Roasted Beet Salad with Goat Cheese and Pistachios

Name: Roasted Beet Salad with Goat Cheese and Pistachios
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 32 smalls beets; 7 Tbsps canola oil; 3 garlic cloves; 170 grams fresh goat cheese; 8 servings Kosher salt and freshly ground pepper; 237 milliliters microgreens or mâche; 79 milliliters extra-virgin olive oil; 1 Tbsp pistachio oil (optional); 59 milliliters sherry vinegar; 1 thyme sprig; 118 milliliters unsalted pistachios

The recipe Roasted Beet Salad with Goat Cheese and Pistachios can be made in around 1 hour. Watching your figure? This gluten free and vegetarian recipe has 440 calories, 11g of protein, and 31g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a pretty expensive side dish. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up pistachio oil, canolan oil, pistachios, and a few other things to make it today.

Instructions

In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350 oven for 30 minutes, or until tender.

Ingredients you will need

Salt And Pepper

Canola Oil

Garlic

Beet

Thyme

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Let cool, then peel and quarter the beets.

Ingredients you will need

Beet

Transfer the beets to a bowl; if using golden and red, put them in separate bowls. Toss the pistachios with 1/2 tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.

Ingredients you will need

Salt And Pepper

Pistachio Oil