Description
Sweet Roasted Beets, Creamy Goat Cheese, Toasted Pine Nuts, and a Beet Basil Pesto Vinaigrette
Ingredients
Scale
Ingredients
For Roasted Beets
- 2 lbs Red Beets (that’s about 4 orange-sized beets), peeled and cut in 1 inch cubes
- 2 lbs Golden Beets (that’s about 4 orange-sized beets), peeled and cut in 1 inch cubes
- 3 Tablespoons Olive Oil
- 1 teaspoon salt
- 1 teaspoon turmeric
For Dressing
- 1/4 cup apple cider vinegar
- 1/2 cup roasted golden and red beets (from above ingredients), cooled
- 1 teaspoon sugar
- 1/3 cup olive oil
- 2 teaspoons water
- 1/3 cup basil pesto (jarred or homemade)
For Salad
- 1 11oz package baby arugula
- 1/2 cup pine nuts, toasted over medium heat in a dry pan for 5–10 minutes
- 4 oz crumbled goat cheese
Instructions
Directions
For Roasted Beets
- Preheat oven to 450 degrees.
- Cover a large baking sheet with aluminum foil (to protect your pan from being dyed purple by the beets) and drizzle with 3 Tablespoons olive oil.
- Spread cubed beets out over the baking sheet and roll in oil to coat.
- Sprinkle with salt and turmeric.
- Roast for 40 minutes, or until tender when pierced with a fork, turning halfway through.
For Dressing
- Combine all ingredients in a small blender cup or food processor and process until smooth and well combined.
For Salad
- Add arugula to a large bowl.
- Top with toasted pine nuts, crumbled goat cheese, and roasted beets.
- Serve with beet dressing on the side.
Notes
- **You may wish to wear gloves and protect any porous surfaces when cutting the red beets as the pink color may stain.
- Gluten-free: This is gluten-free (double check the pesto)
- Vegetarian: This is vegetarian.
- Vegan: Swap the goat cheese for a vegan cashew or tofu “goat cheese” and use a vegan basil pesto.
Nutrition
- Serving Size: 4