• 3 to 4 small beets
  • 3 cloves garlic
  • 1 sprig thyme
  • 6½ tablespoons canola oil
  • Kosher salt
  • Freshly ground pepper
  • ½ cup unsalted pistachios
  • ¼ cup sherry vinegar
  • ⅓ cup extra-virgin olive oil
  • 6 ounces Capra Gia goat cheese
  • 1 cup microgreens or mache
  • 1 tablespoon pistachio oil (optional)

In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350° oven for 30 minutes or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using both golden and red, put them in separate bowls.

Toss the pistachios with ½ tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining ¼ cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.

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