ROASTED BEET SALAD WITH GOAT CHEESE AND PISTACHIOS

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ROASTED BEET SALAD WITH GOAT CHEESE AND PISTACHIOS

Roasted Beet Salad with Goat Cheese and Pistachios

Roasted Beet Salad with Goat Cheese and Pistachios or use Gorgonzola or Feta and Walnuts or any nut, add Asparagus tips and Tomatoes then a balsamic drizzle.

ROASTED BEET SALAD WITH GOAT CHEESE AND PISTACHIOS

INGREDIETNS

  • 3 large Tomatoes
  • 2 large Beets, fresh
  • 1 bunch Asparagus
  • 1/4 cup Pistachios or use Macadamia nuts or any kind of raw or roasted nut you like
  • 1/4 cup Goat Cheese or use Gorgonzola or Feta Cheese
  • 2 tablespoons Balsamic Vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • Optional–1T Sweetener like raw honey or maple syrup or coconut sugar
  • Celtic Sea Salt or Himalayan Salt to taste (or substitute with regular salt, to taste)
  • Pepper, fresh ground (to taste)

NOTE: dairy-free or plant-based diet? Simply omit the cheese from this recipe.

DIRECTIONS: preheat oven to 375 degrees. Wash beets. Cut off ends and discard. Peel skin from beets with vegetable peeler. Dice beets into small cubes. Whisk together  1T  extra virgin olive oil with salt and pepper. Add beet cubes. Coat well. Turn beet cubes onto parchment lined baking sheet. Or roasting dish.  Roast 15-20 minutes. Until beets are tender. Turning at least once during cooking. Remove from oven and cool.

In the meantime, wash asparagus. Cut off tough ends. Discard. Lightly steam asparagus until al dente. Slice the asparagus into one inch pieces. You can use asparagus tips. And a small portion at the top of the stalk for this recipe. And use the remaining asparagus in another recipe.

Wash and cut off ends of tomatoes. Discard. Cut tomato into 4 thick slices. Arrange 3 thick slices on a rectangular plate. Or in a circle on a round plate. Repeat with remaining tomato slices. Until you have 4 plates total.

Use one-fourth of the roasted beets on each plate of tomatoes. Arranging them down the center of the tomato slices. Add one-fourth of the asparagus tips/sections on top of  beets. Whisk together the balsamic vinegar, remaining oil, salt, and pepper. Along with sweetener of choice, if using. Drizzle one-fourth of the mixture over each of the plates of vegetables.

Crumble the cheese, if using. Top each tomato slice with some cheese crumbles. Chop nuts. Add on top of the crumbled cheese. Serve and enjoy!

Recipe inspired by Merriman’s Restaurant –> http://www.merrimanshawaii.com/waimea/

Metatags: Roasted Beet Salad with Goat Cheese and Pistachios or use Gorgonzola or Feta and Walnuts or any nut, add Asparagus tips and Tomatoes then a balsamic drizzle

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The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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