Beet and Goat Cheese Salad

Many people are usually not all that crazy about beets, but this recipe is absolutely delicious and may change minds about this colorful root vegetable. It has such a nice blend of flavors and textures ... the sweetness of the beets, the tang of the goat cheese and the crunch of the pistachios ... that all come together in a tasty burst of color.

The salad can be structured in ring molds* for a very pretty presentation.

Beet and Goat Cheese Salad
(Makes 6 servings.)

• 4 large red beets
• 1/4 cup minced shallots
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra virgin olive oil
• 1 tablespoon pistachio oil or walnut oil
• 4 ounces soft mild goat cheese
• 1/4 cup salted shelled pistachios, coarsely chopped
• 1 ounce mixed baby lettuce, torn to bite size (about 4 cups)

Special equipment: 6 2 1/2-inch ring molds* or round cookie cutters (at least 2 inches high)

Preheat oven to 425°F.

Beet and Goat Cheese Salad

Separately wrap beets tightly in foil, place on a baking sheet and roast in the middle of oven until tender, 1 to 1 1/2 hours. Carefully unwrap beets and let cool.

While beets cool, whisk together shallot, lemon juice, salt, and pepper in a small bowl. Add oils in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Cut beets into 1/4-inch dice and place in a bowl. Add enough dressing to moisten and toss to coat.

Place ring molds in center of 6 salad plates. Divide half of beets among each ring and pack down. Crumble 2 teaspoons of goat cheese on top of each mold, then divide remaining beets among the 6 molds, packing them down. Gently lift ring up and away from stack. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss lettuce with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

Note: Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.

*Ring Mold