Beet and Radicchio Salad With Goat Cheese and Pistachios

Name: Beet and Radicchio Salad With Goat Cheese and Pistachios
Yield: 4 Servings
Ingredients: 1.5 pounds fresh beets, peeled and trimmed or buy already prepared; olive oil, about 8 tablespoons or less if not roasting beets; 2 1/2 tablespoons red wine vinegar; salt and pepper; 1large garlic clove, minced; 2 teaspoons chopped fresh tarragon; about 4 cups of radicchio, cleaned and torn/cut into bite-size pieces; 2 small endives, cut into bite-size pieces; 1/4 cup flat leaf parsley, stems removed and finely chopped; 4ounces bucheron or other goat cheese, cut into cubes; ⅔cup shelled, toasted pistachios, coarsely chopped

Salads featuring beets and radicchio can be absolutely delicious and visually appealing. The combination of these two ingredients offers a nice balance of flavors, textures, and colors.

Beet and Radicchio Salad With Goat Cheese and Pistachios

Salads featuring beets and radicchio can be absolutely delicious and visually appealing. The combination of these two ingredients offers a nice balance of flavors, textures, and colors.

Posted by Barbara

Ingredients

Recipe serves: 4-6

	1.5 pounds fresh beets, peeled and trimmed or buy already prepared
	olive oil, about 8 tablespoons or less if not roasting beets
	2 1/2 tablespoons red wine vinegar
	salt and pepper
	1large garlic clove, minced
	2 teaspoons chopped fresh tarragon
	about 4 cups of radicchio, cleaned and torn/cut into bite-size pieces
	2 small endives, cut into bite-size pieces
	1/4 cup flat leaf parsley, stems removed and finely chopped
	4ounces bucheron or other goat cheese, cut into cubes
	⅔cup shelled, toasted pistachios, coarsely chopped

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Posted by Barbara

time
1 hour 15 minutes or less
serves
4
skill level
Medium

Ingredients

1.5 pounds fresh beets, peeled and trimmed or buy already prepared
olive oil, about 8 tablespoons or less if not roasting beets
2 1/2 tablespoons red wine vinegar
salt and pepper
1large garlic clove, minced
2 teaspoons chopped fresh tarragon
about 4 cups of radicchio, cleaned and torn/cut into bite-size pieces
2 small endives, cut into bite-size pieces
1/4 cup flat leaf parsley, stems removed and finely chopped
4ounces bucheron or other goat cheese, cut into cubes
⅔cup shelled, toasted pistachios, coarsely chopped

Directions

1 Done	Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
2 Done	for beets, or skip In a large bowl, toss together the beets, 2 tablespoons oil, ½ 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.
3 Done	Cut the beets into 1/2 inch pieces.
4 Done	Mash garlic with ½ 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.
5 Done	In a large salad bowl toss beets with 2 tablespoons of the vinaigrette. Add the radicchio, endive and parsley. Toss with remaining vinaigrette. Add cheese, and toss gently. Serve garnished with pistachios.