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Salad Featuring Roasted Sweet Potatoes, Beet Noodles, Goat Cheese, and Pistachio Vinaigrette
Salad Featuring Roasted Sweet Potatoes, Beet Noodles, Goat Cheese, and Pistachio Vinaigrette
Lunch

Salad Featuring Roasted Sweet Potatoes, Beet Noodles, Goat Cheese, and Pistachio Vinaigrette

★★★★★ 4.9 (459)

This vibrant salad combines the sweet earthiness of roasted sweet potatoes with tender beet noodles, creamy goat cheese, and a crunchy pistachio vinaigrette. It’s a fresh and flavorful way to brighten up any meal.

◷ 50 min Total Time
♜ 4 Servings
▥ Medium Difficulty
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Ingredients

4 servings
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Instructions

1

Step 1

Start by dividing the goat cheese in half and rolling each half into a ball. Flatten them gently until they’re about half an inch thick. Set out three dishes: one with flour, one with beaten egg, and one with bread crumbs. Coat each cheese patty first in flour, then dip it in the egg, and finally press it into the bread crumbs. Sprinkle some chopped pistachios on top and gently press them in. Pop the cheese medallions into a baking dish, cover, and chill in the fridge for at least 30 minutes.

2

Step 2

While the cheese chills, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Use a spiralizer to turn the beet and sweet potato into noodles. Slice the peppers into rings after removing the stems, seeds, and ribs. Spread all the veggies out on the baking sheet, drizzle with a tablespoon of olive oil, and give everything a toss to coat. Take the cheese out of the fridge and tuck the medallions onto the baking sheet with the veggies.

3

Step 3

Bake everything for about 10 minutes, or until the veggies are tender and the cheese has a nice golden edge. Let it all cool for a few minutes right on the baking sheet.

4

Step 4

While the food cools, whip up the vinaigrette by blending together olive oil, shallot, shelled pistachios, parsley, vinegar, honey, and Dijon mustard until smooth and well combined. Taste and add salt and pepper to your liking.

5

Step 5

To serve, pile some fresh spinach on each plate, top with the beet and sweet potato noodles, pepper rings, and a cheese medallion. Drizzle the pistachio vinaigrette over everything and enjoy right away.

Why You’ll Love This Recipe

This salad combines sweet, earthy, and tangy flavors in a fresh and satisfying way. The roasted sweet potatoes add warmth and comfort, while the beet noodles bring a vibrant color and a subtle sweetness. Creamy goat cheese balances the dish with a rich texture, and the pistachio vinaigrette adds a nutty, zesty finish that ties everything together.

Serving Suggestions

This salad pairs well with grilled chicken or fish for a complete meal. It also works beautifully as a light lunch or a side dish at a dinner party. Serve it chilled or at room temperature to enjoy all the fresh flavors.

Storage Tips

Store the salad components separately to keep textures fresh. Keep the roasted sweet potatoes and beet noodles in airtight containers in the fridge for up to 3 days. Store the vinaigrette in a small jar and toss just before serving to maintain crispness.