Beet, Arugula, Goat Cheese, Pistachio Aillade, Vinaigrette Recipe
Indulge in a vibrant salad featuring earthy roasted beets, fresh peppery arugula, and creamy goat cheese, all harmoniously drizzled with a zesty vinaigrette. Topped with a crunchy pistachio aillade, this dish offers a delightful contrast of textures and flavors that will awaken your palate and brighten your day.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Components
Method
Preparation
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes until tender. Allow to cool, peel, and slice.
- 2
Make the Aillade
In a food processor, combine chopped pistachios, a pinch of salt, and a drizzle of olive oil. Blend until a coarse paste forms. Adjust the consistency with more oil if necessary. Set aside.
- 3
Prepare the Salad
In a large bowl, combine the roasted beet slices and arugula. Gently toss to mix.
- 4
Add Cheese and Aillade
Top the salad with crumbled goat cheese and dollops of the pistachio aillade.
- 5
Make the Vinaigrette
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad.
- 6
Serve
Serve the salad immediately, garnished with additional pistachios if desired.