Roasted-Beet and Pistachio Salad Recipe

Roasted-Beet and Pistachio Salad Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2017
Roasted-Beet and Pistachio Salad Recipe Roasted-Beet and Pistachio Salad Recipe Roasted-Beet and Pistachio Salad Recipe Roasting the beets adds to their natural sweetness. Prep : 20 minutes plus cooling Bake: 1 hour 6 medium beets (4 ounces each) 1/2 cup shelled unsalted pistachios 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup olive oil 3 bags (4 ounces each) baby greens and herbs mix 1/4 cup crumbled blue cheese 1/4 cup packed fresh mint leaves, torn Preheat oven to 400°F. Arrange beets in single layer on large sheet of foil and wrap tightly. Place in shallow baking pan and bake 1 hour or until tender when pierced with tip of knife. While beets are cooking, in small baking pan, spread pistachios in single layer. Bake alongside beets 4 minutes or until golden and toasted. Cool nuts in pan. When beets are done, unwrap and let sit until cool enough to handle; peel and cut into 1/2-inch chunks. Prepare dressing: In small bowl, with fork or wire whisk, mix vinegar, mustard, salt, and pepper until blended. Whisk in oil until blended. In medium bowl, combine beets and 2 tablespoons dressing. In large serving bowl, toss greens with remaining dressing until coated. Top with blue cheese, pistachios, beets, and mint. Makes 12 side-dish servings. Each serving : About 115 calories, 3g protein, 6g carbohydrate, 9g total fat (2g saturated), 2g fiber, 2mg cholesterol, 120mg sodium. THE PERFECT CHEESE PLATTER A thoughtful selection of cheeses can be the cornerstone of a cocktail party or set the stage for the feast to come. You’ll need 3 to 4 ounces of cheese per guest. WHAT TO BUY Fresh : Uncooked, unripened cheeses (such as ricotta and cream cheese) are moist and mild and have a slight tartness. Some of our favorites are sweet mascarpone and fresh goat cheeses like tangy Montrachet. Soft-Ripened : With their white and bloomy rind, soft and buttery cheese like Brie and Camembert ripen from the outside in. For a real treat, serve a decadent triple-cream like Brillat-Savarin or Pierre Robert. Washed Rind : The surfaces of these cheeses have been washed with brine or liquor. The orange-hued rind smells strong, but the interior is creamy and mellow. Wonderful choices include Taleggio, Limburger, and French Munster. Firm : Almost all moisture has been pressed out of these flavorful, aged cheeses. Start with an American classic like Vermont or Wisconsin Cheddar. Then sample caramel-like aged Gouda, Emmenthaler, authentic Parmigiano-Reggiano, and aged Pecorino. Blue : Salty and piquant, these cheeses go best with a full-bodied red wine. Roquefort, Stilton, and Gorgonzola are all flavorful picks. HOW TO SERVE AND STORE Always bring cheese to room temperature in original wrapping before serving. Set out selections on a board or platter with a separate cutting utensil for each cheese. Don’t put strong cheeses next to mild ones; the heavy scent will overpower the lighter one. When tasting, go from the mildest to the strongest cheese. Pair cheeses with crusty breads, stoned wheat or water crackers, cured meats like proscuitto or salami, fruit (dried or fresh), olives, nuts, and chutneys. Semihard and hard cheeses can last up to a week in plastic wrap in the fridge. After that, rewrap in parchment or waxed paper so cheese can “breathe.” For long-term storage, place parchment-wrapped cheese in a plastic container.
Roasted-Beet and Pistachio Salad Recipe

Roasted-Beet and Pistachio Salad Recipe

Roasting the beets adds to their natural sweetness. Prep : 20 minutes plus cooling Bake: 1 hour
  • 6 medium beets (4 ounces each)
  • 1/2 cup shelled unsalted pistachios
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/teaspoon salt
  • 1/teaspoon ground black pepper
  • 1/cup olive oil
  • 3 bags (4 ounces each) baby greens and herbs mix
  • 1/cup crumbled blue cheese
  • 1/cup packed fresh mint leaves, torn
  1. Preheat oven to 400°F. Arrange beets in single layer on large sheet of foil and wrap tightly. Place in shallow baking pan and bake 1 hour or until tender when pierced with tip of knife. While beets are cooking, in small baking pan, spread pistachios in single layer. Bake alongside beets 4 minutes or until golden and toasted. Cool nuts in pan. When beets are done, unwrap and let sit until cool enough to handle; peel and cut into 1/2-inch chunks.
  2. Prepare dressing: In small bowl, with fork or wire whisk, mix vinegar, mustard, salt, and pepper until blended. Whisk in oil until blended.
  3. In medium bowl, combine beets and 2 tablespoons dressing. In large serving bowl, toss greens with remaining dressing until coated. Top with blue cheese, pistachios, beets, and mint. Makes 12 side-dish servings.
Each serving : About 115 calories, 3g protein, 6g carbohydrate, 9g total fat (2g saturated), 2g fiber, 2mg cholesterol, 120mg sodium.

THE PERFECT CHEESE PLATTER

A thoughtful selection of cheeses can be the cornerstone of a cocktail party or set the stage for the feast to come. You’ll need 3 to 4 ounces of cheese per guest.

WHAT TO BUY

Fresh : Uncooked, unripened cheeses (such as ricotta and cream cheese) are moist and mild and have a slight tartness. Some of our favorites are sweet mascarpone and fresh goat cheeses like tangy Montrachet. Soft-Ripened : With their white and bloomy rind, soft and buttery cheese like Brie and Camembert ripen from the outside in. For a real treat, serve a decadent triple-cream like Brillat-Savarin or Pierre Robert. Washed Rind : The surfaces of these cheeses have been washed with brine or liquor. The orange-hued rind smells strong, but the interior is creamy and mellow. Wonderful choices include Taleggio, Limburger, and French Munster. Firm : Almost all moisture has been pressed out of these flavorful, aged cheeses. Start with an American classic like Vermont or Wisconsin Cheddar. Then sample caramel-like aged Gouda, Emmenthaler, authentic Parmigiano-Reggiano, and aged Pecorino. Blue : Salty and piquant, these cheeses go best with a full-bodied red wine. Roquefort, Stilton, and Gorgonzola are all flavorful picks.

HOW TO SERVE AND STORE

  • Always bring cheese to room temperature in original wrapping before serving.
  • Set out selections on a board or platter with a separate cutting utensil for each cheese.
  • Don’t put strong cheeses next to mild ones; the heavy scent will overpower the lighter one. When tasting, go from the mildest to the strongest cheese.
  • Pair cheeses with crusty breads, stoned wheat or water crackers, cured meats like proscuitto or salami, fruit (dried or fresh), olives, nuts, and chutneys.
  • Semihard and hard cheeses can last up to a week in plastic wrap in the fridge. After that, rewrap in parchment or waxed paper so cheese can “breathe.” For long-term storage, place parchment-wrapped cheese in a plastic container.
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Saturday, 18 November 2017

Roasted-Beet and Pistachio Salad Recipe

Article Categories : Holiday Celebrations

Roasted-Beet and Pistachio Salad Recipe

Roasted-Beet and Pistachio Salad Recipe

Roasting the beets adds to their natural sweetness.

Prep : 20 minutes plus cooling Bake: 1 hour

  • 6 medium beets (4 ounces each)
  • 1/2 cup shelled unsalted pistachios
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/teaspoon salt
  • 1/teaspoon ground black pepper
  • 1/cup olive oil
  • 3 bags (4 ounces each) baby greens and herbs mix
  • 1/cup crumbled blue cheese
  • 1/cup packed fresh mint leaves, torn
  1. Preheat oven to 400°F. Arrange beets in single layer on large sheet of foil and wrap tightly. Place in shallow baking pan and bake 1 hour or until tender when pierced with tip of knife. While beets are cooking, in small baking pan, spread pistachios in single layer. Bake alongside beets 4 minutes or until golden and toasted. Cool nuts in pan. When beets are done, unwrap and let sit until cool enough to handle; peel and cut into 1/2-inch chunks.
  2. Prepare dressing: In small bowl, with fork or wire whisk, mix vinegar, mustard, salt, and pepper until blended. Whisk in oil until blended.
  3. In medium bowl, combine beets and 2 tablespoons dressing. In large serving bowl, toss greens with remaining dressing until coated. Top with blue cheese, pistachios, beets, and mint. Makes 12 side-dish servings.

Each serving : About 115 calories, 3g protein, 6g carbohydrate, 9g total fat (2g saturated), 2g fiber, 2mg cholesterol, 120mg sodium.

THE PERFECT CHEESE PLATTER

A thoughtful selection of cheeses can be the cornerstone of a cocktail party or set the stage for the feast to come. You’ll need 3 to 4 ounces of cheese per guest.

WHAT TO BUY

Fresh : Uncooked, unripened cheeses (such as ricotta and cream cheese) are moist and mild and have a slight tartness. Some of our favorites are sweet mascarpone and fresh goat cheeses like tangy Montrachet.

Soft-Ripened : With their white and bloomy rind, soft and buttery cheese like Brie and Camembert ripen from the outside in. For a real treat, serve a decadent triple-cream like Brillat-Savarin or Pierre Robert.

Washed Rind : The surfaces of these cheeses have been washed with brine or liquor. The orange-hued rind smells strong, but the interior is creamy and mellow. Wonderful choices include Taleggio, Limburger, and French Munster.

Firm : Almost all moisture has been pressed out of these flavorful, aged cheeses. Start with an American classic like Vermont or Wisconsin Cheddar. Then sample caramel-like aged Gouda, Emmenthaler, authentic Parmigiano-Reggiano, and aged Pecorino.

Blue : Salty and piquant, these cheeses go best with a full-bodied red wine. Roquefort, Stilton, and Gorgonzola are all flavorful picks.

HOW TO SERVE AND STORE

  • Always bring cheese to room temperature in original wrapping before serving.
  • Set out selections on a board or platter with a separate cutting utensil for each cheese.
  • Don’t put strong cheeses next to mild ones; the heavy scent will overpower the lighter one. When tasting, go from the mildest to the strongest cheese.
  • Pair cheeses with crusty breads, stoned wheat or water crackers, cured meats like proscuitto or salami, fruit (dried or fresh), olives, nuts, and chutneys.
  • Semihard and hard cheeses can last up to a week in plastic wrap in the fridge. After that, rewrap in parchment or waxed paper so cheese can “breathe.” For long-term storage, place parchment-wrapped cheese in a plastic container.