BEETS with GOAT CHEESE and PISTACHIOS
- 6-9 Medium beets (red or yellow)
- 2 T. olive oil
- ½ cup crumbled goat cheese
- ½ cup chopped lightly salted pistachios
- Balsamic Vinaigrette
- Kosher salt and freshly ground pepper
Preheat oven 425°
Trim the greens off entirely. Scrub the beets thoroughly, drizzle them with the oil, then loosely wrap them in foil.
Transfer the wrapped beets to a baking sheet and roast one hour, then check for doneness. Roast for 10 minute intervals if not tender.
Remove beets from oven and let the beets cool slightly. Then, using a paper towel, rub the skin off. If the skin doesn’t come off easily the beets probably need some more time in the oven. Cut the beets in halves or quarters. Transfer beets to serving platter, top with goat cheese and pistachios and drizzle with balsamic vinaigrette.
Season with salt and pepper and serve immediately.
BALSAMIC VINAIGRETTE
- ¼ cup olive oil
- 3 T. balsamic vinegar
- 3 cloves garlic, chopped
- 1 shallot, finely chopped
- 1 tsp. herbes de Provence
Kosher salt and freshly cracked pepper to taste
In a small bowl, whisk together all the ingredients. Adjust salt and pepper as needed.
It will keep in the refrigerator for up to a week
Spoon over vegetables, perk up grains, salads, most fish and meat dishes. Works for a marinade too.
