Salads With Pistachio Crusted Goat Cheese Recipes
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
Steps:
- Preheat oven to 425°F.
- Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
- While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
- When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
- Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
- Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
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- In a small bowl, whisk together the egg and water. Dip the goat cheese rounds into the egg mixture and then into the pistachios, coating the cheese with nuts on all sides. Place the goat cheese on the prepared sheet pan and bake for 7 minutes. Cool for 15 minutes.
- While the goat cheese rounds are baking, make the vinaigrette. Combine the honey, garlic, balsamic vinegar, salt and pepper in a small bowl. Whisk in the olive oil.
- In a large bowl, combine the baby kale, strawberries, avocado, red onions, chopped pistachios and chives. Drizzle with balsamic vinaigrette.
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- Toss the beets and onions (separately to prevent the beets from discoloring the onions) with the olive oil. Place the beets on the prepared baking sheet and roast them in the oven for 20 minutes. Add the onions to the baking sheet and roast for an additional 20-30 minutes, or until both the beets and onions are soft.
- While the beets and onions are roasting, prepare the dressing. In a medium-sized bowl whisk the maple syrup with the balsamic vinegar. When the beets come out of the oven immediately put them in the bowl and toss to coat.
- To assemble this roasted beet salad, arrange the arugula on a large platter or in individual bowls. Scatter the onions over top and top with the maple roasted beets. Pour the remaining dressing over top and serve immediately.
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