This vibrant salad combines the natural sweetness of roasted sweet potatoes and beets with tangy goat cheese and crunchy pistachios. It’s a fresh, colorful dish perfect for a light lunch or a tasty side.
Start by dividing the goat cheese in half and rolling each piece into a ball, then gently flatten them to about half an inch thick. Set up three shallow dishes: one with flour, one with beaten egg, and one with bread crumbs. Coat each cheese patty first in flour, then dip into the egg, and finally press into the bread crumbs. Sprinkle some chopped pistachios on top of each and gently press them in. Pop the cheese medallions into the fridge for at least 30 minutes to firm up.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Use a spiralizer to turn the beet and sweet potato into noodles. Slice the peppers into rings after removing the stems, seeds, and ribs. Spread all the veggies out on the baking sheet, drizzle with a tablespoon of olive oil, and make some room for the cheese medallions.
Bake everything for about 10 minutes, until the veggies are tender and the cheese is golden around the edges. Let it all cool on the baking sheet for a few minutes.
While that’s cooling, blend together olive oil, shallot, pistachios, parsley, vinegar, honey, and Dijon mustard until smooth—about a minute or two. Taste and season the vinaigrette with salt and pepper.
To serve, pile some fresh spinach on your plates, then top with the beet and sweet potato noodles, pepper rings, and a warm cheese medallion. Drizzle the pistachio vinaigrette over everything and enjoy right away.
- Use a spiralizer or vegetable peeler to create even noodles from the sweet potatoes and beets.
- Roast the vegetables until they are tender but still hold their shape to avoid a mushy salad.
- Toast the pistachios lightly before adding them to enhance their flavor and crunch.
This salad is a vibrant mix of sweet and earthy flavors, combined with creamy goat cheese and crunchy pistachios. It’s fresh, satisfying, and full of textures that make every bite interesting. Plus, it’s a great way to enjoy nutritious vegetables in a fun, noodle-like form.
Serve this salad chilled or at room temperature as a light lunch or a side dish. It pairs well with grilled chicken or fish for a heartier meal. Adding fresh herbs like parsley or mint can brighten the flavors even more.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate and toss just before serving to maintain freshness and prevent sogginess. If the salad loses some crispness, give it a gentle toss with a little extra vinaigrette to revive it.
