I don’t know about where you are, but here the beets are ready to harvest. Our own beets, red, yellow and chiogga, all got a virus and we had to toss them. But luckily we have a wonderful farmers’ market with great people who grow great veggies. We live close enough to walk to the farmers’ market every week and as often as we can we join up with our neighbors and walk together (sometimes we even sip a beer along the way). I love to use whatever is in season in my cooking and the beets at the market look beautiful right now.
This simple but unique salad recipe is the perfect side dish. It’s flavorful, easy, and light. The goat cheese brightens it up and the basil compliments the beets perfectly. The addition of the pistachios add a little something special. I love to serve it alongside grilled chicken.
ROASTED BEET SALAD WITH GOAT CHEESE, PISTACHIOS AND BASIL
1 lb golden beets, peeled and cut into bit size pieces
1 lb red beets, peeled and cut into bit size pieces
4 oz goat cheese
small handful fresh basil, torn or cut into strips
small handful pistachios, shelled and broken in half
extra virgin olive oil
freshly ground black pepper
Preheat the oven to 375˚ F. Toss the beets in 1/4 cup of olive oil and transfer them to a baking sheet. Roast for 40 minutes, tossing occasionally. Remove the baking sheet from the oven, drizzle the beets with a bit of honey, and allow them to cool before transferring them to a serving dish.
Top the beets with the goat cheese, basil, and pistachios.
ROASTED BEET SALAD