Roasted Sweet Potato And Beet Noodle Salad With Goat Cheese Medallions And Pistachio Vinaigrette

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Roasted Sweet Potato And Beet Noodle Salad With Goat Cheese

Welcome to Easy Crispy Recipes! Today, we’re diving into a vibrant and nutritious dish that’s as delightful to look at as it is to eat: Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette. This recipe combines the earthy flavors of roasted beets and sweet potatoes with creamy goat cheese and a zesty pistachio vinaigrette, making it a perfect addition to any meal. Whether you’re looking for a healthy lunch or a stunning side dish, this salad has got you covered.

Ingredients

For the Salad:

  • 2 large sweet potatoes, peeled and spiralized
  • 2 large beets (one red, one golden), peeled and spiralized
  • 4 cups mixed greens (arugula, romaine, or kale)
  • 4 goat cheese medallions
  • 1/4 cup chopped pistachios
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Pistachio Vinaigrette:

  • 1/4 cup pistachio oil (or olive oil)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. Spread the spiralized sweet potatoes and beets on separate baking sheets.
  3. Drizzle each sheet with olive oil and season with salt and pepper.
  4. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized, turning halfway through.

Step 2: Prepare the Pistachio Vinaigrette

  1. In a small bowl, whisk together the pistachio oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
  2. Taste and adjust seasoning as needed.

Step 3: Assemble the Salad

  1. Arrange the mixed greens on a large serving platter.
  2. Top with the roasted sweet potato and beet noodles.
  3. Place the goat cheese medallions on top.
  4. Sprinkle with chopped pistachios.
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Step 4: Dress the Salad

  1. Drizzle the pistachio vinaigrette over the salad just before serving.
  2. Toss gently to combine, ensuring the dressing coats all ingredients.

Tips and Variations

  • Substitute Nuts: If pistachios are not your preference, walnuts or pecans work wonderfully in this salad.
  • Add Protein: For a heartier meal, consider adding grilled chicken or chickpeas.
  • Herb Infusion: Fresh herbs like basil or mint can add an extra layer of flavor.
  • Dairy-Free Option: Swap the goat cheese with a dairy-free cheese alternative.
  • Beetroot, Goat Cheese & Walnut Salad: Replace pistachios with walnuts for a classic twist.

Nutritional Information (Per Serving)

  • Calories: 320
  • Protein: 7g
  • Carbohydrates: 25g
  • Fat: 22g
  • Fiber: 6g
  • Sugar: 9g

Conclusion

This Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette is more than just a salad; it’s a celebration of flavors and textures. The sweetness of the roasted vegetables, the creaminess of the goat cheese, and the crunch of pistachios all come together with a bright, tangy vinaigrette to create a dish that is as nourishing as it is delicious.

We hope you enjoy making and eating this salad as much as we do! Don’t forget to leave a comment below with your thoughts, share this recipe with your friends on social media, and subscribe to our newsletter for more delicious and easy recipes.

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