Roasted Beet Salad with Goat Cheese & Pistachios

Pairing: Dry Creek Vineyard Petite Zin Rosé

 

Ingredients

  • 32 small beets
  • 3 garlic cloves
  • 1 sprig of thyme
  • 6 ½ tablespoons of canola oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup unsalted pistachios
  • 1/4 cup sherry vinegar
  • 1/3 cup extra virgin olive oil
  • 6 ounces fresh goat cheese
  • 1 cup microgreens
  • 1 tablespoon pistachio oil (optional)

 

Method

In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350°F oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls.

Toss the pistachios with 1/2 tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.

Serves 8.