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RED LEAF, ROASTED BEET, PISTACHIO AND GOAT CHEESE SALAD

September 21, 2021 //

Article

This salad tastes as good as it looks and can we just say it like it is, it looks damn delicious! The colors are vibrant. The textures are on point. Flavors are perfectly balanced. All essential details in any good salad.

One of my favorite parts of shopping at Brick Street Farms is knowing how fresh and vibrant all their produce is. Not only their salad and greens, but all the foods they carry. This salad really highlights that vibrancy. It’s like a little rainbow on your plate.

The goods on the plate this week: Brick Street Farms red leaf lettuce, roasted golden beets, watermelon radish, dill, pistachios all tossed with a simple balsamic vinaigrette.

RED LEAF, ROASTED BEET, PISTACHIO AND GOAT CHEESE SALAD
Loaded Red Leaf Lettuce Salad with crisp watermelon radish, vibrant earthy beets, creamy goat cheese, crunchy pistachios, and delicious balsamic dressing.

MAKES: 4 servings

COOKTIME: 45-60 minutes

AUTHOR: Sarah Subrize

INGREDIENTS
For the beets
1 pound beets, about 3-4 medium
olive oil, as needed for drizzling
kosher salt + black pepper, as needed for seasoning

For the balsamic dressing
1/3 cup extra virgin olive oil
2 Tablespoons balsamic dressing
1 teaspoon honey
1 teaspoon Dijon
sprinkle of salt & pepper, to taste

For the salad
1 package Brick Street Farms Red Leaf Lettuce
1 pound cooked, peeled, and diced beets (should be around 2 cups)
2 watermelon radishes, peeled and cut into a small dice
½ cup pistachios
½ cup crumbled goat cheese
a handful of torn dill
sprinkle of salt & pepper, to taste

INSTRUCTIONS

1. Prepare the beets: Set the oven rack in the center position then preheat oven to 400°F. Trim the tops off the beets, leaving 1/2-inch of the stem. Wash and scrub any visible dirt from the beets then dry well. Place the beets on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat the beets then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place on a baking sheet. Roast until fork-tender, which usually takes about 40 to 60 minutes. Your time will vary depending on the size of the beets. Allow beets to cool then peel off the skin and cut into a small dice.
2. To make the dressing: combine the extra virgin olive oil, balsamic vinegar, honey and dijon mustard. Whisk well and season with salt and pepper.
6. To make the salad: Toss lettuce with all ingredients, Drizzling the dressing on last. Make sure all the salad is covered. Season with salt /pepper as needed.
4. Serve and enjoy!

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