1 large red beet, peeled and spiralized *See notes on how to prepare beets if you dont have a spiralizer.
1 large handful frisee lettuce, chopped
3 oz goat cheese
handful of pistachio nuts, shelled
S & P to taste
For the Honey Lime Vinaigrette:
juice of 2 large limes
2 Tbsp honey
⅓ C white balsamic vinegar
¼ C good quality olive oil
Instructions
Preheat oven to 400 degrees. Place spiralized beets on a parchment lined roasting pan and roast for 5 minutes. While beets are cooking, make the honey lime vinagrette.
In a small bowl add all of the ingredients for the vinagrette except for the olive oil. Slowly drizzle the olive oil while whisking. Set aside
Remove the beets from the oven and set aside to cool. Once cooled, trim the beets so they are the length of a spaghetti noodle. Place the frisee on a large plate, top with spiralized beets, sprinkle with goat cheese and pistachios, drizzle vinagrette over the top and season with S & P.
Good Thyme Tip - Thinly sliced oranges (skin removed) would be a great addition to this salad!
** If you do not have a spiralizer, leave skin on the beet and line roasting pan with parchment paper. Wrap beet in foil and roast in the oven at 400 degrees for 20 minutes. Let cool, remove foil from beet and pull the skin off. Cut into slices, approx 1 inch pieces and use in salad instead of spiralized beets.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/spiralized-beet-salad/