Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Dressing

Ingredients 0/20

Step 1

Put the bread crumbs on one plate and the flour on another. Beat an egg in a small bowl. Divide the goat cheese in half and roll each piece into a ball, then gently flatten them to about half an inch thick. Coat each cheese medallion first in flour, then dip it into the beaten egg, and finally press it into the bread crumbs. Sprinkle some chopped pistachios on top, pressing them lightly into the cheese. Pop the medallions into a baking dish, cover, and chill in the fridge for at least 30 minutes.

Step 2

When you’re ready, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Use a spiralizer to turn the beet and sweet potato into noodles. Remove the seeds and ribs from the peppers and slice them into rings. Spread all the veggies out on the baking sheet, drizzle with a tablespoon of olive oil, and make some room for the cheese medallions as well.

Step 3

Bake everything for about 10 minutes, until the veggies are tender and the cheese is nicely browned. Let it all cool for about 5 minutes right there on the baking sheet.

Step 4

While that’s cooling, blend together ¼ cup olive oil, a shallot, shelled pistachios, parsley, vinegar, honey, and Dijon mustard in a food processor until smooth and creamy. Taste and season the dressing with salt and pepper.

Step 5

Divide some fresh spinach between two plates, then pile on the beet and sweet potato noodles along with the pepper rings. Top each salad with a warm goat cheese medallion and drizzle the pistachio dressing over everything. Serve right away and enjoy!