"The belly rules the mind."--Spanish Proverb

Beet and Radicchio Salad with Goat Cheese and Pistachios Recipe

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This recipe for Beet and Radicchio Salad with Goat Cheese and Pistachios, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jessica Sachs-Serfess


2 pounds red beets, peeled, cut, into -inch cubes
cup (8 tbsp) extra virgin olive oil
2 tbsp red wine vinegar
tsp kosher salt, more to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
2 tsp 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)
cup chopped fresh parsley
4 oz bucheron or other goat cheese, cut into cubes
⅔ cup shelled, toasted pistachios, coarsely chopped

1. Preheat oven to 375. Line a large baking sheet with aluminum foil.

2. In a large bowl, toss together the beets, 2 tablespoons oil, tbsp vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and core with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 20 minutes more. Cool; transfer to small bowl.

3. With mortar and pestle, or the back of a knife, mash garlic with tsp salt to form a paste. In a small bowl, whisk together with remaining 2 tbsp vinegar, then remaining 6 tbsp oil and the tarragon. Season with pepper and additional salt, if necessary.

4. Toss beets with 2 tbsp 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.




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