Roasted Beet Salad with Goat Cheese and Pistachios
Gerry Hayden intensifies the nuttiness of his beet salad by drizzling pistachio oil on top.
Roasted Beet Salad with Goat Cheese and Pistachios
Roasted Beet Salad with Goat Cheese and Pistachios
© Justin Bernhaut
Roasted Beet Salad with Goat Cheese and Pistachios
- ACTIVE: 40 MIN
-
TOTAL TIME:
1 HR
- SERVINGS: 8
Ingredients
- 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)
Directions
- 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.
Roasted Beet Salad with Goat Cheese and Pistachios
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