Beet and Goat Cheese Salad with Pistachios Recipe

Name: Beet and Goat Cheese Salad with Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large red beets (1 2/3 lb without greens); 2 large golden beets (1 lb without greens); 1/4 cup minced shallot; 2 tablespoons fresh lemon juice; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup pistachio oil; 4 oz soft mild goat cheese; 3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped; 1 oz mache (also called lamb's lettuce), trimmed (4 cups); Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

Servings: persons

3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
1 oz mache (also called lamb's lettuce), trimmed (4 cups)
Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

1
Preheat oven to 425F.
2
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours.
3
Unwrap beets.
4
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
5
When beets are cool enough to handle, slip off and discard skins.
6
Separately cut red and golden beets into 1/4-inch dice and put in separate bowls.
7
Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
8
Place cookie cutter in center of 1 of 8 salad plates.
9
Put one eighth of red beets in cutter and pack down with your fingertips.
10
Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down.
11
Gently lift cutter up and away from stack.
12
Make 7 more servings in same manner.
13
Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
14
Toss mache with just enough remaining dressing to coat and gently mound on top of beets.
15
Serve immediately.

249

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 3 large red beets (1 2/3 lb without greens), 2 large golden beets (1 lb without greens), 1/4 cup minced shallot, 2 tablespoons fresh lemon juice, and more.

Yes, Beet and Goat Cheese Salad with Pistachios 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!

Beet and Goat Cheese Salad with Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions