Beet Salad with Goat Cheese, Apricots, and Pistachios

Easy and healthy, this beet salad is perfect for Easter brunch or dinner and as a salad course or as a vegetarian side dish. Leftovers are wonderful for lunch too!

This recipe contains beets, cheese (goat), apricots, pistachios, olive oil (extra virgin), balsamic vinegar

4 Servings

Prep time:

Cook time:

Ingredients:

• 4 medium organic golden and/or red beets
• 3 - 4 oz. herb goat cheese, crumbled
• 1/3 cup(s) dried apricots, chopped
• 1/3 cup(s) roasted pistachio pieces (I used Trader Joe's dry roasted & unsalted)
• 3 tbsp. Tb good quality extra virgin olive oil
• 3 tbsp. Tb balsamic vinegar

Instructions:

• 1. Preheat oven to 350F degrees.
• 2. Scrub beets well, dry, and coat with a little olive oil.
• 3. Place beets in an ovenproof pan, cover with foil, and roast at 350 for 40-45 minutes, or until knife tender.
• 4. When beets are cool enough to handle, remove the skin, and cut into slices.
• 5. Place beets on a serving platter, sprinkle with goat cheese, chopped apricots, and pistachios.
• 6. In a small bowl, combine olive oil and balsamic vinegar and mix well.
• 7. Drizzle over beets. Serve immediately.