Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette
The warm goat cheese medallions take this salad to a whole new level. I like to serve this as a main dish salad with a nice crusty baguette on the side.
- Serves: 2 persons
- 2tablespoons dried bread crumbs
- 1tablespoon all-purpose flour
- 1egg, beaten
- 2ounces garlic and herb goat cheese
- ½tablespoon chopped shelled pistachios
- 1beet, peeled
- 1sweet potato, peeled
- 2mini sweet peppers
- 1tablespoon extra-virgin olive oil
- 4ounces fresh spinach
- ¼cup extra-virgin olive oil
- 1small shallot, minced
- 2tablespoons shelled pistachios
- 2tablespoons flat-leaf parsley
- 2tablespoons white wine vinegar
- 1teaspoon honey
- ½teaspoon Dijon mustard
- salt and ground black pepper to taste
Step 1Place 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.
Step 2Coat 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.
Step 3Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 4Cut 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.
Step 5Bake 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.
Step 6While 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.
Step 7Divide 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.