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.