Beet and Radicchio Salad With Goat Cheese and Pistachios

By Melissa Clark

Published January 20, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour 15 minutes
Rating
4(304)
Comments
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Here's a hearty roasted beet salad that doesn't take hours to make. Cutting the beets up into small cubes shortens the cooking time and results in all over caramelization that you don't get with roasted whole beets. By the time you're finished prepping the rest of the salad, the beets will be done.

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Ingredients

Yield:6 appetizer-size servings

  • 2 pounds red beets, peeled, cut into ½-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

Ingredient Substitution Guide
Nutritional analysis per serving

21 grams carbs; 9 milligrams cholesterol; 364 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 29 grams fat; 7 grams fiber; 371 milligrams sodium; 9 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. Step 2

    In a large bowl, toss together the beets, 2 tablespoons oil, ½ 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. Step 3

    With mortar and pestle, or the back of a knife, mash garlic with ½ 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. Step 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.

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Ratings

4 out of 5
304 user ratings
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Comments

Es

The parts didn't quite add up to the whole, i.e., the beets were so wonderful by themselves and they were quite muted in the salad. Salad looked beautiful but needed something. I'll work on it.

MW

try fresh mint...w/lemon dijon vinaigrette and less endive/radicchio and mix of golden and red beets...

Nancy

Quite good. The second time I made it I used hazelnut oil and chopped hazel nuts for a nice flavor change. (I love nut oils as a way to add flavor dimension to salads.) As a writer suggested below, I used frisee instead of endive to great effect.

Susain

I pressure-cooked the beets for speed; used kale for lack of endive; and threw in some dried cranberries for sweetness. Used tarragon vinegar, a pinch of dried, and a bit of sugar for the vinaigrette (which came out so well I just made it again for a different kale salad). Leftovers have been resting in the refrigerator, and I think it gets better everyday. Goat cheese mandatory.

Candystore

I LOVED THIS SALAD! In particular, the beet preparation and the tarragon dressing really slapped. As with all recipes, it’s important to trust your intuition—If it seems like too much oil for you, then it likely is.

KT

Added fresh dill. Delicious salad.

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