This roasted beet salad with greens is exactly what I’m craving right now. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright arctic to patio-worthy. Cookie and I couldn’t be more excited about the warmer temperatures and sunnier days! I bet you can relate. This salad was inspired by the beet salads at my favorite local French restaurants, Westport Café and French Market. Over the past year, I’ve really missed sipping wine in their establishments and soaking up their vibes. You should know that I’m constantly daydreaming of a French vacation. Both restaurants offer beet salads with pistachios and goat cheese, yet they each have their own unique spin on the combination. I always order the beet salad and French fries, naturally!
This recipe incorporates my go-to method for roasting beets, which yields amazing flavor. I used arugula as the base, which contrasts nicely with the earthy flavor of the beets. Then I added goat cheese and pistachios, plus some radish and green onion for extra freshness and some crunch. The zippy, Dijon-forward vinaigrette brings it all together. Serve this salad as a side dish or enjoy a large portion for a satisfying but light dinner.
Roasted Beet Salad Preparation Tips
A few quick tips before you get started:
You can roast the beets and prepare the dressing in advance, if desired. Both will keep well in the refrigerator for a few days before using. Assembly is simple. Just chop a few ingredients, crumble the goat cheese, and arrange the ingredients in a large serving bowl or platter. If you plan on having leftovers, dress individual servings as needed. If you pour in all of the dressing at once, the arugula will wilt and won’t keep as well. You may have some extra dressing. Use it on any improvised green salad or toss it with leftover roasted vegetables.
Salad Substitution Options
These flavors might not be for everyone. Some suggestions:
If you don’t love arugula, substitute more mild spring greens. If you can’t find shelled pistachios, pepitas (green pumpkin seeds) are a suitable and affordable option. I recommend toasting them before using to bring out their best flavor. You’ll find toasting instructions in the recipe notes. If you have any hesitation about the radish or green onion, I dare you to try it as written! They’re really nice, though technically you can omit either of them.
Watch How to Make Roasted Beet Salad with Goat Cheese & Pistachios
More Hearty Green Salads to Try
Arugula and Wild Rice Salad with Zippy Lemon Dressing Farro and Kale Salad with Goat Cheese Favorite Green Salad with Apples, Cranberries and Pepitas Hearty Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing Lemony Roasted Broccoli, Arugula & Lentil Salad
Please let me know how your salad turns out in the comments! I love hearing from you.
*Make it nut free: Substitute pepitas (green pumpkin seeds) for the pistachios. For best flavor, toast them first—warm them in a medium skillet over medium heat, stirring often, until they are starting to make popping noises and turning golden at the edges.
