Salads Vegetarian

Roasted Beet + Pistachio Nut Salad

roasted beet salad lilas kitchen

Celebrating fall with this warm beet and toasted pistachio nut salad just doesn’t get any better! It warms the soul while nourishing the body. Beets are a kick butt vegetable and one that I try to incorporate into my diet weekly. They are incredibly high in immune-boosting vitamin C, essential minerals such as manganese (helpful for healthy muscle and nerve function) and potassium (wonderful for your liver, kidneys and bones). Beets are also a great source of fiber. Why would you not want to eat these little guys?! This salad is a great lunch or dinner option, it’s filling, tasty and ohh so very nutritious.

Roasted beets mixed with toasted pistachio nuts and sautéed mushrooms topped with creamy chèvre is to die for tasty. It’s crunchy, savory and delicious all at the same time. In addition, there is a subtle hint of oregano which layers in nicely to the dish. Give it a try and let me know what you think!


IMG_7122 roasted beet salad

-8 raw beets

-8 oz fresh crimini mushrooms

-1/3 cup dry roasted & unsalted pistachio nutmeats

-1 cup cooked quinoa

-1 teaspoon dried oregano

-Chevre goat cheese for topping (optional)

-extra virgin olive oil

-salt & pepper to taste

*I like to use all organic, GMO free produce & ingredients*

Pre-heat oven to 415 degrees fahrenheit.

Lets begin with cleaning our beets. On a cutting board, first remove the stem and root side of each beet by slicing off the ends with a knife. Once done, use a peeler to remove the thick layer of peel from each beet. Once your beets have been cleaned, give them a quick rinse under cold water. On a cutting board, using a knife cube into bite size pieces.

Take your cubed beets and place them onto a baking sheet (place a layer of parchment paper onto your baking sheet for easy clean up). Coat lightly with olive oil and a dash of salt. Place into the oven for 40 minutes. At the 20 minute mark, ensure to check on your beets and move them around to ensure all cubes are evenly roasted. You should be able to run a fork easily through the beets once they are fully cooked.

While your beets are roasting, on a cutting board slice up your mushrooms length wise and place them into a medium-sized pan. Drizzle a little olive oil on top and add in your dried oregano. Turn pan to medium-low heat and allow the mushrooms to cook down for 10-15 minutes. Once done, they will appear softer and slightly opaque. Remove from heat and set aside.

Cook your quinoa per package instructions. When making quinoa, I like to substitute water for chicken broth. It really gives it a wonderful savory flavor.

In a large bowl add your roasted beets, cooked mushrooms and quinoa. Sprinkle in your pistachios. Toss your ingredients together nicely. Drizzle in a little more olive oil and salt and pepper to taste. To serve, top with a few crumbles of Chevre!

Tip: I often like to add a little drizzle of balsamic vinegar to my serving. This adds a tangy & subtly sweet layer of flavor that is simply divine!

Prep Time: 50 minutes 

Serves: 2

roasted beet salad lilas kitchen




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  • Christine
    September 24, 2015 at 10:54 am

    This sounds wonderful! Can’t wait to try it. Any suggestions for mushroom substitution?

    • Lila Gouveia
      September 24, 2015 at 1:48 pm

      It is so tasty! Instead of mushrooms you could totally use chopped zucchini, eggplant or even artichoke hearts. Zucchini and eggplant will really soak up the oregano flavor when sautéed. Have fun with it an feel free to add in other veggies that you love. Great question!-L