Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette
Description
Warm goat cheese medallions and a pistachio vinaigrette take this roasted sweet potato and beet noodle salad to the next level for a meal that is sure to become a new favorite.
Ingredients
•
2 tablespoons dried bread crumbs
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1 tablespoon all-purpose flour
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1 egg, beaten
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2 ounces garlic and herb goat cheese
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1/2 tablespoon chopped shelled pistachios
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1 beet, peeled
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1 sweet potato, peeled
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2 mini sweet peppers
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1 tablespoon extra-virgin olive oil
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4 ounces fresh spinach
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1/4 cup extra-virgin olive oil
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1 small shallot, minced
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2 tablespoons shelled pistachios
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2 tablespoons flat-leaf parsley
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2 tablespoons white wine vinegar
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1 teaspoon honey
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1/2 teaspoon Dijon mustard
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salt and ground black pepper to taste
Directions
1
Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
2
Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
3
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4
Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
5
Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
6
While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
7
Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.