immediately.
Notes
- Roast beetroots ahead of time for quicker assembly.
- Substitute walnuts or almonds if pistachios are unavailable.
- Add a drizzle of honey for extra sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Find it online: https://bibodo.com/beetroot-goat-cheese-salad-pistachios-recipe/