Beet Salad with Crushed Pistachios and Robiolina

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Beet Vinaigrette:
  • 1 cup red wine vinegar
  • 1/4 cup sugar
  • 1 small beet, peeled and cut large dice
  • 3 shallots, sliced
  • 2 cups extra-virgin olive oil
  • Pinch salt
  • 1/4 teaspoon cracked black pepper
  • 2 cups julienned beets
  • 1 cup Robiolina cheese
  • 1 bunch watercress
  • 1/2 cup pistachios, toasted and chopped
Directions
For Beet Vinaigrette:
  • Bring vinegar, sugar, beet and shallots to a boil and simmer until the sugar melts (about 1 minute).

  • Remove from the heat and add olive oil, season with salt and cracked pepper.

  • For Salad:

  • Toss beets with the vinaigrette along with salt and pepper, to taste. Let sit while you prepare the plates.

  • Spread a circle of cheese onto the center of each plate with the back of a spoon. Add watercress and pistachios to the beets and place on top of the circle of cheese.

  • Once each salad is plated, finish by drizzling vinaigrette around the perimeter of the plate and sprinkle each salad with toasted pistachios.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    3757 F4

    Not what you're looking for? Try:

    Beet Salad with Goat Cheese

    Recipe courtesy of Guy Fieri