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Created and Photographed by: Sabrina Russo
Beet and Goat Cheese Salad
Why you should try this:
This Beet and Goat Cheese Salad may look a bit fancy, but is actually easy enough for anyone to make at home. Feel free to sub in red beets and store-bought pesto.
beets of choice, goat cheese, yogurt, basil, pistachios, lemon juice, olive oil, garlic, arugula
Wash and trim beets. Place in a pot and cover with room temperature water. Bring to a boil and simmer until tender. Drain.
Allow beets to cool slightly. Rub off skin. Slice as desired. Toss in olive oil, lemon juice and salt to taste.
While beets are cooking, preheat the oven to 350F. Toast pistachios or nuts of choice for about 8 minutes. Allow to cool.
In a food processer, make a pesto. Grind toasted nuts and garlic. Add basil and pulse to chop. Stream in olive oil. Season.
Combined softened fresh goat cheese and plain yogurt in a bowl. Beat and mix together until smooth and creamy.
Schmear goat cheese spread on serving dish. Top with seasoned beets. Spoon over pesto. Sprinkle over nuts and arugula.