Golden Beet and Radicchio Salad with Pistachio Vinaigrette
- 2 days ago
- 2 min read
Pistachios are endlessly versatile. Whether eaten on their own, incorporated into pesto, or crushed atop cannoli, they provide a rich nuttiness with subtle sweet undertones. Blending the pistachios into the salad dressing allows their flavor to be more evenly distributed throughout the salad rather than just as a garnish sprinkled on top. As a private chef in Charleston, I can assure you that this golden beet and radicchio salad with pistachio vinaigrette will be a hit, either family-style or plated!
Yield: 4 salad-course servings; about ¾ cup dressing
2 large golden beets, trimmed and scrubbed clean
3 tablespoons extra-virgin olive oil, plus 1 teaspoon for roasting the beets
1 small head radicchio, washed and torn into bite-size pieces (or other salad greens)
1 peach, pitted and thinly sliced (optional)
3–4 ounces goat cheese (optional)
¼ cup pistachio kernels (buy them pre-roasted, or roast them at 350F for 10 minutes)
¼ cup water
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons white wine vinegar or lemon juice
¼ cup finely chopped fresh basil
Kosher salt, to taste
Freshly cracked black pepper, to taste
Preheat the oven to 350°F. Lightly grease a small baking dish. Place the beets in the prepared dish and drizzle with 1 teaspoon olive oil. Cover the dish tightly with foil and roast for 45 minutes to 1 hour, or until the beets are easily pierced with a fork. When cool enough to handle, peel the beets with your hands. Cut into quarters, then into eighths.
To make the dressing: In a small food processor or blender, combine the 3 tablespoons olive oil, pistachios, water, Dijon mustard, honey, white wine vinegar or lemon juice, basil, salt, and pepper. Blend until smooth. The dressing will keep in the refrigerator for up to 3 days, but make sure to mix it before serving.
In a medium bowl, toss the radicchio, beets, and peach (if using) with just enough dressing to coat. Add the goat cheese. Serve immediately.
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