Beet And Goat Cheese Salad With Pistachios Recipes

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BEET AND GOAT CHEESE SALAD WITH PISTACHIOS



Beet and Goat Cheese Salad with Pistachios image

Categories     Salad     Cheese     Nut     Vegetable     Roast     Christmas     Vegetarian     Goat Cheese     Pistachio     Beet     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 12

3 large red beets (1 2/3 lb 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 pistachio oil
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
Special Equipment
a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

Steps:

  • 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 with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

BEET SALAD WITH WALNUTS AND GOAT CHEESE



Beet Salad with Walnuts and Goat Cheese image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h8m

Yield 4 servings

Number Of Ingredients 8

2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1/2 cup walnuts
1 bunch arugula, trimmed and torn
1/2 medium head escarole, torn
4 ounces goat cheese, (preferably aged goat cheese) crumbled

Steps:

  • Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
  • Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
  • Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
  • Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

Provided by Guy Fieri

Categories     appetizer

Time 2h50m

Yield 6 servings

Number Of Ingredients 17

1/2 pound beets, ends trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/3 cup pine nuts
4 ounces goat cheese
4 cups baby greens
4 cups baby spinach
Tarragon Dressing, recipe follows
4 very thin slices red onion, separated
1/4 cup rice vinegar
2 teaspoons dried tarragon
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
  • Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
  • When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
  • In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.

SALADS WITH PISTACHIO-CRUSTED GOAT CHEESE



Salads with Pistachio-Crusted Goat Cheese image

Looking for something a little different for supper? "This vegetarian main-dish salad pairs walnuts, juicy oranges and tomatoes with warm, pistachio-crusted goat cheese medallions and a splash of vinaigrette," says Gloria. Serve with a crusty loaf of French bread. Gloria Bradley - Naperville, IL

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 cups torn mixed salad greens
2 medium oranges, peeled and segmented
1 cup cherry tomatoes
1/2 cup chopped walnuts, toasted
1/4 medium red onion, thinly sliced
2 tablespoons orange juice
1 tablespoon white wine vinegar
1 teaspoon grated orange zest
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
6 tablespoons walnut or olive oil, divided
1/3 cup pistachios
4-1/2 teaspoons seasoned bread crumbs
1 log (4 ounces) fresh goat cheese

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the orange juice, vinegar, orange zest, honey, salt, cumin and 5 tablespoons walnut oil. Pour over salad; toss to coat. Divide among four serving plates., Place pistachios in a food processor; cover and process until ground. Transfer to a small bowl; stir in bread crumbs. Cut goat cheese into four slices; brush slices with remaining oil. Coat in crumb mixture., In a small nonstick skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown. Place on salads.

Nutrition Facts : Calories 424 calories, Fat 36g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 508mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.

ROASTED BEET, PEACH AND GOAT CHEESE SALAD



Roasted Beet, Peach and Goat Cheese Salad image

This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.

Provided by Megancake

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 2h40m

Yield 2

Number Of Ingredients 10

2 beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted, and sliced
2 shallots, chopped
¼ cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
¼ cup walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
  • Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Nutrition Facts : Calories 691.2 calories, Carbohydrate 37.7 g, Cholesterol 44.8 mg, Fat 52.8 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 15.2 g, Sodium 555.4 mg, Sugar 21.8 g

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.

Provided by Donna

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

Steps:

  • Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
  • While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  • Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g

BEET AND RADICCHIO SALAD WITH GOAT CHEESE AND PISTACHIOS



Beet and Radicchio Salad With Goat Cheese and Pistachios image

Here's a hearty roasted beet salad that doesn't take hours to make. Cutting the beets up into small cubes shortens the cooking time and results in all over caramelization that you don't get with roasted whole beets. By the time you're finished prepping the rest of the salad, the beets will be done.

Provided by Melissa Clark

Categories     weekday, salads and dressings, appetizer

Time 1h15m

Yield 6 appetizer-size servings

Number Of Ingredients 12

2 pounds red beets, peeled, cut into 1/2-inch cubes
1/2 cup (8 tablespoons) extra virgin olive oil
2 1/2 tablespoons red wine vinegar
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
2 teaspoons chopped fresh tarragon
1 head radicchio, cut into bite-size pieces (about 4 cups)
1 large head endive, cut into bite-size pieces (about 2 cups)
1/2 cup chopped fresh parsley
4 ounces bucheron or other goat cheese, cut into cubes
2/3 cup shelled, toasted pistachios, coarsely chopped

Steps:

  • Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
  • In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
  • With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
  • Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 29 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 370 milligrams, Sugar 11 grams

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From herlongwayhome.com


SIMPLE BEET SALAD WITH GOAT CHEESE AND NUTS OVER GREENS
Boil the beets until soft (check their tenderness with a fork). Let them cool down, then peel and slice. 2. Arrange greens on a plate. 3. Add beets, goat cheese, hazelnuts, and pomegranate seeds. 4. Make the dressing by combining together 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1 Tsp dijon mustard, ⅛ tsp salt, and ⅛ tsp ground black pepper.
From allweeat.com


MAPLE ROASTED BEET SALAD + PISTACHIO GOAT CHEESE - THE ENDLESS …
2015-11-20 Put the ground pistachios into a bowl. Take a teaspoon of goat cheese and roll it into a ball then roll the ball in the ground pistachios. Repeat with the remaining goat cheese. ½ cup goat cheese, ½ cup shelled pistachios. To assemble this roasted beet salad, arrange the arugula on a large platter or in individual bowls.
From theendlessmeal.com


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