Beet and Pistachio Salad with Goat Cheese

1 bunch red beets, roasted and peeled, cut into 1/2-inch cubes

1/2 cup (8 tablespoons) extra virgin olive oil

2 1/2 tablespoons red wine vinegar

1/2 teaspoon kosher salt, more to taste

Freshly ground black pepper to taste

1 large garlic clove, minced

2 teaspoons chopped fresh tarragon

a couple handfuls of sturdy greens–escarole, arugula, or mixed greens

1/2 cup chopped fresh parsley

4 ounces chevre

2/3 cup shelled, toasted pistachios, coarsely chopped

With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.

Toss beets with 2 tablespoons vinaigrette. In a large bowl, toss greens with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

4 thoughts on “Beet and Pistachio Salad with Goat Cheese

  1. Ramona on said:

    How many sweet potatoes go into this? They are missing from the ingrediant list. Also, there is no hyperlink to pull up the roasted califlower recipe?
    Thanks for the yummy inspiration!

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