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Introduction
Beets have undergone a remarkable culinary renaissance, transforming from a humble root vegetable to a star ingredient in modern cuisine. This elegant salad draws inspiration from Mediterranean traditions, where the combination of fresh vegetables, soft cheeses, and nuts has been celebrated for centuries. Originally popularized in high-end restaurants during the farm-to-table movement of the 1990s, this type of salad has become a beloved fixture in both home kitchens and fine dining establishments. The marriage of roasted beets and goat cheese is particularly magical in autumn when beets are at their peak sweetness, though this salad shines year-round as a light yet satisfying meal.
Ingredients
• 4 medium red or golden beets (about 2 pounds), scrubbed clean
• 2 tablespoons extra virgin olive oil
• 4 ounces fresh goat cheese, crumbled
• 1/2 cup shelled pistachios, lightly toasted
• 2 tablespoons honey
• 3 tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil for dressing
• 2 cups mixed salad greens
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Step 1:
Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil.
Step 2:
Place wrapped beets on rimmed baking sheet and drizzle with 2 tablespoons olive oil. Roast for 50-60 minutes until tender when pierced with a knife.
Step 3:
While beets are roasting, whisk together honey, balsamic vinegar, 1/4 cup olive oil, salt, and pepper in a small bowl to make the dressing.
Step 4:
Let beets cool for 10 minutes, then peel using paper towels (the skin should slip off easily). Cut into 1/2-inch wedges.
Step 5:
Arrange mixed salad greens on a serving platter, top with beet wedges, crumbled goat cheese, and toasted pistachios.
Step 6:
Drizzle with honey-balsamic dressing just before serving.
Q: Can I prepare the beets in advance?
A: Yes, roasted beets can be prepared up to 5 days ahead and stored in the refrigerator.
Q: How do I prevent beets from staining everything?
A: Wear gloves when handling, use paper towels for peeling, and consider using golden beets which stain less than red ones.
Q: How do I know when the beets are properly cooked?
A: They should be easily pierced with a knife but still maintain their shape.
• Choose firm, smooth beets without soft spots.
• Can substitute walnuts or pecans for pistachios.
• Feta cheese can be used instead of goat cheese.
• For vegan option, use dairy-free cheese alternative.
• Select high-quality balsamic vinegar for best results.
• Contains nuts and dairy.
• Beets can stain; wear gloves when handling.
Serve immediately while beets are still slightly warm or at room temperature.
Store dressed salad for up to 24 hours in refrigerator. For longer storage, keep components separate and assemble just before serving; beets will keep for up to 5 days refrigerated.
Roast beets ahead of time and store in refrigerator to reduce day-of preparation time.
- Wear disposable gloves when handling beets to prevent staining
- Let beets cool slightly before peeling for easier handling
- Toast pistachios just until fragrant to prevent burning
Substitute roasted butternut squash for beets in fall, or try with golden beets for less staining. For a vegan version, use maple syrup instead of honey and replace goat cheese with avocado.
Serve with a crisp Sauvignon Blanc or light Pinot Noir. Pairs well with grilled chicken or crusty artisan bread.
Best in late summer through winter when beets are in season
Contains tree nuts (pistachios) and dairy (goat cheese). Free from gluten, eggs, soy, and shellfish.
