Goat Cheese with a Pistachio and Honey Crust on Red Beet Carpaccio with Arugula
Go beyond a traditional salad: prepare goat cheese topped with pistachio and honey crust served on a bed of roasted beets and arugula.
A healthy roasted beet salad with goat cheese is an elegant choice for any occasion. Beets boast an impressive nutrient profile, and when roasted in the oven, the sweet flavors are coaxed out. They pair well with tender arugula in a salad. Try our delicious recipe as an appetizer, or a light meal.
Preheat the oven to 350°F (convection oven) or 400°F (upper and lower heat). Peel red beets and finely slice (either with a mandoline or sharp knife). Coarsely chop pistachios and mix with 2 tsp of honey in a bowl.
Mix red beets with 2 tbsp. oil, salt, and pepper to taste, and spread evenly on a baking sheet lined with parchment paper. Cook in oven for 15 minutes.
Cut goat cheese log into 6 slices. In a bowl, mix remaining honey with 2 tbsp. oil and white wine vinegar for vinaigrette. Season with salt.
Place goat cheese slices on a baking sheet covered with parchment paper, evenly distribute pistachio and honey mixture on top, and bake in preheated oven on top rack for approx. 6-9 minutes until golden brown.
Meanwhile, thoroughly mix arugula with 2/3 of the vinaigrette in a bowl. Remove beets from oven and cool slightly.
Arrange red beets in a circle on a flat plate, put arugula on top, and place goat cheese slices in the middle. Drizzle with remaining vinaigrette.
- 7 oz goat cheese log
- 2 red beets
- 2-1/2 cups arugula
- 3 tsp honey
- ¼ cup pistachios
- 4 tbsp. olive oil
- 1 tbsp. white wine vinegar