Beet and Goat Cheese Salad
Roasted beets paired with goat cheese and balsamic vinaigrette create satisfying flavor and texture contrasts. This versatile side complements everything from soup to pasta and works for both weeknight dinners and special occasions. The recipe allows for make-ahead prep, with beets roastable up to 5 days in advance and dressing lasting up to a week.
Ingredients
- 4 medium beets
- 1 recipe Best Balsamic Vinaigrette
- 1 shallot
- 140g baby greens
- 60g soft goat cheese
- 30g roasted salted pistachios, roughly chopped
Instructions
Cook the beets using either Oven Roasted Beets or Instant Pot method.
Slice beets into wedges (take precautions against staining).
Make Best Balsamic Vinaigrette in a medium bowl.
Optionally place beets in dressing bowl to create pink color and infuse sweetness.
Assemble salad: thinly slice shallot, place greens on plate, top with beets, add goat cheese crumbles, shallot, and pistachios; drizzle with dressing and serve.