Roasted Beet and Goat Cheese Salad with Pistachios

We love roasted beets.  We also love goat cheese.  We especially love when the two ingredients are combined to yield the yummiest result… roasted beet and goat cheese salad.  It’s the perfect pairing of the two ingredients.  If it’s on the menu, it’ll end up on our table for us to enjoy!

I’m always on the lookout for a recipe to one-up the last beet and goat cheese salad.  Before finding this recipe, I always found roasting beets to be time consuming because I always thought you had to remove the outer skin before roasting.  And the task was always seemed so daunting with a vegetable peeler!  After peeling the skin, I sliced the raw beets (which are hard to slice uniformly in it’s raw form!) very carefully not to cut myself into 1/2-inch slices, drizzled a little olive oil, salt and pepper, and threw it into the oven at 400 degrees.  I thought roasted beets should be a little crispy, and well, they always came out burnt and crispy.  Blech.  So I gave up making roasted beet salads and left it to the experts.  Well, I stumbled across this recipe and it was like magic.  A sense of cooking clarity.  You roast the beets with skin and all, and you can just simply “slip off” the skin once the beets are cool to handle!!  What?!  I wish I discovered this technique a few years ago!

Anyhow, this recipe is the perfect salad prescription to impress your dinner guests!

Roasted Beet and Goat Cheese Salad (adapted from Epicurious)

3 large red beets (1 2/3 lbs without greens)
2 large golden beets (1 lb without greens)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
4 ounces soft mild goat cheese
3 tablespoons unsalted shelled pistachios, coarsely chopped
1 ounce mache (aka, lamb’s lettuce) or watercress, trimmed (4 cups)

Special equipment: a 2.5 inch round cookie cutter (without handle; at least 2 inches high)

Preheat oven to 425°F.

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.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

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.

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 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.

Toss mâche or watercress with just enough remaining dressing to coat and gently mound on top of beets.  Serve immediately.

Note: beets can be roasted and diced one day ahead and chilled, covered, in two separate bowls.  Bring to room temperature before serving.  If you will not be serving all 8 salads, only dress the amount you need because I found that the already dressed beets were a little mushy the day after as leftovers.

Makes 8 servings.

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