Salad
Description
Beetroot goes wonderfully well with a variety of nuts, which are now abundantly available in stores. So why limit yourself to just walnuts? In the past, it was truly hard to find other kinds, but today you can make a delicious beet salad, for example, with pistachios. That will surely surprise your guests!
Instructions
- 1
Step 1
Wash the beet and clean it with a brush. Do not cut off the "tails" — if you do, most of the vitamins will leach into the water during cooking, and we definitely don't want that.
- 2
Step 2
Cut off the greens, wrap the beet in foil, and roast in the oven until done (test by inserting a sharp knife—if it goes in easily, the beet is ready). You can, of course, boil the beet the old-fashioned way, but then it will be "wet" and less aromatic.
- 3
Step 3
While the beet is roasting, chop the pistachios with a knife or in a mortar. You can also use ready-made pistachio flakes.
- 4
Step 4
Cool the cooked beet and peel off the skin.
- 5
Step 5
Slice — into thin slices or deliberately uneven chunks, whichever you prefer.
- 6
Step 6
Goat cheese, on the other hand, should preferably be sliced as thinly as possible—into almost transparent petals, so that it melts in your mouth. Although, in practice, men tend to prefer heartier pieces ;)
- 7
Step 7
Place the beetroot on a plate, drizzle with olive oil and lemon juice, sprinkle with salt and pepper. Top with slices of cheese and sprinkle this wonderful dish with pistachios.