Recipe

Beet & Toasted Seed Salad with Pistachios & Goat Cheese

Beet & Toasted Seed Salad with Pistachios & Goat Cheese
  • This recipe was entered in the contest for Your Best Beets
  • Chef

    thefoodonline's Notes: A compilation of a few fave dishes from various restaurants and recipe books. The toasted seeds are reminiscent of a sandwich served at a small bakery in town and the salad is reminiscent...

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Serves 6-8

for the dressing...:

1/4 cup olive oil (or pistachio oil if you have) Ask a question about this ingredient

2-3 tablespoons fresh lemon juice Ask a question about this ingredient

1/4 cup minced shallots Ask a question about this ingredient

1 tablespoon honey Ask a question about this ingredient

1 teaspoon packed finely grated lemon peel Ask a question about this ingredient

  1. Preheat oven to 375 degrees F.

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  2. Slice beets into thin, bite sized chunks or pieces (peel on or off, your choice), place into roasting pan & drizzle with 4 TB olive oil. Place pan in oven & roast until beets are tender. Set aside.

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  3. In a large pan, place pistachios, sesame seeds, coriander seeds & sunflower seeds. Drizzle with short, light stream of olive oil & sprinkle with salt & pepper. Heat over medium heat until white sesame seeds and sunflower seeds are toasted and golden in colour. Set aside.

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  4. In a small bowl, whisk dressing ingredients & set aside.

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  5. Place arugula, romaine & beets in large salad serving bowl & toss with dressing. Add 3/4 of seed mixture & toss again. Drop bite sized pieces of goat cheese over salad & sprinkle with remaining seed mixture.

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  6. Serve & enjoy.

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