Salad of Roasted Sweet Potatoes and Beet Noodles Topped with Goat Cheese and Pistachio Dressing

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:
• ¼ 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
• ½ teaspoon Dijon mustard
• salt and ground black pepper to taste

Step 1

Set out two plates—one with bread crumbs and the other with flour. In a small bowl, beat an egg. Take the goat cheese and divide it in half, shaping each half into a ball. Flatten them gently to about half an inch thick. Coat each cheese patty first in flour, then dip into the beaten egg, and finally press into the bread crumbs so they’re fully coated. Sprinkle some chopped pistachios on top of each and press them in lightly. Pop the cheese medallions into a baking dish, cover, and chill in the fridge for at least 30 minutes.

Step 2

When you’re ready, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Using a spiralizer, turn the beets and sweet potatoes into noodles. Remove the stems, seeds, and ribs from the peppers, then slice them into rings. Spread all the veggies out on the baking sheet, drizzle with a tablespoon of olive oil, and make some room on the sheet for the cheese medallions you just took out of the fridge.

Step 3

Bake everything for about 10 minutes, until the veggies are tender and the cheese is lightly browned. Let it cool for a few minutes right on the baking sheet.

Step 4

While that’s cooling, blend together the olive oil, shallot, pistachios, parsley, vinegar, honey, and Dijon mustard in a food processor until smooth and creamy—this will be your dressing. Taste and add salt and pepper as needed.

Step 5

To serve, pile some spinach onto each plate, top with the beet and sweet potato noodles, pepper rings, and a cheese medallion. Drizzle the pistachio dressing over everything and dig in right away.