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Nutrition Facts
Serving Size 157 g
(Approx. 8 Servings)
Amount Per Serving
Calories 330 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 180 mg 8%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 14 g
Protein 5 g
Vitamin A 10% Iron 2%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Beets with Whipped Goat Cheese Pistachio Vinaigrette

Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
8  People


Recipe makes 8 Servings

4 beets, washed, stems and root ends removed
4 golden beets, washed, stems and root ends removed
4 Oz goat cheese
6 fl oz heavy cream
1 Tsp lemon, zested, 1 tablespoon lemon juiced
1 garlic
1/4 cup(s) honey
1/4 cup(s) white balsamic vinegar
1/4 cup(s) roasted walnut oil
1/4 cup(s) olive oil
1/3 cup(s) roasted and salted pistachios
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Preheat oven to 400°F.
Prepare beets by washing them thoroughly and removing both the stem and root end of the beet.
Wrap beet in foil and place in oven. Allow beets to roast until fork tender.
Remove beets from oven and let them rest until they are cool enough to handle.
Peel skin from beet using a paper towel, then cut beets into quarters and place in a large bowl.
To make the whipped goat cheese, place goat cheese, whipped cream, lemon juice and lemon zest into a mixer with the whip attachment. Whip goat cheese until it is light and fluffy.
For the vinaigrette, place garlic, honey, vinegar, and a few pistachios into blender. Blend to combine. Slowly add in oils until an emulsion is formed.
Add pistachios and enough vinaigrette to coat the beets.
Serve beets with a large dollop of whipped goat cheese.
Season with salt and pepper to taste. Remaining vinaigrette can be stored in refrigerator for up to 1 week.


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