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!
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.