Roasted Beet, Goat Cheese & Pistachio Vinaigrette Salad

Ingredients

VINAIGRETTE

1 shallot, minced
1 garlic clove, minced
3 Tbs. Herb vinegar
1 Tbs. Cider vinegar
1/2 cup olive oil
1/4 cup pistachio oil
1/4 cup pistachio nuts, toasted and chopped fine
Salt and pepper to taste

SALAD

4 medium red beets, roasted, peeled and cut into ½ inch wedges
4 medium golden beets, roasted, peeled and cut into ½ inch wedges
1/2 cup pistachio nuts, toasted
8 oz. Fresh goat cheese, divided into 8 portions
4 cups fresh baby greens
1/4 cup chives, chopped
Red onion, sliced very thin

Instructions:

1. Place beets on pan in preheated 375 degree oven and roast for 7 - 14 minutes. Skins should not brown or shrivel.

2. Remove from oven and let cool.

3. When cool, remove skins and cut into ½ inch wedges.

4. In a small bowl combine the shallots, garlic and both vinegars.

2. Whisk in the oils in a slow steady stream. Season with salt and pepper, set aside.

3. Toss the baby greens with just enough vinaigrette to coat. Divide among eight plates.

4. Place the goat cheese in the center of each salad.

5. Arrange the beets around the goat cheese.

6. Scatter the chives and the pistachios on each plate and drizzle a little more vinaigrette over the top.

7. Top with red onions.

Helpful Hints:

Beets can be prepared a day or two before and stored in a plastic airtight container or bag in the refrigerator to make the salad quick to fix.

Submitted By :

Korbel Champagne

NOTE: The recipes we provide on Chiff.com were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.