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Challenge: Healthy Swaps

Beet Salad with Goat Cheese, Apricots, and Pistachios

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Easy and healthy, this beet salad is perfect for Easter brunch or dinner and as a salad course or as a vegetarian side dish. Leftovers are wonderful for lunch too!

Beet Salad with Goat Cheese, Apricots, and Pistachios

  • Yield: 4 servings
  • Prep Time: 10 min
  • Cooking Time: 45 min


  • 4 medium organic golden and/or red beets
  • 3-4 ounces herb goat cheese, crumbled
  • ⅓ cup dried apricots, chopped
  • ⅓ cup roasted pistachio pieces (I used Trader Joe's dry roasted & unsalted)
  • 3 Tb good quality extra virgin olive oil
  • 3 Tb balsamic vinegar


  1. Preheat oven to 350F degrees.
  2. Scrub beets well, dry, and coat with a little olive oil. Place beets in an ovenproof pan, cover with foil, and roast at 350 for 40-45 minutes, or until knife tender.
  3. When beets are cool enough to handle, remove the skin, and cut into slices. Place beets on a serving platter, sprinkle with goat cheese, chopped apricots, and pistachios.
  4. In a small bowl, combine olive oil and balsamic vinegar and mix well. Drizzle over beets. Serve immediately.

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