ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE
The warm goat cheese medallions take this salad to a whole new level. I like to serve this as a main dish salad with a nice crusty baguette on the side.
Provided by Kim's Cooking Now
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 2
Number Of Ingredients 18
Steps:
- 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 Facts : Calories 731.3 calories, Carbohydrate 52.8 g, Cholesterol 115.4 mg, Fat 51.1 g, Fiber 8.6 g, Protein 17.9 g, SaturatedFat 12.2 g, Sodium 540.6 mg, Sugar 14.5 g
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Muyonjo Erick
[email protected]Meh.
Stacie Graves
[email protected]Overall, I thought this salad was just okay. I wouldn't make it again.
Satenig Aghboshian
[email protected]The goat cheese medallions were a bit too firm for my taste. I would recommend using a softer goat cheese or omitting them altogether.
Goldmines Media
[email protected]I found the pistachio vinaigrette to be a bit too oily. I would recommend using less oil or adding some water to thin it out.
INTERNATIONALE BOX
[email protected]This salad is a bit pricey to make, but it's a great option for a special occasion.
Ferreirazza
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved the unique flavor combination.
Shishir Ghimire
[email protected]I followed the recipe exactly and the salad turned out great. I would definitely recommend this recipe to others.
Humble Sam
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The roasted sweet potatoes and beet noodles are especially delicious.
O. Brambila
[email protected]I'm not a big fan of beets, but I really enjoyed this salad. The pistachio vinaigrette really brings out the best in the beets.
Vanessa Combs
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's packed with nutrients and antioxidants.
MD Rifat Akon
[email protected]I love the vibrant colors in this salad. It's so visually appealing and makes a great presentation.
Bs Computer20
[email protected]The flavors in this salad are incredible. The sweetness of the roasted sweet potatoes pairs perfectly with the earthy beet noodles and creamy goat cheese.
Dewayne Mobbs
[email protected]This dish was a hit at my dinner party! The combination of roasted sweet potatoes, beet noodles, goat cheese medallions, and pistachio vinaigrette was simply divine.