Wednesday Recipes By Trish Wesevich

Wednesday Recipes By Trish Wesevich

Add crunch, color and taste to an Easter salad by tossing in lightly-toasted pistachios.  They are the perfect match to roasted baby golden beets and Austin’s local Pure Luck Goat Cheese.  Any of their fine goat cheeses would work in this salad.  Beets are being harvested right now and the baby ones are very tender and concentrated with nutrients.  The golden beets have a milder flavor and add a lovely, Spring color to this salad.
5-6 baby golden beets
1/4 cup raw pistachios, shelled
4 cups field greens
1/2 cup (4 oz) crumbled Pure Luck Goat Cheese, Chèvre – June’s Joy – Hopelessly Bleu or Sainte Maure
2 shallots finely chopped
1/4 cup olive oil
3 tbls fresh lemon juice
1 tsp dijon mustard
1 tsp local honey
salt & pepper


  1. Preheat oven: 350°F.
  2. Clean beet roots with cold water, dry with paper towel, coat with 1 tablespoon olive oil and season with salt. Wrap beets in aluminum foil and place in oven for 45 min. to 1 hr. Check doneness by poking with small knife. Remove and peel beets and dice. Cool in refrigerator.
  3. Toast pistachios for 5-10 minutes until lightly golden.
  4. Finely dice shallots and place in small bowl.  Squeeze lemon juice over shallots and let “marinate”  for 5 minutes.  Stir in Dijon, honey, salt & pepper.  Slowly whisk in olive oil until emulsified.
  5. In large bowl, combine field greens with vinaigrette.  Top with beets, pistachios and goat cheese.  Mix just a bit more to coat with dressing.  Top with fresh, snipped chives.

goat cheese salad

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