Ingredients
The Salad
- 2 beets
- 1/2 cup pistachios chopped
- 1/2 cup goat cheese
- 4 handfuls field greens
The Dressing
- 2 sprigs thyme chopped
- 1/2 teaspoon honey
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 6 tablespoons extra virgin olive oil
- 1 pinch salt and pepper
Servings:
Units:
Instructions
The Dressing
- Prepare your mise en place.
- Remove the thyme leaves from the stem. Chop the leaves.
- Place the vinegar, honey, mustard and thyme in a small bowl.
- Slowly add the oil while whisking.
- Add salt and pepper to taste.
Roast The Beets
- Preheat the oven to 375°F.
- Scrub the dirt from the beets.
- Place the beets in a 10 X 10 inch baking pan. Add ½ cup of water.
- Cover with foil.
- Place the pan in the oven. Roast for 40 minutes or until the beets are tender.
- Let cool in the refrigerator.
- Peel the beets. Chop into small cubes.
Make the Salad
- Wash and dry the greens.
- Chop the pistachios into small pieces.
- Place a spoonful of beets onto a plate.
- Place a slice of goat cheese on top of the lettuce.
- Place a handful of lettuce on top of the beets.
- Sprinkle the pistachios around the beets and lettuce.
- Drizzle with Dressing. Enjoy!
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