Roasted Beet Salad with Goat Cheese & Pistachios
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted beets topped with tangy goat cheese, toasted pistachios, and peppery arugula, dressed with a Dijon vinaigrette. A classic French bistro salad with earthy and bright flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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 1/2 cup pepitas (green pumpkin seeds), toasted*
- 4 medium radishes, thinly sliced and roughly chopped (about 1/2 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
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 701mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 841mg
- Calcium
- 138mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 701MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.