LunchReader rated
Salad of Roasted Sweet Potatoes and Beet Noodles Topped with Goat Cheese and Pistachio Dressing
This vibrant salad combines the natural sweetness of roasted sweet potatoes with tender beet noodles, creating a colorful and flavorful dish. Topped with creamy goat cheese and a zesty pistachio dressing, it’s perfect for a light and satisfying meal.
◷50 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Coat and Chill Cheese
Start by setting out two plates—one with bread crumbs and the other with flour. In a small bowl, beat an egg. Take the goat cheese and divide it in half, shaping each half into a ball. Flatten them gently to about half an inch thick. Coat each cheese patty first in flour, then dip into the beaten egg, and finally press into the bread crumbs so they’re fully coated. Sprinkle some chopped pistachios on top of each and press them in lightly. Pop the cheese medallions into a baking dish, cover, and chill in the fridge for at least 30 minutes.
2
Prep and Arrange Veggies
When you’re ready, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Using a spiralizer, turn the beets and sweet potatoes into noodles. Remove the stems, seeds, and ribs from the peppers, then slice them into rings. Spread all the veggies out on the baking sheet, drizzle with a tablespoon of olive oil, and make some room on the sheet for the cheese medallions you just took out of the fridge.
3
Bake Until Golden
Bake everything for about 10 minutes, until the veggies are tender and the cheese is lightly browned. Let it cool for a few minutes right on the baking sheet.
4
Make the Dressing
While that’s cooling, blend together the olive oil, shallot, pistachios, parsley, vinegar, honey, and Dijon mustard in a food processor until smooth and creamy—this will be your dressing. Taste and add salt and pepper as needed.
5
Assemble and Serve
To serve, pile some spinach onto each plate, top with the beet and sweet potato noodles, pepper rings, and a cheese medallion. Drizzle the pistachio dressing over everything and dig in right away.
Why You’ll Love This Recipe
This salad combines warm, earthy flavors with fresh, tangy goat cheese and crunchy pistachios. It offers a beautiful balance of sweet and savory in every bite. Plus, it’s colorful and packed with nutrients, making it as healthy as it is delicious.
Serving Suggestions
Serve this salad slightly warm or at room temperature for the best experience. It pairs well with grilled chicken or fish for a light meal. You can also enjoy it as a hearty vegetarian main dish alongside crusty bread.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to avoid sogginess. Reheat gently or enjoy cold, adding fresh goat cheese just before serving.
