Roasted Beet Salad with Goat Cheese and Pistachios
Recipe Date:
July 3, 2019
Serving Size:
8
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 32 Small beets
- 3 Garlic cloves
- 1 Thyme Sprig
- 6 1/2 tbsps Canola Oil
- Kosher salt & Freshly ground pepper
- 1/2 cup Unsalted pistachios
- 1/4 cup Sherry vinegar
- 1/3 cup Extra-virgin olive oil
- 6 ozs Fresh goat cheese
- 1 cup Microgreens
- 1 tbsp Pistachio Oil (optional)
Directions
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 minutes, or 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 1/2 tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of 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.