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Roasted Beet Salad with Goat Cheese and Pistachios
Nb persons: 4
Yield:
Preparation time: 1 hour
Total time:
Source: Kristy
| 12 medium | beets, (half golden and half red) |
| 3 | garlic cloves |
| 1 | thyme sprig |
| 4 ½ tbs | canola oil |
| Kosher salt & pepper | |
| ½ cup | unsalted pistachios |
| 2 Tbs | cup sherry vinegar |
| 2 Tbs | extra-virgin olive oil |
| 4 oz | fresh goat cheese, crumbled |
| 1 cup | lettuce, (microgreens or mache) |
| 1 tbs | pistachio oil, (optional) |
In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350° oven for 30-45 minutes, until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls.
Toss the pistachios with ½ tablespoon of the canola oil and season with salt and pepper. Toast in the oven or on the stove.
In a bowl, whisk the vinegar with the olive oil and remaining two tablespoons canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter.
Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.
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