Updated 10/14/2011 05:00 AM
Recipe: Beet Salad with Roasted Garlic-Orange Juice Dressing, Goat Cheese and Pistachios
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8-10 small-medium sized beets (see hints below)
1 whole bulb garlic (sliced in half horizontally)
Olive oil for drizzling beets and garlic before roasting
aluminum foil as needed
For the dressing:
4 cloves roasted garlic
1/4 cup extra virgin olive oil
3 Tbs orange juice
2 Tbs red wine vinegar
Salt and pepper to taste
Salad greens as needed
1-2 ounces goat cheese per serving
Approx. 1/4 cup pistachios per serving
Preheat the oven to 375 degrees and place the beets on a double layer of aluminum foil....drizzle those with a little olive oil and tightly seal that and also cut one bulb of garlic in half crosswise, place that on a sheet of aluminum foil an drizzle that with olive oil and wrap that.
Place those packets on a baking tray and place that onto the center rack of the preheated oven.
The garlic will take about 40 minutes to roast....it'll be creamy and soft to the touch when it is done....and the beets could take up to one hour or so and you can easily insert a knife into the center when they are done.
Squeeze 4-5 cloves of the roasted garlic into a mixing bowl......use a fork to mash those up a little bit....and add 1/4 cup extra virgin olive oil, 3 Tbs orange juice, 2 Tbs red wine vinegar, a pinch of salt and a crack of black pepper to taste and whisk it up.
Once you have peeled and sliced the cooled roasted beets, add those to the bowl with dressing...toss to coat.....and it is time to assemble the salads.
Put a handful of greens down on individual plates and top those with some of the marinated beets...crumble some goat cheese over the top and finish with a sprinkling of pistachios.
Try to buy beets that are small to medium in size....and similar in size....so they cook in the same amount of time.
Spoon some of the dressing around the finished salads before serving.
Use the leftover roasted garlic to make garlic mashed potatoes or serve with something like grilled steak.