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Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette
Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
80 minutes
Elevate roasted sweet potato and beet noodle salad with tangy goat cheese medallions and decadent pistachio vinaigrette for an irresistible new go-to dish.
Ingredients:
  • 1 beet, peeled
  • 1 sweet potato, peeled
  • 2 tablespoons dried bread crumbs
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten
  • 2 ounces garlic and herb goat cheese
  • 0.5 tablespoon chopped shelled pistachios
  • 2 mini sweet peppers
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces fresh spinach
  • 0.25 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
  • 0.5 teaspoon Dijon mustard
Instructions:
  • Prepare a plate of bread crumbs and another of flour. Pour beaten egg into a small bowl. Shape goat cheese into two balls, then flatten each ball to a 1/2-inch thickness.
  • Dredge cheese medallions in flour, then dip in beaten egg. Coat with bread crumbs, top with chopped pistachios, gently pressing them in. Transfer to a baking dish, cover, and chill for at least 30 minutes.
  • Heat your oven to a perfectly crispy 400 degrees F (200 degrees C) and elegantly line a baking sheet with parchment paper.
  • Spiralize beet and sweet potato. Remove stem, seeds, and ribs from peppers and slice into rings. Arrange all vegetables nicely on a baking sheet. Drizzle with 1 tablespoon of olive oil. Place cheese medallions on the sheet.
  • Roast in the hot oven until the veggies are tender and the cheese medallions are golden, approximately 10 minutes. Allow to cool for 5 minutes on the baking sheet before serving.
  • As the cheese and vegetables cool, blend 1/4 cup of olive oil, shallot, shelled pistachios, fresh parsley, vinegar, honey, and Dijon mustard in a food processor until smooth, about 1 to 2 minutes. Season the vinaigrette with salt and pepper to your liking.
  • Arrange spinach on plates, then layer with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Finish by drizzling vinaigrette on top and serve immediately.

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