Beet Salad with Sherry Vinegar and Whipped Goat Cheese
 
Prep time
Cook time
Total time
 
This recipe was inspired by a salad I had at the Purple Pig in Chicago.
Author:
Serves: 4-6 portions
Ingredients
  • 3 medium red beets
  • 2 medium yellow beets
  • 3 tbsp. sherry vinegar
  • 1½ tbsp. olive oil
  • 1 tbsp. shallots, finely chopped
  • 125g soft goat cheese
  • 1 tbsp. milk, more if needed
  • ¼ cup pistachios, shelled and coarsly chopped
  • Salt and pepper
Instructions
  1. Preheat oven at 425 F.
  2. Wrap beets in foil, tightly. Wrap the yellow and red beets separately.
  3. Bake in the middle of the oven for about 60 to 75 minutes or until tender when pierced with a knife.
  4. Unwrap beets and cool.
  5. In a smal bowl, whish sherry vinegar, olive oil and shallots. Set aside.
  6. Slip off skins from beets and cut into ¼-inch-thick slices. Transfer the yellow and red beets into two seperate bowls.
  7. Pour half of the dressing onto the yellow beets and the remaining half onto the red beets, tossing to coat. Season to taste with salt and pepper.
  8. Put the cheese in a small bowl. Mash with a fork. Add 1 tbs. of milk and wisk with fork until light and airy, adding more milk if needed. Season with salt and pepper.
  9. Plate beets alternating colors.
  10. Top with whipped goat cheese and sprinkle with pistachios.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/beet-salad-with-whipped-goat-cheese/