16/10/2026
Roasted Beet & Goat Cheese Salad with Pickled Red Onions and Pistachios
Prep time: 20 mins | Cook time: 45 mins | Servings: 4
Ingredients
For the Roasted Roots:
3 medium red beets, scrubbed and trimmed
3 medium golden beets (or sweet potatoes/peaches depending on preference), scrubbed and trimmed
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar or maple syrup (for caramelization)
Kosher salt and freshly cracked black pepper, to taste
For the Quick-Pickled Red Onions:
1 small red onion, thinly sliced
½ cup apple c***r vinegar (or red w**e vinegar)
½ cup warm water
1 tbsp granulated sugar or honey
1 tsp kosher salt
For the Salad Base & Toppings:
5–6 cups mixed salad greens (arugula, baby spinach, or spring mix)
4 oz (115g) goat cheese (chèvre) or creamy feta, crumbled
⅓ cup shelled pistachios, roughly chopped (lightly toasted)
2 tbsp fresh mint or flat-leaf parsley, finely chopped
For the Maple-Balsamic Vinaigrette:
3 tbsp extra-virgin olive oil
1½ tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey
Salt and freshly ground black pepper, to taste
Instructions
Roast the Beets:
Preheat your oven to 400°F (200°C).
Peel the beets and cut them into thick wedges. Toss the red and golden beets separately in 1 tablespoon of olive oil, a splash of balsamic vinegar, salt, and pepper (keeping them separate prevents the red beets from bleeding heavily onto the golden ones before roasting).
Spread them in a single layer on a parchment-lined baking sheet. Roast for 35–45 minutes, turning halfway through, until tender and caramelized at the edges. Let them cool slightly to warm or room temperature.
Quick-Pickle the Onions:
In a small bowl or jar, whisk together the warm water, vinegar, sugar/honey, and salt until dissolved.
Add the thinly sliced red onions and press them down so they are fully submerged. Let them sit at room temperature for at least 15–20 minutes until they turn vibrant pink.
Whisk the Dressing:
In a small jar or bowl, vigorously whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper until fully emulsified.
Assemble the Salad:
In a wide, shallow bowl or serving platter, lightly toss the mixed greens with half of the dressing.
Arrange the warm caramelized red and golden beet wedges over the bed of greens.
Scatter the crumbled goat cheese and drained pickled red onions evenly across the top.
Finish by sprinkling with chopped pistachios, fresh herbs, a drizzle of the remaining dressing, and a generous grind of coarse black pepper.
