Beet and Goat Cheese Salad with Pistachios

Beet and Goat Cheese Salad with Pistachios
Photo by Quentin Bacon


  • 3 large red beets (1 2/3 lb without greens)
  • ¼ teaspoon black pepper
  • 1 ounce mâche (also called lamb's lettuce)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons salted shelled pistachios (not dyed red)
  • 2 large golden beets (1 lb without greens)
  • 4 ounces soft mild goat cheese
  • + 4 more ingredients
    • 1 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
    • ¼ cup shallot
    • ¾ teaspoon salt
    • ¼ cup pistachio oil

Preheat oven to 425°F. Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets. While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream,...

View full recipe at Epicurious


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