A vibrant spring salad made with sweet golden beets, a tangy lemon vinaigrette, fresh herbs, crunchy pistachios, and creamy goat cheese, perfect for any time of the year.
1: Preheat oven to 400°F.
2: Add beets to an oven-safe baking dish, drizzle with olive oil, and season with salt and pepper.
3: Roast covered for 20 minutes.
4: Remove from oven, mix in red onion, and return to the oven to roast uncovered for an additional 20 minutes.
5: Turn off the oven and leave beets and onions in the oven until cooled, about 45 minutes.
6: Meanwhile, combine avocado oil, lemon juice, lemon zest, champagne vinegar, and ½ tsp salt in a small bowl and whisk to make dressing.
7: Remove beets from the oven, transfer to a medium-sized bowl or serving dish.
8: Drizzle with dressing and add pistachios and thyme. Toss to combine.
9: Top with crumbled goat cheese and remaining pistachios and fresh thyme.
