You know what they say… If you want to get all the vital vitamins and nutrients, you should “eat more colors.” Well look no further than this Beet, Pistachio, and Goat’s Cheese Salad. You’ll see emerald green arugula, deep red beets, and marshmallow-white goat cheese. Time to “taste the rainbow!” Beets are packed full of vitamin C, folate (AKA vitamin B9), potassium, iron and manganese. All of these support a strong immune system. But a healthy immune system also requires vitamin B6 — which pistachios have plenty of! The Vitamin B6 found in pistachios also helps the body make healthy red blood cells, and helps maintain the health of lymphoid glands. You’ll have this delicious salad prepared in just 5 minutes after cooking the beets.
Beet Pistachio and Goat Cheese Salad
Servings: 4 Prep Time: 5 minutes Cook Time: 55 minutes Total Time: 60 minutes (if roasting beets)
For the dressing ¼ cup olive oil 2 tablespoon white vinegar Zest and juice of 1 naval orange ½ teaspoon salt For the salad ½ cup red beets, cut into ½-inch dice (canned or homemade) 3 cups arugula ½ red onion 2 cloves garlic, minced ½ cup dried cranberries 1 cup pistachios 6 ounces goat cheese (optional) ¼ cup fresh mint leaves, torn
In a small bowl or measuring cup, whisk together all of the dressing ingredients. Set aside.
In a separate bowl, combine the beets, arugula, onion, garlic, cranberries and pistachios. Drizzle the vinaigrette over the top and toss. Crumble the goat or other cheese on top, then finish with fresh mint leaves. Serve with your favorite leftover protein – chicken, beef, fish, beans or tofu.
Serve with any protein that you have on hand. Any leafy greens can be used as the salad base.
Calories: 369 Fat: 23g Carb: 35g Fiber: 6g Protein: 9g