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Restaurants›Scalo›Roasted Beets, Pistachio, Local Goat Cheese Recipe

Roasted Beets, Pistachio, Local Goat Cheese Recipe

Inspired by Scalo

Time2h

Serves4

Grappa Marinated Strawberries, Champagne & Preserved Lemon Vinaigrette

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Ingredients

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For the Roasted Beets

4 medium Beets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

For the Grappa Marinated Strawberries

2 cups Strawberries

1 tbs Grappa

1 tbs sugar

For the Champagne & Preserved Lemon Vinaigrette

3 tbs champagne vinegar

6 tbs olive oil

1 tbs Preserved lemon, finely chopped

1 tsp Honey

1 to taste Celtic sea salt

1 to taste black pepper

For the Assembly

1 cup Local goat cheese, crumbled

1 cup Pistachios, chopped

2 cups Fresh arugula or mixed greens

Method

Prepare the Roasted Beets

1

Roast the Beets

Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil with a drizzle of olive oil, salt, and pepper. Roast for about 45-60 minutes, or until the beets are tender when pierced with a fork. Once done, let them cool, then peel and slice.

Prepare the Grappa Marinated Strawberries

2

Marinate the Strawberries

In a bowl, combine sliced strawberries, grappa, and sugar. Let marinate for at least 30 minutes to allow the flavors to meld.

Make the Vinaigrette

3

Mix the Vinaigrette

In a small bowl, whisk together champagne vinegar, olive oil, preserved lemon, honey, salt, and pepper. Adjust seasoning to taste.

Assemble the Salad

4

Combine and Serve

On a serving platter, layer the roasted beet slices, followed by the arugula or mixed greens. Top with crumbled goat cheese, marinated strawberries, and chopped pistachios. Drizzle with the vinaigrette before serving.