Garden Beet Salad Recipe
Heirloom beets, goat cheese, pistachio crumble, citrus vinaigrette.
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Ingredients
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Salad Base
Pistachio Crumble
Citrus Vinaigrette
Method
Prepare the Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash the heirloom beets thoroughly and trim the tops. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes or until tender when pierced with a fork.
- 2
Cool and Peel
Once the beets are done, remove them from the oven and allow them to cool for about 15 minutes. Once cooled, peel the skins off using your hands or a paper towel. Cut the beets into wedges or slices.
Prepare the Pistachio Crumble
- 3
Make the Crumble
In a food processor, pulse the shelled pistachios until they are coarsely chopped. Do not over-process; you want a crumbly texture. In a small bowl, mix the chopped pistachios with olive oil and salt until combined.
Make the Citrus Vinaigrette
- 4
Combine Ingredients
In a bowl, whisk together the fresh orange juice, lemon juice, honey, and Dijon mustard until well blended. Gradually add the olive oil while whisking continuously until the dressing is emulsified. Season with salt and black pepper to taste.
Assemble the Salad
- 5
Combine the Salad
In a large bowl or serving platter, arrange the mixed greens as the base. Top with the sliced roasted beets, crumbled goat cheese, and the pistachio crumble.
- 6
Dress the Salad
Drizzle the citrus vinaigrette over the salad just before serving. Toss gently to combine, or serve the dressing on the side for guests to add to their liking.