4.3 4

Roasted Beet Salad with Goat Cheese and Pistachios

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

slideshow  More Salad Recipes

  • Total Time:
  • Servings: 8

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 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)


  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

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


468628 2013-12-06 Gerry Hayden fall|winter|entertaining|roasting|dinner-party|mothers-day|new-years-eve|american|appetizers-starters|salads|8|vegetarian october-2006,Gerry Hayden,North Fork Table and Inn,roasted beet salad,salad with goat cheese and pistachios,salad recipe,roasted vegetables,vegetarian recipe recipes,roasted-beet-salad-with-goat-cheese-and-pistachios 468628