Roasted Pistachio Beetroot

By: Dr Rachel Enright
Roasted Pistachio Beetroot
Course
Salads Side Dish
Tags
Healthy High Fibre Vegetarian Beetroot
Info
  • Servings
    4
  • Prep Time
    10 mins
  • Cook Time
    15 mins
Ingredients
  • Beetroot 4 medium
  • Olive oil 2 tbsp
  • Balsamic vinegar 4 tbsp
  • Pistachios, chopped ¼ cup
  • Goat cheese, crumbled ¼ cup
  • Flat leaf parsley, chopped ¼ cup
  • Salt and pepper to taste

Method

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Mix olive oil and vinegar together.
  3. Wash the beetroots and cut into half-moon slices. Place in a bowl and pour in half of the olive oil and vinegar mix. Toss well.
  4. Place beetroot slices on the baking tray and bake for 10-15 minutes. When done, remove from the oven to cool a bit.
  5. In a large mixing bowl, add baked beetroot slices, parsley and pistachios. Season with salt and pepper and toss well.
  6. Top with goat cheese and remaining olive oil and vinegar mix.
  7. Serve as a side dish.
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