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.
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By torba97_12904148
Fremont, CA
on March 21, 2011
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Terrific for cocktail party! Followed recipe exactly EXCEPT we put the mixture of beets/pistachios onto individual leaves of endive. Because of the size of each endive piece, we chopped/cut allingredients into smaller sizes. Experiment with your own kitchen. This beet recipe was enjoyed by all. Annie-Fremont-CA
By moogymoogy_12206389
Kansas City, 65
on October 07, 2009
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I tried this today on my friends, and we all agreed that it was good for a starter to a meal. It was not super, but better than others that I have served in the past. I will make it often, and use it in place of others I have served in the past.
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