BEET, PISTACHIO AND WHIPPED GOAT CHEESE SALAD
1 red beet, greens trimmed
1 golden beet, greens trimmed
3 Tbsp extra virgin olive oil, plus extra for roasting beets
salt and freshly ground black pepper
1/2 cup heavy cream
8 oz fresh goat cheese, at room temperature
white pepper
2 small shallots, minced
1 clove garlic, minced
1 tsp honey
2 Tbsp sherry vinegar
1 Tbsp fresh dill, minced
1 cup crushed pistachios
Preheat oven to 375ºF. Rub beets with olive oil and generous amount of
salt. Wrap separately in foil and bake until tender, about 1 hour.
Cool, peel and dice uniformly.
Whip heavy cream until stiff peaks form, fold in goat cheese and
pepper. Mix shallots, garlic, honey, sherry vinegar, olive oil, dill,
salt and pepper. In different bowls, toss half of this mixture with
gold beets and half with red beets. In clear decorative glasses, layer
red beets, gold beets and cheese. Top with generous amount of crushed
pistachios and keep refrigerated until ready to serve.
Servings: 6
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