Beet and Radicchio Salad With Goat Cheese and Pistachios

Ingredients

• 2 pounds red beets, peeled, cut into 1/2-inch cubes
• ½ cup (8 tablespoons) extra virgin olive oil
• 2 ½ tablespoons red wine vinegar
• ½ teaspoon kosher salt, more to taste
• Freshly ground black pepper to taste
• 1 large garlic clove, minced
• 2 teaspoons chopped fresh tarragon
• 1 head radicchio, cut into bite-size pieces (about 4 cups)
• 1 large head endive, cut into bite-size pieces (about 2 cups)
• ½ cup chopped fresh parsley
• 4 ounces bucheron or other goat cheese, cut into cubes
• ⅔ cup shelled, toasted pistachios, coarsely chopped

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    367 calories; 28 grams fat; 6 grams saturated fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 9 grams protein; 8 milligrams cholesterol; 409 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 appetizer-size servings

Preparation

1. Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
2. In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
3. With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
4. Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

1 hour 15 minutes