This salad was inspired by one of my favorite spots in NYC – Westville. While I could go on and on about all the delicious things that come out of their kitchen, the daily ‘market specials’ are the real killer. Made up of about 20 rotating vegetarian side dishes, they’ll make even the most committed veggie-haters turn to the green side. I’ve been known to make whole meals out of their sides alone (and maybe one of their amazing desserts, too). One of my favorite picks are their roasted beets with a choice of goat cheese or walnuts. I love both cheese AND nuts with my veggies so I’ve included both in my veggie-packed salad. So perfect for a late spring lunch.
Balsamic Roasted Beet Salad with Pistachios and Feta
- 2 medium red beets, washed and long ‘hairs’ removed
- 1/4 red onion, thinly sliced
- 2-3 T. roasted pistachios
- 2 T. crumbled feta or goat cheese
- 3-4 T. balsamic vinegar
- 2-3 T. extra-virgin olive oil
- 6 cups mixed greens or baby spinach
- Kosher salt and fresh ground pepper, to taste
- Preheat oven to 400 degrees. Wrap beets in aluminum foil loosely. Place on a sheet tray and roast in oven for about an hour or until easily pierced with a knife. Let cool and peel (wear gloves!) Quarter or slice and reserve.
- To assemble salad, toss beets with a few tablespoons balsamic vinegar. In a large bowl whisk together 1 T. balsamic vinegar with 2-3 T. extra-virgin olive oil. Season with salt and pepper. Toss with salad greens and sliced red onion. Top salad with beets, crumbled cheese and a sprinkle of pistachios.