Bietola Marinata (Beet Salad)

How to Make

• Step 1: Preheat the oven to 400F.

• Step 2: Place the beets in a single layer in a large roasting pan (it may take two pans; do not overcrowd). Drizzle with the olive oil. Give the pan a vigorous shake to move the beets and cover them with the oil. Sprinkle with salt, and cover the pan with aluminum foil. Roast for 60-90 minutes, depending on the size of the beets, until tender. Remove from oven and allow the beets to cool just enough for you to be able to peel them using a few paper towels.

• Step 3: Cut them into a 1/2″ dice and place in a large bowl. Toss in the julienned red onions and set aside at room temperature while you make the dressing.

• Step 4: Combine the vinegar, lemon juice and sea salt in a small bowl and stir. Slowly drizzle the olive oil into the mixture, whisking as you pour to combine.

• Step 5: Drizzle the dressing over the beets and onions and toss with tongs to combine. Check the seasoning. Cover the bowl and marinate overnight in the refrigerator.

• Garnish

• Step 6: Place a large, heavy bottomed skillet over low heat. Add the oil, pistachios and salt. Cook the pistachios, stirring often until crisp and very lightly browned, approx 8-10 minutes.

• To Assemble

• Step 7: Bring beets to room temperature in order for the olive oil to liquefy again. Toss the mixture one more time, check for seasoning and serve by dividing the beets among 8 plates.

• Step 8: Garnish each plate with 1/2 ounce of pistachios and 1 ounce of goat cheese.

• Step 9: If preferred, you can add the pistachios and chevre to the salad bowl and serve family-style.