Thursday, July 17, 2014

Recipe of the Week: Beet Salad with Goat Cheese and Pistacios

It's been a hot summer here in Portland with already a dozen days with temperatures in the 90's (today and tomorrow near 100 - thankfully we are in a cool down through the weekend)!!!

This salad looks so refreshing and is the perfect side dish to a grilled steak, a chicken breast or a piece of fish.


Beet Salad with Goat Cheese and Pistachios

Serves 2-4


4 beets (red or golden)
1 garlic glove, minced
1 thyme sprig, leaves removed and chopped
2 tablespoons olive oil
salt and pepper
1/2 tablespoon olive oil
1/4 cup pistachios
2 tablespoons sherry vinegar
2 tablespoons olive oil
3 ounces fresh goat cheese
1 cup arugula or micro greens


In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons oil; season with salt and pepper.  Cover with foil and bake in a 350 degree oven for 30 minutes or until beets are tender.  Let beets cool, then quarter them.

Transfer beets to a bowl (if using both red and golden, keep separate). 

Toss the pistachios with 1/2 tablespoon oil and season with salt and pepper.  Toast in the oven for 5 minutes (you can do this while the beets are roasting).  Once they have cooled, I like to give them a bit of a rough chop.

In a bowl, whisk the vinegar with the olive 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 pistachios.  Top with greens then serve.

Image courtesy of Google Images
Recipe slightly adapted from Food & Wine Magazine