Roasted Beet Salad with Goat Cheese and Pistachios

Gerry Hayden intensifies the nuttiness of his beet salad by drizzling pistachio oil on top.


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  • Servings: 8

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  • 32 small beets
  • 3 garlic cloves
  • 1 thyme sprig
  • 6 1/2 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup unsalted pistachios
  • 1/4 cup sherry vinegar
  • 1/3 cup extra-virgin olive oil
  • 6 ounces fresh goat cheese
  • 1 cup microgreens or mâche
  • 1 tablespoon pistachio oil (optional)

How to make this recipe

  1. In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350° oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls. Toss the pistachios with 1/2 tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.

Contributed By Photo © Justin Bernhaut Published October 2006

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