Warm Goat Cheese Salad with Pistachio and Beetroot - serves 4
4 round slices of Goat Cheese
4 oz Pistachio Nuts - need to be toasted for 5 - 10 mins and then chopped
4 tbsp Pistachio oil
3 tbsp Extra Virgin Olive Oil
1 tbsp Sherry Vinegar
2 tbsp Balsamic Vinegar
1 lb Mixed Green Salad Leaves
4 small/medium Beetroot
Salt and Pepper to taste
1. Wash the beetroot, then wrap in foil and bake in the
oven at 350F for 1 hour. Cool and peel. Slice into rounds and set to one side.
2. For the dressing, mix together sherry and balsamic vinegars with salt and
pepper, add olive oil and pistachio whilst whisking the mix. Check seasoning.
3. Pistachio nuts need to be toasted for 5 - 10 mins and then roughly chopped.
Take each slice of goat cheese and press pistachio nuts into both sides.
4. Warm the cheese in the oven for aprox. 5 mins. and then place each slice
in the centre of a warmed plate. Toss the beetroot slices in the dressing and
place slices decoratively around the cheese. Toss the salad in the dressing
and place on top of the cheese.