In honor of the Atlanta Food & Wine Festival that's going on right now, here's one of my favorite preparations for beets. In fact, the combination of beets, goat cheese, and pistachios has become a staple in our house- with or without the accoutrements. Sometimes I add salad greens of some kind. You can't go wrong!
Recipe from FOOD & WINE
- 1 pound beets
- 3 garlic cloves
- 1 thyme sprig
- 6 1/2 tablespoons canola oil
- Kosher salt and freshly ground pepper
- 1/2 cup unsalted pistachios
- 1/4 cup sherry vinegar
- 1/3 cup extra-virgin olive oil
- 6 ounces fresh goat cheese
- 1 cup microgreens or mâche
- 1 tablespoon pistachio oil (optional)
In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350° oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls. Toss the pistachios with 1/2 tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.