Delicious and sweet, roasted beets and creamy, tangy goat cheese buddy up in this simple yet satisfying salad. The salty pistachios add a nice crunch and burst of flavor.
- 8 cups fresh salad greens or arugula
- 5 large red or yellow beets
- 1/4 cup minced shallot
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 4 ounces Mackenzie Creamery Chevre
- 1/4 cup balsamic glaze
- 4 tablespoons salted
Preheat the oven to 425 degrees. Wrap the beets in heavy-duty aluminum foil. Roast on the middle rack of the oven 1 to 1½ hours or until tender when pierced with the tip of a knife. Unwrap and when cool enough to handle, peel the skins off and cut into ¼-inch thick slices. Place the beets in a large bowl.
While the beets are cooling whisk together the shallot, lemon juice, salt and pepper. Add the olive oil in a slow steady stream, whisking constantly. Add 2 1/2 tablespoons of dressing to beets and toss to coat.
Divide the lettuce between eight chilled salad plates. Top each with some of the beets and the crumbled cheese. Drizzle the remaining dressing over each salad along with some of the balsamic glaze. Scatter with the chopped pistachios and serve.
Note: Look for balsamic glaze in the gourmet aisle of your grocery store but here’s an easy way to make your own. Bring 1/2 cup of balsamic vinegar to a boil in a small saucepan. Reduce the heat to medium and cook for 10 to 12 minutes or until the liquid is reduced by half. Remove from the heat and stir in a teaspoon of honey and a pinch of salt. Let cool to room temperature before using. The glaze can be made ahead and refrigerated for up to three weeks.