Beet and Goat Cheese Salad With Pistachios Recipe
Beet and Goat Cheese Salad with Pistachios
Active time: 30 min Start to finish: 2 1/2 hr
Ingredients
Makes 8 servings
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)
Step 1
Step 2
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.
Step 3
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
Step 4
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.
Step 5
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.
Step 6
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
Cooks' notes:
Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using. • Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.
How would you rate Beet and Goat Cheese Salad with Pistachios?
Reviews (116)
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I steamed the beets, sliced them and put them into a large bowl, then grated the goat cheese gruyere into them while still warm, then tossed in the dressing and pistachio nuts. Tossed it all together. I was not concerned with presentation. Kept it simple. Yummy flavors.
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I have made this salad for years and it is wonderful. I often make it for company dinners because not only is it beautiful, but it is not something everyone has every day. i change nothing!!
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I prefer a more rustic presentation - I just slice the beets into thin rounds and layer into a platter. The flavors are so simple yet outstanding. It's crazy how easy it is to make this, and it's so much better than what I've had in restaurants. I didn't have pistachio oil so used extra virgin olive oil instead. A keeper!
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I have made this recipe a couple times. This time I used two pieces of Radicchio standing up on top of the beets and butter lettuce surrounding the beets on the bottom. I placed each piece of torn lettuce to lay on top of each other to form a nice looking plate. I used Walnut oil and roasted walnuts. I placed about 5-6 walnuts on the circle of lettuce. The red and yellow beets with the radicchio cut in long pieces and standing straight up on top looks quick attractive.
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This is a winner. Elegant with clear and simple favours which add up to much more than the sum of their parts. Also, the presentation is fab and results in gasps from guests. Funnily, as others have mentioned, it isn't difficult to make. This is what modern cooking is all about. Too bad that there isn't a lot of it to find on the internet.
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Easy and delicious. Did not have pistachio oil, substituted with grapeseed oil. Also add some thyme to the vinaigrette.
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Oops, I forgot to give it a well-deserved four forks.
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I'm happy that I finally made these, as I have been wanting to for a long time. Used arugula on top, but otherwise exactly as written. They are so cute I had to take a picture, and tasty too! Worth the effort for sure!
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Made this in a triffle bowl as one large layered salad for Easter dinner. It was beautiful and delicious! Don't skip those pistachios-they really add a nice texture to the dish.
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I served this last night at my dinner party. Everyone LOVED it. I couldn't find yellow beets and used grilled yellow peppers instead. Beautiful presentation. Guests were impressed!
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This recipe was a real crowd-pleaser! Not only did the presentation look impressive, the combination of flavors was delicious. The assembly of the recipe was a bit tedious - but well worth the effort given the happy faces around the table.
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Won everyone over with this dish--even my skeptical boyfriend.
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Definitely tasty, but I tried making it as one large group salad and it didn't look too pretty. I will try to make it in single servings next time.
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I made this salad with a couple of changes, and it was delicious. I used roasted yellow pepper in place of golden beet and I made my own pistachio oil. Would definitely make it again. I did not have a cookie cutter but I cut a ring from a plastic container.
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I was unable to get mâché or pistachio oil, so I used spring mix and walnut oil. I did not mold the beets because my family would not have eaten this salad if they knew it had beets in it. Only one of the six did not clean their plate. ( all his salads are covered in ranch dressing and cheddar cheese, so I was not surprised.) So far this my favorite recipe for my rather abundant crop of beets.
Beet and Goat Cheese Salad With Pistachios Recipe
Source: https://www.epicurious.com/recipes/food/views/beet-and-goat-cheese-salad-with-pistachios-107426
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