Balsamic Roasted Beetroot, Goats Cheese and Pistachio Salad
I love goats cheese. I love the sharpness of it. Pairing it with some sweet roasted vegetables like bell peppers, sweet potatoes or beetroot works so well. Add in some crunchy saltiness with the pistachios, and some peppery salad leaves and, with very little effort, you’ve got a very tasty dish.
Want something that requires even less effort? Try using pickled beetroot rather than roasted. The gentle sweetness of roasted beetroot can’t be beaten. But if you use pickled beetroot this takes all of 5 minutes to make.
Balsamic Roasted Beetroot, Goats Cheese and Pistachio Salad
Ingredients
- 400 - 500g beetroot, trimmed, peeled & sliced
- 1 onion, peeled & sliced
- 2 tbsp balsamic vinegar
- 2 tsp red wine vinegar
- extra virgin olive oil
- ~75g goats cheese, sliced
- 60g pistachios, shelled
- 4 cups of peppery salad leaves
- lemon, optional
- salt & freshly ground black pepper
Instructions
- Turn the oven on to 200 C. Grease an oven dish with a little extra virgin olive oil. Add the beetroot slices into the dish. Pour over two tablespoons of balsamic vinegar and two teaspoons of red wine vinegar. Scatter over half the sliced onion. Drizzle over some extra virgin olive oil and sprinkle with salt and freshly ground black pepper. Cover the oven dish either with a lid or tin foil. Bake in the oven for about 1 hour or until a knife slices through the beetroot easily. Take out and allow to cool for at least 15 minutes. Taste - if you would like the beetroot to have a slightly sharper taste, squeeze over a little fresh lemon juice.
- Divide the salad leaves between two plates. Scatter over the roasted beetroot, the remaining sliced onions, the goats cheese and pistachios. Drizzle over a little balsamic vinegar and extra virgin olive oil. And sprinkle in a little freshly ground black pepper.
Roast the beetroot
Put it all together
