How To Make Rocco DiSpirito’s Beet Salad Recipe
A colorful and flavorful salad featuring roasted beets, creamy goat cheese, and crunchy pistachios.
Serves:
Ingredients
- 4 medium beets, tops removed and scrubbed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups mixed greens
- 1/2 cup crumbled goat cheese
- 1/4 cup shelled pistachios, roughly chopped
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
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Preheat oven to 400°F.
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Place beets on a baking sheet and drizzle with olive oil. Season with salt and pepper, then toss to coat.
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Roast in the preheated oven until tender, about 1 hour. Remove from oven and let cool slightly.
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Using paper towels, rub off the beet skins then slice the beets into thin rounds.
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Divide mixed greens among 4 plates, then top with sliced beets, crumbled goat cheese, and chopped pistachios.
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In a small bowl, whisk together balsamic vinegar and honey. Drizzle over the salads and serve immediately.
Nutrition
- Calories : 230kcal
- Total Fat : 16g
- Saturated Fat : 4g
- Cholesterol : 13mg
- Sodium : 259mg
- Total Carbohydrates : 17g
- Dietary Fiber : 4g
- Sugar : 12g
- Protein : 7g
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