When summer fades into fall there is nothing better than to gather up earth’s rich produce. I adore root vegetables for their complexity of flavor and ability to withstand heat. In all of their glorious colors, beets are my favorite to experiment with.
That’s just what I did when I tried this wonderful recipe from an old Gourmet magazine. This makes a perfect dish for entertaining this fall. Bon Appetite! xo Amanda, www.mmestyle.com
Beet and Goat Cheese Salad with Pistachios
What you’ll need:
- 6 large red beets (without greens)
- 4 large golden beets (without greens)
- 1/2 cup minced shallot
- 4 tablespoons fresh lemon juice
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil (if you can find pistachio oil use it)
- 8 oz soft mild goat cheese, crumbled
- 6 tablespoons salted pistachios, coarsely chopped
Preheat oven to 425°F.
Separately wrap red and golden beets in foil and bake in oven until tender, 1 to 1 1/2 hours. Unwrap beets.
While beets are cooling, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/2-inch dice and put in separate bowls. Add 5 tablespoons of dressing to each bowl and toss to coat.
Using an 8″ springform pan, put the red beets in a layer on the bottom. Next layer the golden beets on top. Then sprinkle the goat cheese over the golden beets. Gently undo the springlock and remove the sides. Drizzle the remaining dressing over the salad and scatter with some pistachios.