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Goat Cheese, Beet, and Pistachio Salad

Categories: Entertaining, Low-fat, Quick to fix
Type: Salads

Creamy goat cheese, beets, and pistachios are the main ingredients in this delicious salad.

Prep Time: 15M

Serves: Serves 4


  • 2 handfuls of arugula (rocket) leaves
  • 5-6oz (175g) goat cheese, cut into slices
  • 4-6 large beets, cooked, peeled, and coarsely chopped
  • handful of shelled pistachio nuts, coarsely chopped

For the dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 2 shallots, finely chopped
  • 1 tsp coarse-grain mustard pinch of sugar
  • sea salt and freshly ground black pepper
Goat Cheese, Beet, and Pistachio Salad photo

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  1. First, make the dressing. In a small bowl, whisk together the oil and vinegar until well blended. Whisk in the shallots, mustard, and sugar, and season well with salt and pepper. Let the dressing stand for a few minutes to develop the flavors, then taste and adjust the seasonings as needed.
  2. Arrange the arugula leaves on a large serving platter or 4 individual plates, then top with the beets and goat cheese. Drizzle with a little of the dressing, then sprinkle with the pistachios. Drizzle on more dressing, if desired. Serve with fresh crusty bread.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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