This beetroot salad with pistachio, goat cheese and figs is the perfect dish to celebrate the freshness of summer. Roasted beets are paired with fresh, luscious figs, creamy goat’s cheese with a pistachio crunch, and a silky maple-orange vinaigrette to bring it all together.
It’s simple, it’s textured, and full of low-key decadence. A full-on flavor moment you’ll want to re-live over and over again – just the way I like my salads.
Save this for your next dinner party or elegant lunch spread. Trust me when I say that this is the most delicious salad you’ll be making on repeat all summer long.
You can roast the beetroot in advance and refrigerate until ready to use. Bake in the oven as directed and peel before storing. You can even slice the beets in advance and toss with a bit of freshly squeezed orange juice to let them marinate to infuse flavor and a little extra tenderness into the flesh.
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Beetroot Salad with Pistachio, Goat Cheese, Fresh Figs & Maple Orange Vinaigrette
Ingredients
For the salad
- 100 g goat’s cheese log
- 1 cup shelled pistachios finely chopped
- 2-3 beetroots any variety of heirloom beets will work warmed and sliced
- 6 fresh ripe mission figs halved or quartered
- 400 grams Mixed salad greens arugla or spinach work well here too
- 1 small orange segmented (optional)
For the vinaigrette
- Juice of 1 orange
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- 2 tbsp olive oil or a neutral flavored oil such as avocado oil
- Salt & pepper to taste
Instructions
Prepare the Salad and the Vinaigrette
- Preheat your oven to 200 degrees celcius (400 farenheit). Wash the beetroom and trim the stems but do’t peel them. Cut your beetroot in halves or quarters. Wrap in foil and place on a baking sheet to catch any juices that might spill in the cooking process. Bake for about 45 minutes to one hur until a knife or skewer slides through them easil. Let cool, remove the skins with a paring knife and slice into quarters.
- Prep the goat’s cheese by place the chopped pistachios ona cutting board or on a plate and spred so it’s in an even layer. Roll the goat’s cheese log in the pistachios until the entire surface is coated. Press each round into the chopped pistachios, coating both sides evenly. Chill for 10 minutes to firm up. Once firm, slice the log into 6 to 8 even slicing using a sharp knife or cut through it using unflavored dental floss. Keep any remaining pistachios aside to sprinkle on the salad before serving.
- Make the vinaigrette, by combining orange juice, maple syrup, Dijon mustard, olive oil, salt, and pepper in a bowl. Whisk until emulsified and slightly thickened. Set aside while you prepare the rest of your salad.
- When ready to assemble, arrange greens on a platter, top with warm beetroot slice, fresh figs and orange segments (if using). Place the goat’s cheese rounds on top and dust with additional pistachio. Drizzle with the vinaigrette just before serving and enjoy.
You can find more delicious recipes like this Beetroot Salad with Pistachio and Goat Cheese here
I hope you love this recipe as much as we do! Don’t forget to tag us in your creations on Instagram and Facebook, we would love to hear from you and find out what you’ve been up to in your kitchen.
Bon appetit!
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