Roasted Beet Salad With Arugula Pistachios And Goat Cheese Recipes
ROASTED BEET SALAD WITH ARUGULA, PISTACHIOS, AND GOAT CHEESE
Candy-sweet beets are the centerpiece of this healthy, colorful, and flavorful salad.
Categories vegetarian beet salad beets Pistachios salad arugula goat cheese nuts mediterranean
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Wrap each beet tightly in tinfoil and roast on a sheet pan in the oven about an hour. When a sharp knife slides into beets with little resistance, remove them and set aside.
- When beets are cool enough to handle, trim ends and peel off the skin with your fingers. (If desired, wear rubber gloves to avoid stained fingers.) Slice beets into thick wedges, and sprinkle lightly with salt and pepper. Set aside.
- In a small bowl, combine lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly pour in olive oil, whisking until vinaigrette comes together. Taste and add more salt, pepper, lemon juice, or olive oil as needed.
- Fill a large serving bowl with arugula and toss with half the lemon vinaigrette. Arrange beets on top, alternating red and yellow slices and making sure to use an even amount of both colors. Add dollops of goat cheese and sprinkle with pistachios. Drizzle with remaining lemon vinaigrette and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
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.
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