Beet and Goat Cheese Salad with Pistachios
- 3 large red beets (1 2/3 lb without greens)
- 2 large golden beets (1 lb without greens)
- 1/4 cup minced shallot
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pistachio oil
- 4 oz soft mild goat cheese
- 3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
- 1 oz mache (also called lamb's lettuce), trimmed (4 cups)
- Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
- Preheat oven to 425F.
- 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 mache with just enough remaining dressing to coat and gently mound on top of beets.
- Serve immediately.
red beets, golden beets, shallot, lemon juice, salt, black pepper, pistachio oil, goat cheese, pistachios, mache, cookie cutter
Taken from www.epicurious.com/recipes/food/views/beet-and-goat-cheese-salad-with-pistachios-107426 (may not work)