fbpx

Beet Farro Pistachio Goat Cheese Salad

Beet Farro Pistachio Goat Cheese Salad
Serves 4
Print
Ingredients
  1. 4 beets - sliced into quarters
  2. 1 tablespoon olive oil
  3. 1/2 cup farro
  4. 2 cups fresh spinach
  5. 2 tablespoons pistachios
  6. 1/4 cup crumbled goat cheese
  7. Balsamic vinegar
Instructions
  1. Turn oven on to 400. Prepare beets; coat in olive oil and sprinkle with salt. Bake for 15 minutes or so until done. Let cool.
  2. To prepare farro—combine 1 1/2 cups of water and 1/2 cup farro in medium saucepan. Bring to a boil; reduce heat to low, cover and cook for 10-15 minutes. Let stand for 5 minutes. Let cool.
  3. To assemble the salad - place the farro and beets on the spinach. Sprinkle with pistachio nuts and crumble goat cheese on top. Drizzle with balsamic vinegar.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Grill Finished Beet Salad with Lavender-Mustard Seed Vinaigrette

Grill Finished Beet Salad with Lavender-Mustard Seed Vinaigrette
Serves 6
This salad combines some favorite summer flavors – beets, berries, mustard, and lavender. It’s a great party dish because you can cook the beets a day in advance and finish them on the grill at the last minute. If you prefer, you can even grill the beets and chill them, serving them cold instead of warm. Look for different colors of baby beets for an even prettier presentation.
Print
For the Beets and Salad
  1. 2 pounds baby beets, scrubbed, trimmed and peeled
  2. 6 cups mixed salad greens (including some bitter greens such as arugula)
  3. 1/4 red onion, thinly sliced
  4. 12 fresh, ripe blackberries
  5. 3 oz. fresh goat cheese, in large crumbles
For the Vinaigrette
  1. ¼ t. lavender flowers
  2. ¼ t. coarse sea salt
  3. 1 T. Dijon mustard
  4. 2 T. white wine vinegar
  5. ½ cup olive oil
  6. generous pinch whole mustard seeds
Cook the beets
  1. Preheat the oven to 400 degrees F. Wrap the beets individually in foil and place on a baking sheet. Roast the beets for 30 to 40 minutes or until a thin knife easily pierces and releases the beets. Unwrap the beets and let them cool. Slice a scant ½” thick and set aside.
Make the vinaigrette
  1. Combine the lavender flowers and sea salt in a food grinder or mortar and pestle and pulse or grind until the salt is fine and the flowers are well blended in. Set aside.
  2. In a small bowl, whisk the mustard and vinegar together to blend. Stream in the olive oil to emulsify. Toss in the mustard seeds and season to taste with the lavender salt (depending on your taste, you might not use all of it. Use any leftovers on your morning eggs!)
Finish the salad
  1. Spill the lettuce onto a serving platter and refrigerate if not using right away.
  2. Preheat a grill or grill pan over medium heat and oil it. Brush the prepared beet slices with olive oil and season with salt. Grill the beet slices 2 minutes per side, or until marked. Let the beets cool a minute or two, then arrange them on top of the lettuce on the platter. Strew with the sliced onion, cheese crumbles, and blackberries, then drizzle all with the vinaigrette and serve right away.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/