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Categories:
red beets extra-virgin olive oil red wine vinegar kosher salt freshly ground black pepper garlic tarragon radicchio head endive parsley Bucheron pistachios
Viewed: 50 - Published at: 5 years agoIngredients
- 2 pounds red beets, peeled, cut into 1/2-inch cubes
- 1/2 cup (8 tablespoons) extra virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt, more to taste
- Freshly ground black 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-size pieces (about 2 cups)
- 1/2 cup chopped fresh parsley
- 4 ounces bucheron or other goat cheese, cut into cubes
- 23 cup shelled, toasted pistachios, coarsely chopped
Method
- Preheat oven to 375 degrees.
- Line a large baking sheet with aluminum foil.
- 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 30 minutes more.
- Cool; transfer to a small bowl.
- 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.
- Toss beets with 2 tablespoons of the 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.
