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

Follow our step-by-step guide on how to make Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese and Pistachio Vinaigrette.

1. Step 1

   To start, gather three plates: one filled with flour, another with bread crumbs, and a small bowl for your beaten egg.

2. Step 2

   Take your goat cheese and divide it into two equal portions.

3. Step 3

   Roll each portion into a ball, then gently flatten them to about half an inch thick, creating delightful cheese medallions.

4. Step 4

   Now, it’s time to coat these little treasures! First, roll each medallion in the flour, then dip it into the beaten egg, and finally, cover it with the bread crumbs.

5. Step 5

   For an extra touch of flavor and crunch, sprinkle some chopped pistachios on top of each medallion, pressing them down lightly to help them stick.

6. Step 6

   Place the coated medallions in a baking dish, cover it, and pop them in the refrigerator for at least 30 minutes to firm up.

7. Step 7

   While the cheese is chilling, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

8. Step 8

   Next, let’s get creative with the vegetables! Using a spiralizer, turn your beet and sweet potato into beautiful spirals.

9. Step 9

   For the sweet pepper, remove the stem, seeds, and ribs, then slice it into rings.

10. Step 10

    Spread all these vibrant vegetables on your prepared baking sheet and drizzle them with a tablespoon of olive oil, making sure they’re well coated.

11. Step 11

    Don’t forget to make some space for those cheese medallions! Now, it’s time to bake! Place the baking sheet in your preheated oven and let it cook for about 10 minutes, or until the vegetables are tender and the cheese medallions are a lovely golden brown.

12. Step 12

    Once they’re done, allow them to cool on the baking sheet for about 5 minutes—this will help them set perfectly.

13. Step 13

    While everything cools, let’s whip up a delicious pistachio vinaigrette.

14. Step 14

    In a food processor, combine a quarter cup of olive oil, a chopped shallot, shelled pistachios, fresh parsley, vinegar, honey, and Dijon mustard.

15. Step 15

    Blend on high for about 1-2 minutes until the mixture is smooth and creamy.

16. Step 16

    Don’t forget to taste and season with salt and pepper to your liking! Now it’s time to serve up this colorful dish! Start by dividing fresh spinach between two plates.

17. Step 17

    Top each plate with the roasted beet and sweet potato spirals, sweet pepper rings, and a golden cheese medallion.

18. Step 18

    Finally, drizzle your homemade pistachio vinaigrette over the top and enjoy this delightful, vibrant meal that’s as pleasing to the eyes as it is to the palate!.