Roasted beets paired with a creamy pumpkin goat cheese, peppery radicchio, endive, and pistachios finished with a a tangy apple cider vinaigrette Click To Tweet
I love to eat salads but the truth is I very much dislike making them. There usually involves a million ingredients for very little pay off in flavor. This salad is not that! Roasting the beets brings out their sweetness and could not be any easier. You wash them, wrap in foil and forget about them for an hour while you watch the latest “Outlander” episode. Once cooled and peeled you can store them in the fridge for a few days and carry about your business.
The radicchio is the perfect peppery balance to the sweet beets and the endive brings the slight bitterness needed to offset the pumpkin goat cheese and vinaigrette. This salad will be a beautiful addition to your holiday meal!
Roasted beets paired with a creamy pumpkin goat cheese, peppery radicchio, endive, and pistachios finished with a tangy apple cider vinaigrette
- 4 large beets
- 1 medium radicchio chopped
- 1 medium endive leaves separated
- 2 oz goat cheese
- 1 tablespoon pumpkin puree
- 1/2 teaspoon honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon mustard
- 2 teaspoons honey
- 2 tablespoons cider vinegar
- 2 teaspoons fresh thyme
- 6 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup pistachios toasted and crushed
Preheat oven to 400 degrees. Wash beets and wrap individually in aluminum foil. Roast in oven fro 60-65 minutes or until tender. All to cool until able to handle. Once cooled remove beets from foil and grab each with a paper towel. Rub the beets with the paper towel to easily remove skins. Discard skins and ends of beets. Slice beets and arrange on a serving platter. Top beets with sliced radicchio and endive leaves.
In small bowl mix together goat cheese, pumpkin, honey, cinnamon and nutmeg. Place cheese mixture in piping bag and pipe pumpkin goat cheese onto salad.
In small bowl add mustard, honey, cider vinegar and thyme; whisk to combine. Slowly drizzle in olive oil whisking as you go. Season with salt and pepper.
Top salad with desired amount of dressing. Sprinkle with crushed pistachios and serve immediately.
You don't have to pipe the cheese generous dollops will work great.