BEET AND RADICCHIO SALAD WITH GOAT CHEESE AND PISTACHIOS
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
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
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
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.
CARROT AND BEET SLAW WITH PISTACHIOS AND RAISINS
Provided by Joshua McFadden
Categories Salad Side Raisin Pistachio Root Vegetable Beet Carrot Fall Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
- Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
- Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
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Provided by Allrecipes
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees 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 mache with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 17.3 g, Cholesterol 11.2 mg, Fat 12.9 g, Fiber 4.8 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 426.2 mg, Sugar 11.4 g
BEET SALAD WITH RED ONION, MINT AND PISTACHIOS
From Clean Start: Inspiring You to Eat Clean and Live well as found on the relish.com website. This made for a delicious main dish meal last night. If you don't have the beet greens, go ahead and substitute other greens: heirloom lettuce, arugula, watercress, m^ache, red loose leaf, etc.
Provided by COOKGIRl
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Preparing the beets: Cut off the greens and set aside.
- Place the beets in an ovenproof dish and add enough water to cover the bottom.
- Cover with foil and bake 1 hour or until they pierce easily with a knife.
- Remove beets from the oven and allow to cool.
- Peel and discard the skins (depending on how young the beets are I sometimes skip the peeling part). Cut them into wedges or slices. *Remember*: Keep the red beets separate from the golden beets to avoid the red beets bleeding.
- Drizzle 1/2 teaspoon of sherry vinegar on the red beets and the other one half teaspoon on the golden beets. Toss to coat and set aside.
- (Read *Note below before starting this step.) Assembling the salad: Wash well and coarsely chop the beet greens. Place in a colander.
- Slice the red onions into thin rounds and place on top of the greens.
- Boil 1 cup of water then pour over the beets and onions. Drain well and pat dry.
- Transfer to a bowl and stir in the mint and beets.
- Drizzle the vegetables with the remaining 1 teaspoon of sherry vinegar and the olive oil.
- Season to taste with salt and pepper; toss.
- Garnish with the pistachios.
- *Note: the photo that accompanied this recipe on the relish.com site shows the vegetables all arranged on a platter in their own little mounds and the ingredients were not tossed together. I chose to serve the salad with each ingredient placed in mounds for a more beautiful presentation. The nuts were of course scattered on top of the salad.
BEET SALAD WITH PISTACHIOS AND FETA CHEESE
This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle". DH and I were blessed with an abundance of beets in our vegetable garden this year and have been searching for different ways to use them. I thought this recipe sounded interesting. I have not made this yet but have plans for the near future.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small mixing bowl, whisk together orange juice, vinegar, honey and olive oil until well blended.
- Place beets through the shredding disc of a food processor, then toss with half the dressing mixture.
- Toss romaine lettuce with remaining dressing and divide among four salad plates.
- Top each plate with beets and sprinkle with pistachios and feta cheese.
Nutrition Facts : Calories 151, Fat 10.3, SaturatedFat 2.2, Cholesterol 6.3, Sodium 122, Carbohydrate 13.4, Fiber 2.4, Sugar 10.4, Protein 3.3
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4.9/5 (42)Total Time 1 hrCategory SaladCalories 390 per serving
- To roast the beets: Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
- Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
- Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
- Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure.
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