Roasted Beet and Citrus Salad with Pistachio Crusted Goat Cheese
This vibrant Roasted Beet and Citrus Salad with Pistachio Crusted Goat Cheese combines the earthy sweetness of beets with the tangy freshness of citrus, all complemented by the creamy richness of pistachio-crusted goat cheese. It's a symphony of flavors and textures that's as nutritious as it is delicious.
Equipment
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowls
- Whisk
- Non-stick pan
- Parchment paper
- Cutting board
- Knife
Ingredients
Roasted Beets
- 4 medium beets about 1 lb or 450g, scrubbed and tops trimmed
- 2 tbsp olive oil
Citrus Salad
- 2 oranges peeled and sliced into rounds
- 1 grapefruit peeled and sliced into rounds
- 1/4 red onion thinly sliced, about 30g
- 2 cups mixed salad greens about 60g
- 1/4 cup fresh mint leaves roughly chopped, about 15g
Pistachio Crusted Goat Cheese
- 8 oz goat cheese sliced into rounds, 225g
- 1/2 cup shelled pistachios finely chopped, about 60g
- 1 egg beaten
- 1/2 cup panko breadcrumbs about 60g
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 30 minutes or until tender when pierced with a fork. Once cool enough to handle, peel and slice into wedges.
- While the beets are roasting, prepare the pistachio-crusted goat cheese. Dip each slice of goat cheese in the beaten egg, then coat with the panko breadcrumbs followed by the chopped pistachios, pressing gently to adhere. Place on a parchment-lined plate and chill in the refrigerator for 10 minutes.
- Heat a non-stick pan over medium heat. Add the goat cheese rounds and cook for 1-2 minutes on each side or until golden and warmed through.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper to create the dressing.
- Assemble the salad by arranging the salad greens on a platter. Top with roasted beet wedges, citrus slices, and red onion. Drizzle the dressing over the salad and gently toss to combine.
- Garnish the salad with the pistachio-crusted goat cheese and sprinkle with fresh mint leaves.
- Serve immediately and enjoy!
Notes
The beets can be roasted ahead of time and stored in the refrigerator to save on prep time.
For a nut-free option, omit the pistachios and simply use the panko breadcrumbs for the goat cheese crust.
To make this dish vegan, replace the goat cheese with a vegan cheese substitute and use a plant-based milk instead of the egg for the crumb coating.