Italian Appetisers Italian Salads

How to make beet, goat cheese and pistachios salad

This salad is so festively colorful and such a nice surprise. 

A perfect warm night dinner. 


  • 2 Bunches Red Beets or Tri-color 
  • ¼ Cup Minced Shallots 
  • 2 Tbs Fresh Lemon Juice 
  • Level tsp of Salt 
  • Pinch of Fresh Ground Black Pepper 
  • 1/3 Cup Extra Virgin Olive Oil 
  • 6 Oz Soft Goat Cheese 
  • 1/3 Cup Pistachios – shelled, toasted and coarsely chopped 
  • 2 Oz Arugula – or your favorite salad greens 



  1. Preheat oven to 425º.  Wrap the beets tightly in double layers of heavy aluminum foil. 
  2. Roast until tender, about 1 to 1 ½ hours, depending on size.  Remove from oven and let cool enough to handle.  Meanwhile, whisk together shallot, lemon juice and salt and pepper in a bowl.  Add the olive oil slowly and while whisking until well blended. 
  3. Once the beets are cool enough to handle, the skins should slip off easily.  Discard the skins and slice the beets.   (Alternately, you can dice the beets.)
  4. Toss with some of the dressing.  Layer some of the greens on a large serving plate. 
  5. Slice the goat cheese into thin slices and scatter on top of the greens.  Spread beets overall and top with pistachios. 
  6. Sprinkle remaining dressing over all. 

A glass of wine, some crusty Italian bread and you have an enjoyable dinner. 



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