Beet and Radicchio Salad With Goat Cheese and Pistachios
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds red beets, peeled, cut into ½-inch cubes
- ½cup (8 tablespoons) extra virgin olive oil
- 2½tablespoons red wine vinegar
- ½teaspoon kosher salt, more to taste
- Freshly ground black pepper to taste
- 1large garlic clove, minced
- 2teaspoons chopped fresh tarragon
- 1head radicchio, cut into bite-size pieces (about 4 cups)
- 1large head endive, cut into bite-size pieces (about 2 cups)
- ½cup chopped fresh parsley
- 4ounces bucheron or other goat cheese, cut into cubes
- ⅔cup shelled, toasted pistachios, coarsely chopped
Nutritional analysis per serving (6 servings)
364 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 9 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
- Step 2
In a large bowl, toss together the beets, 2 tablespoons oil, ½ tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
- Step 3
With mortar and pestle, or the back of a knife, mash garlic with ½ teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
- Step 4
Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.
Private Notes
Comments
The parts didn't quite add up to the whole, i.e., the beets were so wonderful by themselves and they were quite muted in the salad. Salad looked beautiful but needed something. I'll work on it.
try fresh mint...w/lemon dijon vinaigrette and less endive/radicchio and mix of golden and red beets...
Quite good. The second time I made it I used hazelnut oil and chopped hazel nuts for a nice flavor change. (I love nut oils as a way to add flavor dimension to salads.) As a writer suggested below, I used frisee instead of endive to great effect.
Added fresh dill. Delicious salad.
Used less oil, worked well!
I used radicchio trevisano and golden beets, but no endive as there were none at the grocery. I switched out goat cheese and pistachios for gorgonzola and walnuts, but made the dressing per the recipe. In retrospect, I think a white balsamic dressing would have worked better than red wine vinegar given the bitterness of the radicchio. The basic combination is good and lends itself to adaptation. Served with Duroc chops, pan seared and finished in the oven with herb butter.
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