THE RECIPE JOURNAL · Lunch
Roasted Sweet Potato and Beet Noodle Salad Garnished with Goat Cheese and Pistachios
This vibrant salad combines the natural sweetness of roasted sweet potatoes and beets with tangy goat cheese and crunchy pistachios for a deliciously satisfying meal. It’s perfect for a light lunch or a colorful side dish any day of the week.
FROM THE KITCHEN • Roasted Sweet Potato and Beet Noodle Salad Garnished with Goat Cheese and Pistachios
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by setting out two plates—one with breadcrumbs and the other with flour—and have a small bowl ready with a beaten egg. Take the goat cheese, split it in half, and roll each half into a ball. Flatten these gently until they’re about half an inch thick. Give each cheese pat a good coating of flour, then dip it into the egg, and finally press it into the breadcrumbs so they’re evenly coated. Sprinkle some chopped pistachios on top and gently press them into the cheese. Pop the cheese medallions into a baking dish, cover, and chill in the fridge for at least 30 minutes.
02
Step 2
When you’re ready, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Use a spiralizer to turn the beets and sweet potatoes into noodles. Remove the stems, seeds, and ribs from the peppers, then slice them into rings. Spread all the veggies out on the baking sheet, drizzle with a tablespoon of olive oil, and give everything a little toss to coat. Make some room on the sheet and add the chilled cheese medallions.
03
Step 3
Bake everything for about 10 minutes, until the veggies are tender and the cheese is nicely browned. Let it all cool for 5 minutes right on the baking sheet.
04
Step 4
While that’s cooling, whip up the dressing by blending together ¼ cup olive oil, shallot, shelled pistachios, parsley, vinegar, honey, and Dijon mustard in a food processor. Blend until smooth—about a minute or two—and then season with salt and pepper to taste.
05
Step 5
To serve, lay out a bed of spinach on two plates. Top with the beet and sweet potato noodles, pepper rings, and a cheese medallion on each. Drizzle the dressing over the top and enjoy!
Why you’ll love it
This dish combines the natural sweetness of roasted vegetables with the tangy creaminess of goat cheese. The crunchy pistachios add a satisfying texture, making every bite interesting. It’s colorful, healthy, and full of fresh flavors that work beautifully together.
How to serve
Serve this salad slightly warm or at room temperature for the best taste. It pairs well with grilled chicken or fish for a complete meal. A light drizzle of balsamic glaze can add a nice touch of acidity and sweetness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the goat cheese and pistachios separate until ready to serve to maintain their texture. Reheat gently or enjoy cold for a refreshing salad option.
