This recipe can easily be converted to a vegan dish by eliminating goat cheese.
Prep time: 10 minutes
Cook time: 35-40 minutes
Serves: 4-6
Ingredients:
- 3 T. extra virgin olive oil, divided
- 4 medium golden beets, peeled and chopped
- 1 T. fresh thyme leaves
- Sea salt and black pepper, to taste
- 2 c. cherry or grape tomatoes, halved
- 1 small red onion, thinly sliced
- 4 c. baby arugula
- 3 T. balsamic vinegar
- 2 garlic cloves, minced
- ¼ c. pistachios, chopped
- 3 oz. creamy goat cheese, crumbled
- 3 T. fresh basil leaves, chopped
Directions:
- Preheat the oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat.
- Toss the chopped golden beets with one tablespoon of olive oil and fresh thyme—season with salt and black pepper, to taste. Place in the preheated oven and roast until the beets are fork-tender and slightly browned, approximately 35-40 minutes. Remove from oven and set aside to cool.
- Whisk the remaining olive oil with the balsamic vinegar and minced garlic in a small bowl. Season with salt and black pepper, to taste. Transfer dressing to an airtight serving container and set aside.
- Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with roasted beets, pistachios, goat cheese, and fresh basil. Serve immediately with the balsamic dressing on the side. Enjoy!
Services Areas Cover
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