The best beet salad recipes are simple, focused on flavour, and don’t overcomplicate the dish with too many ingredients. With only four main ingredients, this roasted beet salad with goat cheese and pistachio is perfectly simple but also delivers several layers of flavour and texture. The smoothness of the goat cheese deliciously complements the earthy and sweet flavour of the beets, while the pistachios add a finishing touch of salty crunch.

This beet salad is a colourful dish that presents beautifully and is easy to prepare, making it ideal for entertaining. A healthy, gluten-free and low-carb side salad that’s sure to impress!

This roasted beet salad is truly a minimal effort, maximum impact kind of dish! The beets, goat cheese, pistachios and dill each deliver a unique flavour and texture to the dish; so much so that I’ve kept the seasoning simple- just a dash of salt!

Start by thoroughly washing about 1.5 pounds of beets before trimming their stems and dicing them. Cover the beets with olive oil and a bit of salt and roast them at 425 degrees for 40 minutes.

Once you remove the beets from the oven, let them cool completely before adding the rest of the ingredients. If the beets are still warm, the goat cheese will melt and become more like a sauce. Transfer the cooled beets to a serving bowl and simply layer on the goat cheese, pistachios and dill. Drizzle with a bit of olive oil and serve!

Even though beets grow in the dirt, it’s perfectly OK to eat their skins! In fact, I prefer to leave the skins on because peeling beets can be a very messy process. Just make sure you clean the outsides really well if you decide not to peel them. I recommend using a vegetable scrubber to remove all traces of dirt from the beet skins.

Beets are an incredibly nutrient dense root vegetable with a ton of health benefits. With relatively few calories, beets have some of almost every vitamin and mineral the body needs, including vitamin C and B6, folate, magnesium, potassium, and iron.

Beets also contain high levels of nitrites. Nitrites have been shown to lower blood pressure and even reduce the risk of heart disease.

The deep red pigments in beets that stain everything it comes in contact with are known as betalains and have been linked to lowering inflammation in the body. Reducing chronic inflammation can contribute to lowering the risk of a number of diseases including obesity, liver disease and cancer.

Finally, beets are a great source of dietary fibre, which promotes healthy digestion and can ease conditions such as constipation, IBS and IBD.

The earthy yet sweet taste of beets pairs especially well with fattier meats and fishes like pork, duck, beef and salmon. Serve this roasted beet salad as a side to any number of entrées or, for a vegetarian option, serve atop a bed of arugula. The bitterness of the arugula pairs nicely with the sweetness of the beets and the richness of the goat cheese!

Since this roasted beet salad contains dairy, it should be stored in an airtight container in the fridge and eaten within three to four days. As the salad sits in the fridge, the goat cheese will take on the pigment of the beets, and the pistachios may become soft, but it’s still perfectly OK to eat. Leftover beet salad should not be frozen.

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