"Growing up I used to think beets were boring: it wasn't until young adulthood that I made a batch of oven roasted beets and tossed them with goat cheese and a simple balsamic vinaigrette. The flavor and texture contrasts were so satisfying, it solidified this into my "salads to make on repeat" category. I'm telling you: the earthy sweetness of the beets, creamy goat cheese, sweet tart balsamic vinaigrette and crunchy pistachios will make just above everyone want another bite."
"How to Make This Beet Salad Here's my quick tutorial on how to make beet salad: you can cook your own beets, or buy them precooked. Many stores now carry pre-cooked beets (Love Beets is a popular brand). Simply drain, slice, and use them directly in the salad. Roasted Beets Method This is my favorite method because of the caramelized flavor. Preheat the oven to 425°F and rub the beets with olive oil, leaving about an inch of the beet greens attached."
The recipe pairs sweet roasted or pre-cooked beets with creamy goat cheese, crunchy pistachios, and a sweet-tart balsamic vinaigrette to create contrasting flavors and textures. The salad works with oven-roasted beets, Instant Pot beets, or store-bought pre-cooked beets for time savings. Beets can be roasted ahead up to five days and the dressing prepared up to a week before serving; assemble just before eating. The salad complements soups, pastas, weeknight dinners, and special occasions. The roasted-beet method caramelizes flavor by roasting at 425°F and removing skins after cooling.
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