Name: Roasted Sweet Potato Beet Noodle Salad
Prep time: 40 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 2
Cuisine: US
Ingredients: 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; 1 beet, peeled; 1 sweet potato, peeled; 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; Salt and ground black pepper to taste

Elevate your salad game with this vibrant and flavorful dish! Sweet potato and beet noodles mingle with warm, crusty goat cheese medallions and a zesty pistachio vinaigrette, creating a symphony of textures and tastes.

Follow The Directions

01

Step

Prepare the goat cheese medallions: 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. (5 minutes)

02

Step

Coat the medallions: 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 for at least 30 minutes. (10 minutes)

03

Step

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (2 minutes)

04

Step

Prepare the vegetables: 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. (15 minutes)

05

Step

Bake: 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. (15 minutes)

06

Step

Prepare the vinaigrette: 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. (5 minutes)

07

Step

Assemble the salad: 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. (5 minutes)

For a vegan option, substitute the goat cheese with a plant-based alternative or omit it altogether.
If you don't have a spiralizer, you can thinly slice the beet and sweet potato into matchsticks.
Feel free to add other vegetables to the salad, such as roasted Brussels sprouts or butternut squash.
The pistachio vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.
For an extra touch of elegance, garnish the salad with fresh herbs, such as thyme or rosemary.