Beet and Radicchio Salad with Goat Cheese and Pistachios

Edit
Beet and Radicchio Salad with Goat Cheese and Pistachios

Here's a hearty roasted beet salad that doesn't take hours to make. Cutting the beets up into small cubes shortens the cooking time and results in all over caramelization that you don't get with roasted whole beets. By the time you're finished prepping the rest of the salad, the beets will be done.

Rating

Ingredients

  • 2pounds red beets, peeled, cut into 1/2-inch cubes
  • 1/2cup (8 tablespoons) extra virgin olive oil
  • 2 1/2tablespoons red wine vinegar
  • 1/2teaspoon kosher salt, more to taste
  • Freshly ground black pepper to taste
  • 1large garlic clove, minced
  • 2teaspoons chopped fresh tarragon
  • 1head radicchio, cut into bite-size pieces (about 4 cups)
  • 1large head endive, cut into bite-size pieces (about 2 cups)
  • 1/2cup chopped fresh parsley
  • 4ounces bucheron or other goat cheese, cut into cubes
  • 2/3cup shelled, toasted pistachios, coarsely chopped
Set base servings to enable scaling:

Directions

Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.

In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.

With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.

Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

Nutrition

Info
Trans Fat: 0 gramsFat: 29 gramsCalories: 364Saturated Fat: 6 gramsUnsaturated Fat: 21 gramsSodium: 371 milligramsSugar: 11 gramsFiber: 7 gramsCarbohydrate: 21 gramsProtein: 9 grams
Salads

Source: https://cooking.nytimes.com/recipes/1012645-beet-and-radicchio-salad-with-goat-cheese-and-pistachios