Beet Salad with Crushed Pistachios and Robiolina
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1306
- Total Fat
- 126
- Saturated Fat
- 22
- Carbohydrates
- 33
- Dietary Fiber
- 6
- Sugar
- 23
- Protein
- 14
- Cholesterol
- 34
- Sodium
- 337
- Total: 20 min
- Prep: 20 min
Ingredients
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.