Ruby & Golden Beet Salad with Goat Cheese and Pistachio Dressing for 83 large red beets
2 large golden beets
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
4 oz soft mild goat cheese
3 tablespoons shelled pistachios, finely chopped
1 oz mâche, trimmed (4 cups)
Preheat oven to 425°F. Separately wrap red and golden beets in foil and roast in oven, 1 - 1 1/2 hours. Unwrap and allow to cool.
Whisk together shallot, lemon juice, chopped pistachios, salt, and pepper in a small bowl, then add oil in a stream, whisking. Allow to sit at room temperature while the beets are roasting.
When beets are cool enough to handle, slip off and discard skins. Dice red and golden beets into 1/4" dice and put in separate bowls. Add almost half of the dressing to each bowl and toss to coat (saving at least a tablespoon of dressing). Place a 2 to 2 1/2" cookie cutter in the center of 1 of 8 salad plates. Put 1/8 of the red beets into the cutter and press down with your fingertips or a spoon. Crumble 2 teaspoons goat cheese on top, then 1/8 of the golden beets, packing down. Gently lift cutter up and away from stack. Make 7 more servings in same manner.
Strain the remaining dressing and toss the mâche with just the strained olive oil/lemon juice (just enough to coat) and gently mound on top of beets.
2 large golden beets
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
4 oz soft mild goat cheese
3 tablespoons shelled pistachios, finely chopped
1 oz mâche, trimmed (4 cups)
Preheat oven to 425°F. Separately wrap red and golden beets in foil and roast in oven, 1 - 1 1/2 hours. Unwrap and allow to cool.
Whisk together shallot, lemon juice, chopped pistachios, salt, and pepper in a small bowl, then add oil in a stream, whisking. Allow to sit at room temperature while the beets are roasting.
When beets are cool enough to handle, slip off and discard skins. Dice red and golden beets into 1/4" dice and put in separate bowls. Add almost half of the dressing to each bowl and toss to coat (saving at least a tablespoon of dressing). Place a 2 to 2 1/2" cookie cutter in the center of 1 of 8 salad plates. Put 1/8 of the red beets into the cutter and press down with your fingertips or a spoon. Crumble 2 teaspoons goat cheese on top, then 1/8 of the golden beets, packing down. Gently lift cutter up and away from stack. Make 7 more servings in same manner.Strain the remaining dressing and toss the mâche with just the strained olive oil/lemon juice (just enough to coat) and gently mound on top of beets.
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