Roasted Beet Salad With Goat Cheese And Pistachios

The fact is fresh roasted beets have no resemblance to those canned pickled ones and i have seen many haters come around when they taste an actual fresh beet. Ingredients 32 small beets 3 garlic cloves 1 thyme sprig 6 1 2 tablespoons canola oil kosher salt and freshly ground pepper 1 2 cup unsalted pistachios 1 4 cup sherry vinegar 1 3 cup extra virgin olive oil 6 ounces fresh goat cheese 1 cup microgreens or mâche 1 tablespoon pistachio oil optional. 2 ounces fresh goat cheese 2 tablespoons mustard vinaigrette or balsamic vinaigrette 1 4 cup pistachios shelled and toasted drizzle the beets with olive oil and salt.

Olivia Luz

Season with a little salt and pepper. Divide the dressed lettuce between 4 6 plates depending on the serving size you want then top with the roasted beets. It is a very simple salad which combines some great flavors together. Cut them into wedges place them in a bowl and drizzle them with a little vinaigrette. Crumble the goat cheese over each salad and sprinkle with chopped pistachios.

Top with the beets pistachios and cheese. Drizzle with a little vinaigrette and toss to coat. Beets arugula goat cheese and pistachio salad crumbled goat cheese you can use other cheese if you are not a fan of goat arugula and toasted salted pistachios are arranged on salad plates. 4 add the greens to a shallow serving bowl. If the plain just roasted beets don t then this roasted beet salad with goat cheese and pistachios certainly will bring them around.

Then top with seasoned beets. I usually drizzle a little extra vinaigrette over each salad then serve the rest at the table for anyone who wants more. Peel and the beets. Then top with seasoned beets. Top with the beets pistachios and cheese.

RELATED ARTICLE :

Peel and the beets. Season with a little salt and pepper.