Enjoy a delightful Arugula Salad with Roasted Beets, Goat Cheese, and Pistachios. This healthy salad combines the peppery arugula with sweet roasted beets, tangy goat cheese, and crunchy pistachios.
Arugula Salad with Roasted Beets, Goat Cheese, and Pistachios
Indulge in the vibrant flavors and textures of our Arugula Salad with Roasted Beets, Goat Cheese, and Pistachios. This refreshing salad brings together the peppery arugula, earthy roasted beets, creamy goat cheese, and nutty pistachios.
With a drizzle of balsamic dressing, this salad is a perfect balance of sweet, tangy, and crunchy elements. It’s an ideal choice for a light lunch or as a side to complement your main course.
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Arugula Salad with Roasted Beets, Goat Cheese, and Pistachios
Ingredients
- 4 medium beets, roasted and sliced
- 6 cups fresh arugula
- 1/2 cup crumbled goat cheese
- 1/4 cup shelled pistachios
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Nutritional Information (Per Serving)
- Calories: 220
- Protein: 8g
- Carbohydrates: 18g
- Fiber: 5g
- Fat: 14g
- Sugar: 11g
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and slice them.
- In a large salad bowl, combine the arugula, roasted beet slices, crumbled goat cheese, and shelled pistachios.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve the Arugula Salad with Roasted Beets, Goat Cheese, and Pistachios as a refreshing and nutritious meal or side dish.
Service Suggestion
- Serve with a crusty baguette for a complete meal.
- Pair with a glass of chilled Sauvignon Blanc for a delightful wine pairing.
Notes
- Add some thinly sliced red onions for an extra kick of flavor.
- For a variation, substitute the goat cheese with feta or blue cheese.