Roasted Golden Beets, Pistachios and Fresh Thyme with Goat Cheese and Arugula



I couldn’t wait to post this salad that I made for lunch today. Well, I waited until after I ate it! I just love this combination. The earthiness of the roasted beets, the salty crunch of the pistachios and the tangy goat cheese finished with the fresh thyme and a drizzle of balsamic reduction…perfect.

I was going to purchase the package of already roasted red beets to save myself some time, but I saw these beautiful golden beets and decided to roast them myself. It’s not hard to do and the color just looked so great – like a sunset. Luckily fresh thyme was also available. I have had to alter my menu based on a lack of fresh herbs at my grocery store – in fact I had to do that with a dinner item on my list this week. I can’t wait until the weather really and truly warms this spring and I can plant my container herb garden on my front porch!

This was a satisfying and surprisingly filling lunch. I hope you try it! And if you do, as with any recipes on this blog, please comment and share.



I made this for one, but you could easily make for more!

To roast the beets:

Clean and dry the beets. Cut the stems and trim off any bruised or ugly looking skin. These were smallish so I just halved them. Toss with olive oil, salt and pepper on a roasting pan and roast for 40 minutes at 375 degrees until tender.



1 roasted beet, sliced

handful of arugula

2 tbs chopped pistachios

sprig of fresh thyme, leaves stripped

crumbled goat cheese

drizzle of balsamic reduction



Assemble the salad:

Place a handful of arugula on your plate. Top with a sliced roasted beet. Sprinkle with chopped pistachios, goat cheese and fresh thyme. Drizzle with balsamic reduction.


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