Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pista

Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pista

Warm goat cheese medallions and a pistachio vinaigrette take this roasted sweet potato and beet noodle salad to the next level for a meal that is sure to become a new favorite.

Preparation Time
40 mins
Cooking Time
10 mins
Total Time
50 mins
Calories
731 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.

Ingredients

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

Categories

Similar Recipes You May Like

Honey-Garlic Shrimp and Pineapple Skewers

Honey-Garlic Shrimp and Pineapple Skewers

Easy Pan-Grilled Zucchini with Lemon Pepper

Easy Pan-Grilled Zucchini with Lemon Pepper

Crispy Grilled Potato Wedges

Crispy Grilled Potato Wedges

Grilled Polenta with Strawberries

Grilled Polenta with Strawberries

Easy Watermelon Salad

Easy Watermelon Salad

Easy Zucchini Bread with Pineapple

Easy Zucchini Bread with Pineapple

Corn & Cherry Tomato Salad

Corn & Cherry Tomato Salad

Zucchini with Dill Weed and Garlic-Yogurt Sauce

Zucchini with Dill Weed and Garlic-Yogurt Sauce