Beet Salad with Goat Cheese, Apricots, and Pistachios

March 20, 2016

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!

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

Preheat oven to 350F degrees. Scrub beets well, dry, and coat with a little olive oil. Place beets in an ovenproof pan, cover with foil, and roast at 350 for 40-45 minutes, or until knife tender. When beets...
See the full directions on my site

Nutritions

Calories
116

Sodium
553mg
23% DV

Fat
3g
5% DV

Protein
2g
5% DV

Carbs
17g
6% DV

Fiber
4g
18% DV