From Cookie and Kate
Roasted Beet Salad with Goat Cheese & Pistachios
- Time
- 1 hr
- Makes
- 4
- Ingredients
- 14
12 things you may not have.
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Ingredients
- 1 ½ pounds beets (about 3 large or 5 small-to-medium)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fine salt, to taste
- 5 ounces (5 heaping cups) arugula
- 4 ounces goat cheese, crumbled
- ⅓ cup shelled toasted and salted pistachios, chopped, or ½ cup pepitas (green pumpkin seeds), toasted*
- 4 medium radishes, thinly sliced and roughly chopped (about ½ cup)
- ⅓ cup chopped green onion
- ¼ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Nutrition · per serving
1 of 4 servings (assuming all salad dressing is used) per serving
- Calories
- 390 kcal
- Fat
- 28.7 g
- Fiber
- 6.7 g
- Sugar
- 17.6 g
- Sodium
- 708.3 mg
- Protein
- 11.3 g
- Trans fat
- 0 g
- Cholesterol
- 13.1 mg
- Carbohydrate
- 25.5 g
- Saturated fat
- 7.3 g
As published by Cookie and Kate.
The method
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