Roasted Beet, Goat Cheese and Pistachio Salad

Let’s talk about a salad that feels a little fancy but is still simple enough to throw together on a weeknight. This roasted beet goat cheese and pistachio salad is colorful, fresh, and layered with flavors that just work beautifully together. The earthy sweetness of the beets, the tangy creaminess of goat cheese, and the salty crunch of pistachios all land on one plate in the most satisfying way.

I love making this when I want something that tastes special without spending hours in the kitchen. Beets might seem intimidating at first, but once you’ve roasted them, they turn into soft, jewel-toned bites of sweetness that pair perfectly with creamy cheese. Add in some peppery greens, a drizzle of balsamic, and a sprinkle of pistachios, and you’ve got one of my favorite easy side dishes for dinner that can also double as a light lunch.

This salad also happens to be a showstopper when entertaining. If you’re hosting and want to serve a dish that looks impressive without being complicated, this is the one. I’ve made it for holidays, family dinners, and even casual get-togethers, and it’s always one of the first bowls to be scraped clean. Guests will ask you for the recipe—and it’s one of those dishes you’ll actually want to share because it’s so easy.

When it comes to beet and goat cheese salad recipes, there are plenty of variations, but this version with pistachios feels just a little different. The nuts add a buttery crunch that makes the whole salad more interesting, and together with the roasted beets and goat cheese, you get a balance of flavor and texture that keeps every bite exciting. Whether you call it a roasted beet salad with goat cheese, a pistachio salad, or just a dinner salad worth repeating, this is one recipe you’ll find yourself making again and again.

Why You’ll Love It

• It looks gourmet, but it’s so simple. The vibrant roasted beets, creamy goat cheese, and green pistachios make this salad look like it came straight from a restaurant menu—but you can pull it off in your own kitchen with minimal effort.
• A perfect balance of flavors. You get sweetness from the beets, tang from the goat cheese, crunch from the pistachios, and a little zing from the dressing. Every bite feels layered and satisfying.
• It works for any occasion. Serve it as one of your go-to easy side dishes for dinner, enjoy it solo as a light lunch, or dress it up for a holiday table. It’s versatile enough to fit into any menu.
• Nutritious without feeling “too healthy.” This isn’t one of those salads that feels like a chore to eat. It’s wholesome, filling, and packed with nutrients, but it also feels indulgent thanks to the creamy cheese and crunchy nuts.
• A guaranteed conversation starter. Whether you call it a roasted beet salad, a pistachio salad, or your new favorite, people will ask about it the moment it hits the table—it’s that eye-catching and delicious.

Ingredients

• 4 medium beets, trimmed and scrubbed
• 2 tablespoons olive oil
• 4 cups mixed greens (arugula, spinach, or spring mix)
• 3 ounces goat cheese, crumbled
• ½ cup shelled pistachios, roughly chopped
• 2 tablespoons balsamic vinegar (or balsamic glaze)
• Salt and black pepper, to taste

Ingredient Notes

• Beets – Roasting brings out their natural sweetness. I usually roast them whole, then peel once cooled—it’s less messy that way! Don’t skip this step; raw beets just don’t give the same tender, caramelized flavor.
• Goat cheese – Creamy, tangy, and so perfect with the beets. I love using a soft, crumbly log (Montchevre is my go-to), but any good-quality goat cheese works.
• Pistachios – They add that buttery crunch and a pop of color. Toasting them for a few minutes makes the flavor even more intense.
• Mixed greens – Arugula is my favorite because its peppery bite balances the sweetness of the beets, but spinach or a spring mix works if that’s what you have.
• Balsamic vinegar – A drizzle of good balsamic (or glaze if you like it sweeter) ties everything together. It’s worth using a nicer brand here—it makes the salad feel extra special.

Kitchen Equipment Needed

• Baking sheet – For roasting the beets. I line mine with parchment paper to make cleanup easier.
• Aluminum foil – Helps the beets roast evenly and keeps them from drying out.
• Sharp knife + cutting board – You’ll need these to slice the roasted beets and chop the pistachios.
• Small skillet (optional) – Perfect if you want to quickly toast the pistachios for extra flavor.
• Mixing bowls – One for tossing the greens, another for holding the roasted beets as they cool.
• Salad tongs or two big forks – For gently tossing everything together without squishing the goat cheese too much.

Instructions

1. Prep & Preheat

1. Preheat your oven to 400°F (200°C).
2. Give the beets a good scrub to remove any dirt; trim the greens and the very tips of the stems (leave about an inch of stem so the beets don’t bleed while roasting).
3. Line a baking sheet with parchment paper (or an oven-safe dish). If you like, have a small skillet ready for toasting pistachios and two mixing bowls handy — one for the greens and one to hold the roasted beets as they cool.

Pro tip: I wipe the beets clean with a veggie brush — it saves a lot of gritty bites later.

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2. Season and Roast the Beets

1. Place the whole (unpeeled) beets on the baking sheet. Drizzle about 1 tablespoon of the olive oil over them and toss so they’re lightly coated. Sprinkle with a pinch of salt and pepper.
2. Wrap each beet (or all of them together) tightly in aluminum foil — this traps steam and keeps them tender.
3. Roast in the preheated oven for 45–60 minutes, depending on beet size. Start checking at 35–40 minutes: pierce the largest beet with a paring knife — it should slide in easily when they’re done.

Pro tip: Smaller beets can finish much faster. If you notice the knife meets resistance, give them another 10–15 minutes and check again rather than overcooking.

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3. Cool and Peel the Beets

1. Remove the foil from the beets and let them cool on the counter for 10–15 minutes so they’re cool enough to handle but still warm.
2. Use a paper towel or a clean kitchen towel to rub the skins off — they should slip away easily. You can also run them under cool water and rub with your fingers.
3. Slice or quarter the beets depending on their size and how you want them to look on the plate.

Pro tip: Peeling while they’re still a little warm is easier. If you wait until they’re cold, the peel can cling more stubbornly.

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4. Toast the Pistachios

1. Heat a small, dry skillet over medium heat. Add the ½ cup roughly chopped pistachios and shake the skillet or stir frequently.
2. Toast for 2–3 minutes until they smell nutty and turn a touch darker—watch them closely. Remove from heat and transfer to a plate to stop the cooking.

Pro tip: Nuts go from perfect to burnt in seconds. Keep them moving and trust your nose — once they smell toasty, they’re done.

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5. Make the Simple Dressing

1. In a small bowl, whisk together the remaining 1 tablespoon olive oil and 2 tablespoons balsamic vinegar. Add a pinch of salt and freshly cracked black pepper.
2. Taste and adjust — if you want it sweeter, a tiny drizzle of honey (½ teaspoon) works great; if you like more tang, add a splash more balsamic.

Pro tip: Whisk briskly until the oil and vinegar look combined and slightly glossy — that means the dressing is emulsified and will cling to the greens and beets better.

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6. Assemble the Salad

1. Put 4 cups of mixed greens into a large serving bowl or arrange on individual plates. Gently toss the greens with a light splash of the dressing (don’t drench them).
2. Arrange the sliced or quartered roasted beets over the greens. Scatter the warm-ish beets so they mingle with the leaves.
3. Crumble the 3 ounces goat cheese over the beets and greens — if the beets are slightly warm, the cheese softens beautifully.
4. Sprinkle the toasted pistachios on top for crunch and color. Drizzle any remaining dressing lightly over the finished salad.
5. Finish with a final crack of black pepper and a small pinch of flaky salt if you like.

Pro tip: Add the dressing in two stages — a little while tossing the greens and a tiny extra drizzle at the end. That way the leaves get coated but the beets and cheese still shine.

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7. Finish & Serve

1. Give the salad one gentle toss with salad tongs or two big forks to distribute flavors without smashing the goat cheese.
2. Serve immediately — this roasted beet salad with goat cheese is best enjoyed fresh so the pistachios remain crunchy and the greens crisp.

Tips and Tricks for Success

• Roast in bulk. If you’re already roasting beets, throw in a few extra. They keep well in the fridge and make it easy to whip up another salad later in the week.
• Peel with paper towels. This keeps beet juice off your hands (and saves you from stained fingertips).
• Toast the nuts. It’s a tiny step, but it makes the pistachios taste so much richer and more fragrant.
• Dress lightly. Beets can overpower greens if over-dressed. Toss gently and keep the extra dressing on the side.
• Serve slightly warm. Letting the beets cool just enough (but not completely) makes the goat cheese soften and melt into the salad for a creamy bite.

Ingredient Substitutions and Variations

• Cheese swap: Try feta or blue cheese if goat cheese isn’t your thing. They bring the same tangy punch.
• Nut alternative: Walnuts, pecans, or almonds all pair beautifully with roasted beets if pistachios aren’t available.
• Green base: Instead of arugula or spring mix, use kale, baby spinach, or even butter lettuce.
• Extra add-ins: Orange segments, sliced apples, or pomegranate seeds add brightness and a touch of sweetness.
• Protein boost: Top with grilled chicken, salmon, or chickpeas to turn this into a full meal.
• Dressing twist: Swap balsamic for a citrus vinaigrette or honey-mustard dressing for a different flavor profile.

Serving Suggestions

• As a dinner side: I love serving this salad alongside roasted chicken or grilled salmon—it lightens up the plate and adds gorgeous color.
• With pasta night: Pair it with a creamy pasta dish (like Alfredo or carbonara). The tangy goat cheese and earthy beets balance out the richness perfectly.
• Holiday table favorite: This roasted beet salad with goat cheese looks stunning on a festive spread—perfect for Thanksgiving, Christmas, or Easter.
• Lunch on its own: Add extra greens and some grilled chicken or chickpeas, and you’ve got a satisfying, protein-packed meal.
• With soup and bread: I often enjoy it with a bowl of tomato basil soup and a slice of crusty sourdough for a cozy but elegant dinner.

Storage and Reheating Instructions

• Store beets separately. Keep roasted beets in an airtight container in the fridge for up to 3–4 days.
• Keep greens fresh. Store undressed greens in a zip-top bag with a paper towel inside to absorb moisture. They’ll last about 2–3 days.
• Goat cheese & pistachios. Keep them in their own containers so they don’t lose texture.
• Dressing storage. Homemade balsamic vinaigrette can be refrigerated in a sealed jar for up to 1 week. Just give it a good shake before using.
• Reheating note. Beets can be enjoyed cold, but if you prefer them warm, pop them in the microwave for 20–30 seconds before adding to the salad.

Frequently Asked Questions

Can I use canned or pre-cooked beets?

Yes! They won’t have quite the same roasted flavor, but they’re a great shortcut. Just slice and layer them with the greens, goat cheese, and pistachios.

Do I have to peel the beets?

Peeling is recommended because the skins can be tough, but roasting makes them slip right off. If you don’t mind the texture, you can leave them on.

What’s the best goat cheese for this salad?

A soft, creamy goat cheese log is perfect. It crumbles easily and melts slightly into the warm beets. Pre-crumbled goat cheese works too, but the texture isn’t quite as smooth.

Can I make this salad ahead of time?

Yes, but keep the components separate. Roast the beets, toast the nuts, and mix the dressing in advance. Assemble just before serving for the freshest flavor and texture.

What if I don’t like pistachios?

No worries—walnuts, pecans, or even sunflower seeds are delicious alternatives. The crunch is what really matters here.

Is this salad gluten-free?

It sure is! Just double-check your balsamic vinegar or glaze if you’re using store-bought, but most are naturally gluten-free.

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Did you try this roasted beet goat cheese and pistachio salad? Let me know in the comments how it turned out for you—I’d love to hear if you made any fun twists or served it with your favorite main dish!