Description
This roasted beet and goat cheese salad with pistachios and pomegranate is the perfect salad for company or holiday meals, filled with many colors, textures and fall flavors.
Ingredients
Units
Scale
For the salad:
- 1 1/2-2 pounds beets, washed, greens removed
- 1/2 cup shelled pistachios
- One whole pomegranate
- 4 ounces goat cheese, crumbled
- 5 ounces baby spinach
- 5 ounces baby arugula
For the dressing:
- 1 garlic clove, grated
- 2 tablespoons dijon mustard
- 1 small shallot, minced (about 2 tablespoons minced)
- 1/4 cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon dried chives
- 1/2 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
Instructions
- Trim the beet greens and wash thoroughly in running water, then dry the beets and wrap them together in aluminum foil. Place them in an oven preheated to 400º F for an hour, then remove when a paring knife slips easily into the beet. Wait until the beets cool and remove the peels with a paper towel; slice beets in half lengthwise then into half-moons and set aside.
- Cut the top and bottom off the pomegranate and find the five ridges -- then, cut through the skin along the ridges and break the pomegranate into sections. Next, fill a large bowl with cold water and gently remove the arils from the pith; drain the arils and set aside on a paper towel to dry.
- Shell and roughly chop the pistachios; set aside.
- Whisk together the garlic, mustard, shallot, vinegar, lemon juice, honey, chives and salt. Slowly drizzle in the olive oil and whisk until emulsified.
- Toss together the arugula and spinach and drizzle with about 4 tablespoons of the dressing (plus more to taste). Layer the beets, pomegranate gems, pistachios and crumbled goat cheese on top of the greens; toss together and top with a few turns of salt and pepper and serve immediately.
Notes
Dressing can be made several days ahead of time. If making the salad ahead, store all the elements separately and toss together just before serving.
