Roasted Beets, Pistachio, Local Goat Cheese, Grappa Marinated Strawberries Recipe
Make Roasted Beets, Pistachio, Local Goat Cheese, Grappa Marinated Strawberries Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until tender. Let cool, peel, and cut into wedges.
- 2
Marinate the Strawberries
While the beets are roasting, wash and hull the strawberries. Slice them and place in a bowl. Pour the grappa over the strawberries and let them marinate for at least 30 minutes.
- 3
Prepare the Salad
In a large bowl, combine the roasted beet wedges, marinated strawberries (including the grappa), chopped pistachios, and crumbled goat cheese.
- 4
Dress the Salad
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
- 5
Serve
Plate the salad and serve immediately, garnished with extra pistachios and goat cheese if desired.