Recipes

Roasted Beet Salad with Goat Cheese and Pistachios

Name: Roasted Beet Salad with Goat Cheese and Pistachios
Total time: 60 min
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)

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

By Gerry Hayden

Updated on March 30, 2018

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

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.