Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese and Pistachio Vinaigrette

Ingredients

• Goat Cheese Medallions:
• 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
• Salad:
• 1 beet, peeled
• 1 sweet potato, peeled
• 2 mini sweet peppers
• 1 tablespoon extra-virgin olive oil
• 4 ounces fresh spinach
• Pistachio Vinaigrette:
• 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

Step 1

Divid the goat cheese in half and rolling each piece into a ball, then gently flatten them to about half an inch thick. Set up three shallow dishes: one with flour, one with beaten egg, and one with bread crumbs. Coat each cheese patty first in flour, then dip into the egg, and finally press into the bread crumbs. Sprinkle some chopped pistachios on top of each and gently press them in. Pop the cheese medallions into the fridge for at least 30 minutes to firm up.

Step 2

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Use a spiralizer to turn the beet and sweet potato into noodles. Slice the peppers into rings after removing the stems, seeds, and ribs. Spread all the veggies out on the baking sheet, drizzle with a tablespoon of olive oil, and make some room for the cheese medallions.

Step 3

Bake everything for about 10 minutes, until the veggies are tender and the cheese is golden around the edges. Let it all cool on the baking sheet for a few minutes.

Step 4

While that’s cooling, blend together olive oil, shallot, pistachios, parsley, vinegar, honey, and Dijon mustard until smooth—about a minute or two. Taste and season the vinaigrette with salt and pepper.

Step 5

To serve, pile some fresh spinach on your plates, then top with the beet and sweet potato noodles, pepper rings, and a warm cheese medallion. Drizzle the pistachio vinaigrette over everything and enjoy right away.