beet and goat cheese salad with pistachios

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Servs: 8   Prep:

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  • add   3 large red beets (1 2/3 lb without greens) <br> 2 large golden beets (1 lb without greens) <br> 1/4 cup minced shallot<br> 2 tablespoons fresh lemon juice<br> 3/4 teaspoon salt <br> 1/4 teaspoon black pepper<br> 1/4 cup pistachio oil<br> 4 oz s

Instructions

  1. Preheat oven to 425°F.
  2. Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
  3. While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
  4. When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
  5. Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth
  6. of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
  7. Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
  8. Cooks' notes:
  9. • Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
  10. • Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.