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Roasted Beet, Goat Cheese, and Pistachio Salad
Roasted Beet, Goat Cheese, and Pistachio Salad Recipe a Platter Talk Exclusive
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
2
Calories:
396
kcal
Author:
Dan from Platter Talk
Ingredients
4
medium-size beets
2
oz
goat cheese
crumbled
1/2
cup
pistachio nuts
crushed
4
garlic cloves
roasted then chopped
olive oil
balsamic vinegar
salt
fresh crushed peppercorn
Instructions
Preheat oven to 350 degrees F.
Wash and trim beats.
Line a shallow baking pan or cookie sheet with tin foil, enough to serve as a base for the beets.
Place the beats on foiled pan and drizzle with olive oil.
Tear another sheet of foil and place over top of beets and crinkle all sides until beets are secured tightly within foil.
In a separate foil wrap, place garlic cloves, with olive oil drizzled on them, and seal foil as with beets.
Place in oven for 45-50 minutes. Remove beets and garlic from oven, allow to cool, and peel outer layer of beets with hands.
Dice beets into 1/2 inch squares and place on large serving platter or individual salad plates.
Sprinkle chopped garlic, goat cheese and pistachios over beets.
Drizzle balsamic vinegar over salad and salt and pepper to taste.
Prepare for oos and ahhs by all who taste.
Nutrition
Calories:
396
kcal
|
Carbohydrates:
27
g
|
Protein:
15
g
|
Fat:
27
g
|
Saturated Fat:
7
g
|
Cholesterol:
13
mg
|
Sodium:
250
mg
|
Potassium:
872
mg
|
Fiber:
8
g
|
Sugar:
15
g
|
Vitamin A:
475
IU
|
Vitamin C:
12
mg
|
Calcium:
109
mg
|
Iron:
3
mg