Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachios

This Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachios is a vibrant and flavorful dish that combines the earthy sweetness of roasted sweet potatoes and beets with creamy goat cheese and crunchy pistachios. It's a perfect balance of flavors and textures that will impress your guests at any gathering. The salad is tossed with a light vinaigrette made with citrusy lemon juice and olive oil, adding a refreshing touch to the dish. This vegetarian salad is not only visually appealing but also packed with nutrients and vitamins. It's an ideal option for a light lunch or a side dish for a hearty dinner. Give this recipe a try and enjoy the burst of colors and flavors!

Ingredients

• 2 sweet potatoes
• 2 beets
• 4-5 ounces of goat cheese
• 1/2 cup of shelled pistachios
• 4 cups of mixed greens
• 1/4 cup of extra virgin olive oil
• 2 tablespoons of lemon juice
• Salt and pepper to taste

Directions

1. Preheat your oven to 400°F (200°C).
2. Scrub the sweet potatoes and beets clean, then peel them. Using a spiralizer or vegetable peeler, create long, thin noodles with the sweet potatoes and beets.
3. Place the sweet potato and beet noodles on separate baking sheets, drizzle with olive oil, and season with salt and pepper. Toss to coat the noodles evenly.
4. Roast the sweet potato noodles for about 10-15 minutes until they are tender but still have a slight crunch. Roast the beet noodles for about 20-25 minutes until they are cooked through and slightly caramelized.
5. While the noodles are roasting, prepare the goat cheese medallions. Slice the goat cheese into disks, approximately 1/4 inch thick.
6. In a small non-stick pan, heat a tablespoon of olive oil over medium heat. Add the goat cheese medallions and cook for about 1-2 minutes on each side until they are golden brown and slightly melted.
7. Remove the goat cheese medallions from the pan and set aside.
8. In a large salad bowl, combine the mixed greens, roasted sweet potato and beet noodles. Toss gently to mix.
9. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the vinaigrette.
10. Drizzle the vinaigrette over the salad and toss to coat the ingredients evenly.
11. Divide the salad into individual serving plates or bowls.
12. Top each serving with a few goat cheese medallions and a sprinkle of pistachios.
13. Serve the salad immediately and enjoy!

Interesting Facts