Roasted Beet Salad with Goat Cheese & Pistachios

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Roasted Beet Salad with Goat Cheese & Pistachios is a fresh salad where flavour and texture matter more than complicated cooking. Roasted beet salad with greens, pistachios and goat cheese, adapted into an accessible Dutch version. It works well as a light lunch, a colourful side dish or part of a relaxed summer meal.

Why does this salad work so well?

Roasted Beet Salad with Goat Cheese & Pistachios works because it balances freshness, creaminess and texture. The ingredients give the salad enough contrast to feel like a proper dish rather than a loose mix of leaves. Taste the dressing just before serving, especially when fruit, goat cheese, nuts or tender greens are involved, because the sweet-sour balance makes a big difference.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Cooked beets – 500 g
• Arugula – 75 g
• Mixed lettuce – 75 g
• Soft goat cheese – 120 g
• Shelled pistachios – 60 g
• Olive oil – 3 tbsp
• Balsamic vinegar – 1.5 tbsp
• Dijon mustard – 1 tsp
• Honey – 1 tsp
• Salt – to taste
• Black pepper – to taste

Method

STEP 1
Slice the beets and arrange with the greens.
STEP 2
Make a dressing with olive oil, balsamic, mustard and honey.
STEP 3
Top with pistachios and goat cheese and serve.