Best 2 Roasted Sweet Potato And Beet Noodle Salad With Goat Cheese Medallions And Pistachio Vinaigrette Recipes
Calling all health-conscious foodies! Get ready to tantalize your taste buds with a culinary masterpiece that seamlessly blends flavors, textures, and nutrients. Our Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette is a symphony of colors, flavors, and textures that will leave you craving for more. This delectable dish features perfectly roasted sweet potatoes and vibrant beet noodles, tossed in a tangy and flavorful pistachio vinaigrette. The creamy goat cheese medallions add a touch of richness and tang, while the crunchy pistachios provide a delightful textural contrast. With its vibrant colors and irresistible flavors, this salad is sure to be the star of any gathering. And the best part? It's packed with essential vitamins, minerals, and antioxidants, making it a guilt-free indulgence. So, grab your apron and let's embark on a culinary journey to create this delightful and nutritious salad.
Here are our top 2 tried and tested recipes!
ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE
The warm goat cheese medallions take this salad to a whole new level. I like to serve this as a main dish salad with a nice crusty baguette on the side.
Provided by Kim's Cooking Now
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 2
Number Of Ingredients 18
Steps:
- Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
- Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
- Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
- While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
- Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.
Nutrition Facts : Calories 731.3 calories, Carbohydrate 52.8 g, Cholesterol 115.4 mg, Fat 51.1 g, Fiber 8.6 g, Protein 17.9 g, SaturatedFat 12.2 g, Sodium 540.6 mg, Sugar 14.5 g
ROASTED BEET SALAD WITH GOAT CHEESE
This delicious roasted beet salad is just the right combination of flavors and textures, and more than once someone has told me that it is the best salad they have ever had!
Provided by hannahclevenger
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
- Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
- Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
- Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
- Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
- Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
- Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.
Nutrition Facts : Calories 853.2 calories, Carbohydrate 35.6 g, Cholesterol 104.3 mg, Fat 73.6 g, Fiber 5.5 g, Protein 15.8 g, SaturatedFat 11.5 g, Sodium 496.9 mg, Sugar 9.5 g
Tips:
- Choose firm and brightly colored sweet potatoes and beets for the best flavor and texture.
- To save time, you can roast the vegetables in advance and store them in an airtight container in the refrigerator for up to 3 days.
- If you don't have a spiralizer, you can use a julienne peeler or a mandolin to create thin strips of beets.
- Be sure to pat the beet noodles dry before adding them to the salad, as this will help to prevent the salad from becoming watery.
- For a vegan version of the salad, omit the goat cheese medallions and use a plant-based dressing.
Conclusion:
This roasted sweet potato and beet noodle salad is a delicious and healthy side dish that is perfect for any occasion. The combination of sweet potatoes, beets, goat cheese, and pistachios is unique and flavorful, and the pistachio vinaigrette adds a bright and tangy flavor. This salad is also a great way to get your daily dose of fruits and vegetables.
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