Beetroot and goat cheese salad with pistachios delights!
A vibrant and flavorful salad combining roasted beetroot, creamy goat cheese, and crunchy pistachios, perfect for a refreshing appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 medium beetroots, roasted and sliced
- 100g goat cheese, crumbled
- 50g pistachios, roughly chopped
- 4 cups mixed salad greens
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F) and roast the beetroots until tender, about 45 minutes.
- Once cooled, peel and slice the beetroots.
- In a large bowl, combine the mixed salad greens, sliced beetroots, crumbled goat cheese, and chopped pistachios.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
- For added flavor, consider adding fresh herbs like basil or mint.
- This salad can be made ahead of time; just add the dressing right before serving.
- Feel free to substitute walnuts or almonds for pistachios if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg