Description
A vibrant and refreshing salad made with roasted beets, juicy strawberries, creamy goat cheese, and crunchy pistachios, all tossed with a bright and tangy lemon poppy seed dressing.
Ingredients
Scale
- 3 medium beets, roasted, peeled, and sliced
- 1 cup fresh strawberries, hulled and halved
- 4 cups baby spinach or mixed greens
- 1/3 cup fresh goat cheese, crumbled
- 1/4 cup shelled pistachios, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F. Wrap beets in foil and roast for about 40 minutes or until fork-tender. Let cool, then peel and slice.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, poppy seeds, salt, and pepper until well combined.
- On a serving platter or in a large bowl, layer the baby spinach or greens.
- Add the roasted beet slices and halved strawberries evenly over the greens.
- Sprinkle crumbled goat cheese and chopped pistachios on top.
- Drizzle with the lemon poppy seed dressing just before serving and gently toss if desired.
- Serve immediately and enjoy the fresh flavors and textures.
Notes
- Use pre-cooked beets to save time if needed.
- Toast pistachios lightly for enhanced flavor.
- Assemble just before serving to keep greens crisp.
- Store dressing separately if prepping ahead.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 10g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg