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.

Orange, Fennel, and Pomegranate Salad

I’ve been on a salad kick for the last few months because I enjoy eating them for lunch, but also because I’m watching my calorie intake to lose weight.  I’ve been addicted to my blue cheese, cranberries, and candied walnut salad for the last few weeks.  Actually, maybe even longer.  Although I haven’t gotten tired of eating it YET, I feel like I am heading in that direction very soon.  So I’ve been on the look out for new salads to mix things up a bit.  Unfortunately, my salad recipe index is very limited as making salads and wanting to eat them is a whole new adventure for me.  If you haven’t read my previous posts, I was anti-vegetables for the majority of my life.  I wanted meat and starch, and the occasional vegetable, if kimchee and pickled spicy radishes can fall into that category.  I always thought salads were a waste of stomach space, when it could rather be filled with other delicious non-vegetable foods.  Like I said before, I ate very unhealthy foods and was completely sedentary; that is, until I met my partner.

My second time visiting her (aka, our second date) in Oakland, I was greeted with a “detox salad.”  I had just finished a busy work week with lunches that consisted of either McDonald’s or Taco Bell, and she was horrified by how I ate.  So she made this salad for dinner with crusty bread.  No meat?!  I was initially disappointed, but once I delved into the salad I was amazed at how much I enjoyed it.  With a few pieces of buttered bread and a plate of salad, I was surprisingly full and felt refreshed.  And that was the beginning of my departure from just meat and starch to an enjoyment and crave for vegetables, albeit it took some time to get to this place.  But who’s keeping track anyways, right?

I came across a recipe that called for orange slices, thinly sliced fennel, and a salad topped with pomegranate seeds that immediately called for my attention.  We love oranges, we’re always looking for things that use fennel (again, limited fennel recipe index), and recipes that call for pomegranate seeds (not just to make POM juice)… so this was perfect!  We made this for our small dinner party, and the salad was a huge success.  The mixture of flavors really compliment one another.  In fact, this may just be my new favorite salad.  Yay!

Orange, Fennel, and Pomegranate Salad (adapted from Good Life Eats)

Your favorite spring salad mix
2 medium oranges
1 carton of fresh pomegranate seeds (available at Whole Foods, or one whole pomegranate with seeds removed)
1 medium fennel bulb, thinly sliced
1 tablespoon white balsamic vinegar
2 tablespoon fresh squeezed orange juice
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Honey or agave syrup

Combine the vinegar, juice, oil, salt and pepper in a mixing bowl.  Add honey or agave syrup to sweeten the dressing just a little bit.  Whisk all the ingredients together and set aside.  Add a little more extra virgin olive oil if you’d like, and conversely, decrease the amount of orange juice.  We like our dressing on the citrus-y, but on the light oily side.

Remove the peel and pith from the orange by cutting the top and bottom off, and the outside perimeter of the orange.  Cut the orange into into rounds.

Prepare salad on individual serving plates.  Arrange the salad with the lettuce, fennel slices, orange, and topped with pomegranate seeds.  Pour the dressing over the salad and enjoy!

Serving size: 2 individual salads

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