Golden Beet Salad with Pistachios and Goat Cheese Recipe
Golden Beet Salad with Pistachios and Goat Cheese
I think beets get a bum rap. I admit the staining power of red beets can be a little off-putting. I can understand that the slightly earthy taste, which I really like, would turn some people off. However, I’d like to make the case that if well-prepared and combined with other ingredients, they are quite delicious.
Aside from being delicious, beets possess many health-producing characteristics. They are high in vitamins A, B, C, beta carotene, and potassium. Beets are an effective tonic for the liver and have many blood-cleansing properties.
If you’re opposed to red beets, I suggest golden beets as a great alternative. Goat cheese is the perfect companion to the sweet flavor of the beets. Add some pistachios and arugula and top with a lemon vinaigrette and you’ve got a scrumptious salad.
Golden Beet Salad with Pistachios and Goat Cheese
Ingredients
- For the dressing:
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
- For the salad:
- 3 medium-sized golden beets
- 4 cups baby arugula leaves
- 1/2 cup roasted pistachios
- 3 ounces goat cheese, crumbled
Instructions
For the dressing:
1. Whisk lemon juice, vinegar, honey, salt, and pepper in a small bowl until combined.
2. Continue whisking while slowly drizzling olive oil into bowl until emulsified. Set aside
For the salad:
1. Preheat oven to 400 degrees.
2. Wrap beets in aluminum foil and roast for 1 hour. When cooled, remove skin and slice the beets into 3/4 inch wedges.
3. In a medium bowl, dress arugula leaves to taste. Divide arugula among four small plates. Top each salad with beet slices, pistachios, and goat cheese. Drizzle with additional dressing if desired.
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http://www.southernboydishes.com/2013/08/13/golden-beet-salad-with-pistachios-and-goat-cheese/
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