Name: Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: Dried bread crumbs - 2 tablespoons; All-purpose flour - 1 tablespoon; Egg, beaten - 1; Garlic and herb goat cheese - 2 ounces; Chopped shelled pistachios - ½ tablespoon; Beet, peeled - 1; Sweet potato, peeled - 1; Mini sweet peppers - 2; Extra-virgin olive oil - 1 tablespoon; Fresh spinach - 4 ounces; Extra-virgin olive oil - ¼ cup; Shallot, minced - 1 small; Shelled pistachios - 2 tablespoons; Flat-leaf parsley - 2 tablespoons; White wine vinegar - 2 tablespoons; Honey - 1 teaspoon; Dijon mustard - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon

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

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette

1. Dried bread crumbs - 2 tablespoons

2. All-purpose flour - 1 tablespoon

3. Egg, beaten - 1

4. Garlic and herb goat cheese - 2 ounces

5. Chopped shelled pistachios - ½ tablespoon

6. Beet, peeled - 1

7. Sweet potato, peeled - 1

8. Mini sweet peppers - 2

9. Extra-virgin olive oil - 1 tablespoon

10. Fresh spinach - 4 ounces

11. Extra-virgin olive oil - ¼ cup

12. Shallot, minced - 1 small

13. Shelled pistachios - 2 tablespoons

14. Flat-leaf parsley - 2 tablespoons

15. White wine vinegar - 2 tablespoons

16. Honey - 1 teaspoon

17. Dijon mustard - ½ teaspoon

18. Salt and ground black pepper to taste - ½ teaspoon

How to cook deliciously - Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette

1. Stage

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. Stage

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. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

4. Stage

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. Stage

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. Stage

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. Stage

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.