Roasted Beet Recipe
Beet medley, whipped goat cheese, pistachio, arugula, pistachio oil, balsamic reduction.
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Ingredients
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Beet Medley
Whipped Goat Cheese
Salad Assembly
Method
Beet Medley
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash and scrub the beets thoroughly to remove any dirt. Trim the tops and tails.
- 2
Roast the Beets
Wrap each beet in aluminum foil, drizzle with olive oil, and season with salt and black pepper. Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
- 3
Whipped Goat Cheese
- 4
Blend the Cheese
In a mixing bowl, combine the goat cheese, cream cheese, heavy cream, and honey. Use a hand mixer or a food processor to blend until smooth and creamy.
- 5
Add Flavor
If using, add the fresh thyme and blend again until incorporated. Adjust the consistency with more heavy cream if necessary.
Salad Assembly
- 6
Prepare the Salad
In a large mixing bowl, add the arugula and toss with the pistachio oil to coat evenly.
- 7
Combine Ingredients
Gently fold in the roasted beet wedges and chopped pistachios.
- 8
Drizzle and Serve
Plate the salad and dollop generous amounts of the whipped goat cheese on top. Drizzle with balsamic reduction before serving.
