Roasted Beet Salad with Goat Cheese and Pistachios

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

Roasted Beet Salad with Goat Cheese and Pistachios
Photo: © Justin Bernhaut
Active Time:
40 mins
Total Time:
1 hrs
Yield:
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

  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.

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