How to Make Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette - A Step-by-Step Guide

Are you looking for a delicious and vibrant salad that will wow your guests at your next dinner party? Look no further than this Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette. This salad is not only visually stunning with its vibrant colors, but it is also packed with flavor and nutrition. It's the perfect way to showcase the best of the fall harvest while impressing your friends and family with your culinary skills.

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Ingredients

  • 2 tablespoons dried bread crumbs
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten
  • 2 ounces garlic and herb goat cheese
  • ½ tablespoon chopped shelled pistachios
  • 1 beet, peeled
  • 1 sweet potato, peeled
  • 2 mini sweet peppers
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces fresh spinach
  • ¼ cup extra-virgin olive oil
  • 1 small shallot, minced
  • 2 tablespoons shelled pistachios
  • 2 tablespoons flat-leaf parsley
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • salt and ground black pepper to taste

Information

  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 2
  • Yield: 2 servings

  • Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
  • Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
  • Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
  • While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
  • Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.
  • Nutrition

    731 cal.

    • Total Fat: 51g
    • Saturated Fat: 12g
    • Cholesterol: 115mg
    • Sodium: 541mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 9g
    • Total Sugars: 15g
    • Protein: 18g
    • Vitamin C: 28mg
    • Calcium: 236mg
    • Iron: 5mg
    • Potassium: 1180mg