Target Health Blog

Balsamic Beet Salad with Goat Cheese, Arugula and Pistachio Garnish

April 1, 2019

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Target Healthy Eating
Source:

This past Saturday night was the launching of my latest recipe. The guinea pigs were some of my favorite people, who I can rely on for honest opinions. The beet salad was a success, taste-wise as well as visually. Plus, dear readers, this recipe is as easy and quick as they get. ©Joyce Hays, Target Health Inc.
Beautiful and delicious ! ©Joyce Hays, Target Health Inc.
This is the very first experiment, creating the stripes of beet and goat cheese. ©Joyce Hays, Target Health Inc.
Made the salad one more time, before serving to guests. ©Joyce Hays, Target Health Inc.

Ingredients for Four People (1/2 beet per person)

2 red beets, roasted

2 logs of Goat cheese, get the creamy variety and not the crumbly type.

Aged balsamic vinegar

Handful of arugula

1/4 cup Pistachio nuts, chopped

So few ingredients, so much pleasure ! ©Joyce Hays, Target Health Inc.

Directions

  1. Preheat oven to 400 degrees
  2. Wash the beets and use a vegetable scrubber to wash the outside.
  3. Wrap the beets in foil and roast for about 20 minutes or until fork tender.
Roasting the beets. ©Joyce Hays, Target Health Inc.
  1. While beets are roasting, toast, then chop the pistachios. ©Joyce Hays, Target Health Inc.
Toasting the pistachios. ©Joyce Hays, Target Health Inc.
Chopping the pistachios. ©Joyce Hays, Target Health Inc.
  1. Remove beets from oven, splash them in cold water or an ice bath, then let them cool down, so they're easy to handle.
  2. Wear thin kitchen gloves if you don't want your hands to be stained red for a while. Sort of rub the skin off the beets. What ever doesn't come off easily, simply peel or cut off.
  3. Slice beets so you get about five slices per beet. Be careful not to get any broken slices, so don't try to make them too thin. Each slice should be about 1/4 thick.
Slice the beets carefully, so no slice is broken. ©Joyce Hays, Target Health Inc.
  1. After slicing, marinate the beets in aged balsamic vinegar, in a medium to large bowl for an hour or so.
Use your best aged balsamic vinegar to marinate the beet slices in. ©Joyce Hays, Target Health Inc.
  1. Just before slicing the beets, take goat cheese out of fridge and carefully slice it, so that you'll have as many slices of goat cheese, as slices of beets.
Use two logs, like the one above, of creamy goat cheese. (in photo) getting ready to make goat cheese slices. ©Joyce Hays, Target Health Inc.
  1. Prepare to make a little tower out of the slices from each beet. Put the first beet slice on a small plate and spread it with the goat cheese. Take the next beet slice in your hand and carefully cover it with goat cheese, then add it to the tower of beet slices and goat cheese. When you get to the last beet slice, don't spread it with goat cheese, just use it to top the tower and cover the last spread of goat cheese.
  2. Repeat the above, for the second beet.
This was my very first experiment making the towers of beet and goat cheese slices. This is before cutting the tower in half down the middle, in order to get that striped effect. ©Joyce Hays, Target Health Inc.
  1. Put both sliced beet towers into the fridge for several hours or overnight.
  2. About an hour before your guests arrive, take the towers out of the fridge.
  3. Wash a few leaves of arugula, then mop them dry with paper towels. Divide the arugula into four servings and put them the small salad plates you will serve the beets. Add one glug of aged balsamic vinegar over the arugula.
  4. Carefully, right down the middle, with a steady hand and a sharp knife, cut each beet tower. Carefully, place each striped half over the arugula on each salad plate. Sprinkle just a few chopped pistachios on top and more over the arugula.
  5. Put each salad plate on table and call guests for dinner.
1/2 a beet is plenty for each salad plate. Nothing was left over. ©Joyce Hays, Target Health Inc.
Some people had chilled Pouilly-Fuisse, others had Paul Hobbs cab. Both excellent! ©Joyce Hays, Target Health Inc.

From Our Table to Yours

Have a Great Week Everyone!

Bon Appetit!

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