Roasted Golden Beet Carpaccio Salad
2014-09-13 21:05:32
Serves 2
The delicate flavor of roasted golden beets topped with goat cheese and toasted pistachio nuts make the perfect combination for a delicious salad!
Ingredients
- 2 cups red leaf lettuce, cut into ribbons
- 3 medium golden beets
- kosher salt
- 3 1/2 Tbsp olive oil
- 1 Tbsp peach balsamic
- 1 small shallot, sliced thin
- 1/8 cup toasted pistachio nuts, rough chopped
- 1/4 cup crumbled goat cheese (or feta)
- 1 tsp chopped fresh chives
- 1 1/2 tsp chopped fresh marjoram
- flake salt
- fresh ground pepper
Instructions
- Preheat oven to 375°.
- Scrub and trim beets and dry with a paper towel. Place them on a sheet of foil and drizzle with 1 1/2 Tbsp olive oil. Sprinkle lightly with kosher salt. Wrap the foil around the beets and seal and place the foil wrapped beets on a baking sheet. Place in oven and roast for about 50 min or until tender. Remove from oven and let cool 20 minutes covered.
- While the beets are cooking, toast the pistachio nuts in a small dry fry pan until lightly browned and aromatic. Shake pan occasionally and watch closely so you don't overcook them or they will turn bitter. Remove to a plate to cool.
- In a small bowl add the peach balsamic vinegar. Slowly whisk in 2 Tbsp olive oil until emulsified and thick. Add the shallots, sprinkle with salt and pepper to taste and let sit to allow the shallots to mellow.
- Wash and dry the lettuce leaves and cut into 1" ribbons.
- When the beets have cooled, remove the skins. They should come off easily with your hands or use paper towels to help ease them off. Using a mandolin or a sharp knife uniformly slice the beets very thin.
- To assemble the salad, line a platter with the lettuce ribbons. Arrange the beets on top in a circular pattern in the center, overlapping them slightly. Sprinkle the goat cheese on top and drizzle with the vinaigrette. Finish with the pistachio nuts and fresh chopped herbs. Sprinkle flake salt and fresh ground pepper to taste.
Notes
- I love using peach balsamic vinegar in my vinaigrettes with certain vegetables and fruits. In this case, it compliments the beets well and doesn't overpower the rest of the salad ingredients.
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