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Beet Salad with Goat Cheese, Apricots, and Pistachios

This easy and healthy Beet Salad with Goat Cheese, Apricots, and Pistachios is perfect for Easter brunch or dinner and as a salad course or as a vegetarian side dish. Leftovers are wonderful for lunch too!
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 278kcal
Author Karrie | Tasty Ever After

Ingredients

  • 4 medium organic golden and/or red beets
  • 3-4 ounces herb goat cheese, crumbled
  • ⅓ cup dried apricots, chopped
  • ⅓ cup roasted pistachio pieces (I used Trader Joe's dry roasted & unsalted)
  • 3 tablespoons good quality extra virgin olive oil
  • 3 tablespoons balsamic vinegar
US Customary - Metric

Instructions

  • Preheat oven to 350F/176C degrees.
  • Scrub beets well, dry, and coat with a little olive oil. Place beets in an ovenproof pan, cover with foil, and roast for 40-45 minutes, or until knife tender.
  • When beets are cool enough to handle, remove the skin, and cut into slices. Place beets on a serving platter, sprinkle with goat cheese, chopped apricots, and pistachios.
  • In a small bowl, combine olive oil and balsamic vinegar and mix well. Drizzle over beets.  Serve immediately.

Nutrition

Calories: 278kcal | Carbohydrates: 19g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 146mg | Potassium: 510mg | Fiber: 4g | Sugar: 14g | Vitamin A: 680IU | Vitamin C: 4.6mg | Calcium: 63mg | Iron: 1.9mg