The Pioneer Woman Tasty Kitchen
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Beet & Goat Cheese Salad with Pesto

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Level: Easy

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Description

This twist on a Beet and Goat Cheese salad includes golden beets, goat cheese yogurt spread, pistachio pesto and toasted pistachios.

Ingredients

  • 3 whole Medium Golden Beets, Trimmed Of Leaves And Skin Intact
  • 6 Tablespoons Pistachios
  • 7-⅓ Tablespoons Extra Virgin Olive Oil, Divided
  • 1 clove Garlic
  • 3 cups Basil Leaves, Loosely Packed
  • 5 teaspoons Lemon Juice, Divided
  • 4 ounces, weight Creamy, Fresh Goat Cheese, At Room Temperature
  • 5 Tablespoons Plain Whole Milk Yogurt (not Greek), Or As Needed
  • Salt To Taste

Preparation

Add beets to a pot and cover with room temperature water. Cover pan and bring to a boil. Reduce to a simmer, partially cover, and cook for 25–30 minutes or until beets are tender. You know they’re tender when you can pierce them with a paring knife which slides out without effort. Transfer to a bowl, cool slightly and peel. The skin should rub off easily with your hands. Slice in half lengthwise and cut into wedges. Allow to cool completely.

While beets cook, preheat oven to 350°F. Place nuts on a parchment-lined baking sheet. Toss in 1 teaspoon (1/3 tablespoon) oil and season with salt. Bake for about 8 minutes or until toasted and golden brown. Cool.

In a food processor, add ¼ cup of nuts and garlic, and pulse until finely ground. Add basil, a couple teaspoons of olive oil and a pinch of salt. Pulse until finely chopped. If using a small food processor, add basil in stages and coarsely chop until all basil is added. Slowly drizzle in 6 tablespoons olive oil and pulse until well-combined. Stir in lemon juice and add more salt, as needed.

Add softened goat cheese to a bowl. Stir in yogurt 1 or 2 tablespoons at a time until desired spreadable texture is reached. Season with salt.

Toss beets with remaining olive oil (add more if needed to coat), remaining lemon juice, and salt to taste.

To serve, dollop a large spoonful of yogurt onto serving plates, and spread using the back of the spoon. Top with beets. Drizzle over pesto, and sprinkle over reserved pistachios. Enjoy.

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