Beet salad with whipped goat cheese
Servings 4
Ingredients
Whipped goat cheese
- 4 oz goat cheese
- ¼ teaspoon salt
- ¼ cup heavy cream
Beets
- 4 medium beets
Vinaigrette
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons blood orange
- 1 teaspoon dijon
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon orange zest
Assembly
- 1 cup arugula
- 1 tablespoon dill
- 1 tablespoon chives
- 1 teaspoon tarragon
- ¼ cup pistachios
Instructions
Whipped goat cheese:
- Whip together goat cheese, salt, and cream in mixer or with beater until smooth ~20 seconds
Beets:
- Remove stems from beets and place in a pot of boiling water. Boil until they are soft throughout. For medium beets this should take about 30 minutes (depending on the size of the beets this step can range from 20mins-1hr). The beets can also be baked in the oven at this stage.Remove the cooked beets and allow them to cool then peel the skin with your hands. Cut the beets into 1”x1/2” pieces
Vinaigrette:
- Mix together olive oil, vinegar, orange juice, Dijon, salt, pepper, and orange zest until evenly combined
Marinating beets:
- Add half of the dressing to the cooked, peeled, cubed beets. Ideally the beets are still slightly warm to absorb the flavor. Stir until combined and cover. Marinate in the fridge for 30 minutes to overnight.
Assembling the salad:
- Spread a layer of goat cheese on the plate. Add arugula and just enough dressing to lightly dress (some may remain). Top with beets, herbs, and pistachios.