Baby Beets and Pistachio Crusted Goat Cheese on a B

Name: Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus 2 tablespoons; 12 fresh whole sage leaves; 2 slices prosciutto, julienned; 1 shallot, sliced in rings; 1 (750 ml) bottle pinot noir; 2 tablespoons balsamic vinegar; 2 tablespoons sugar; Salt and pepper; 12 red baby beets, trimmed; 1 (4 to 6 ounce) goat cheese log; 6 ounces pistachios, crushed; 1 head frisee, torn in bite-size pieces; 1 bunch watercress, stems discarded; Beet greens, from trimmings; 1/4 cup olive oil

Servings: persons

2 tablespoons olive oil, plus 2 tablespoons
12 fresh whole sage leaves
2 slices prosciutto, julienned
1 shallot, sliced in rings
1 (750 ml) bottle pinot noir
2 tablespoons balsamic vinegar
2 tablespoons sugar
Salt and pepper
12 red baby beets, trimmed
1 (4 to 6 ounce) goat cheese log
6 ounces pistachios, crushed
1 head frisee, torn in bite-size pieces
1 bunch watercress, stems discarded
Beet greens, from trimmings
1/4 cup olive oil

1
Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat.
2
Fry the sage until the leaves crisp up, about 2 minutes.
3
Gently remove to a paper towel.
4
Then, fry the prosciutto until crispy and remove with a slotted spoon.
5
Coat the saucepan with the remaining 2 tablespoons of olive oil.
6
Add the shallot and saute for 2 minutes.
7
Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes.
8
Add the sugar, salt, and pepper.
9
Set the beets in the poaching liquid and cook until tender, about 20 minutes.
10
Set beets aside to cool and reserve the poaching liquid.
11
When cool enough to handle, rub off the beet skins with paper towel.
12
Set aside to cool to room temperature.
13
With a hot knife, cut the goat cheese log into 4 equal wheels.
14
Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides.
15
Arrange a handful of frisee, watercress and beet greens on each plate.
16
Lay the beets and goat cheese slices on top.
17
Top with fried sage and crispy prosciutto.
18
Whisk the cooled poaching liquid with olive oil; season with salt and pepper.
19
Drizzle the vinaigrette over each salad and serve immediately.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, plus 2 tablespoons, 12 fresh whole sage leaves, 2 slices prosciutto, julienned, 1 shallot, sliced in rings, and more.

Yes, Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions