Setton Farms

Great Recipes

Salad

Beet and Radicchio Salad with Goat Cheese and Pistachios

Yields 6 appetizer - size servings

Ingredients

• 2 pounds red beets, peeled, cut into 1/2 inch cubes
• 1/2 cup (8tablespoons) extra virgin olive oil
• 2 1/2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt, more to taste
• Freshly ground pepper to taste
• 1 large garlic clove, minced
• 2 teaspoons chopped fresh tarragon
• 1 head radicchio, cut into bite size pieces (about 4 cups)
• 1 large head endive, cut into bite - sized pieces (about 2 cups)
• 1/2 cup chopped fresh parsley
• 4 ounces goat cheese, cut into cubes
• 2/3 cup shelled, roasted California pistachios, coarsely chopped

Directions

1. Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
2. In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 20 minutes more. Cool, transfer to a small bowl.
3. With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
4. Toss beets with 2 tablespoons vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

Resource: NY Times online January 21, 2009

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