Beet and Radicchio Salad With Goat Cheese and
2 pounds red beets, peeled, cut into 1/2-inch cubes
1/2 cup (8 tablespoons) extra virgin olive oil
2 1/2 tablespoons red wine vinegar
1/2 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)
1/2 cup chopped fresh parsley
4 ounces bucheron or other goat cheese, cut into cubes
2/3 cup shelled, toasted pistachios, coarsely chopped.
1. Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
2. In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 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. With mortar and pestle, or the back of a knife, mash garlic with 1/2 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. 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.
Yield: 6 appetizer-size servings.
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