Beet and Goat Cheese Salad with Pistachios

By es123

Ingredients

• Dressing:
• 3 large red beets (1 2/3 lb without greens)
• 2 large golden beets (1 lb without greens)
• 4 oz soft mild goat cheese
• 3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
• 1 oz mâche (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)
• 1/4 cup minced shallot
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pistachio oil
• Alternate dressing:
• 2 tablespoons cider vinegar
• 1 teaspoon Dijon mustard
• (preferably whole-grain or coarse-grain)
• 1/4 teaspoon celery seeds
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt
• 5 tablespoons olive oil
• Walnut Gorgonzola Dressing:
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped walnuts
• 1/4 red onion, thinly sliced
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon coarse salt
• 3 ounces Gorgonzola cheese
• 1/4 cup light or heavy cream

Details

Servings 8

Preparation

Step 1

Preheat oven to 425°F.

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. Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.

Walnut Gorgonzola Dressing:
Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.

Cooks' notes:
Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using. • Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.