Ingredients
Small log of herbed goat cheese
Raw beets
Pistachios
Olive oil
Balsamic vinegar
Arugula
Lemon juice and zest
Preparation
Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
Unwrap beets and let cool. Don’t turn the oven off.
While beets are cooling, toast pistachios in a pan until just slightly brown, then coarsely crush them and reserve.
Once the beets are just cool enough to handle, slip off skins and remove stems.
Cut each beet into slices, then cut out a heart shape with a small cookie cutter.
Put beets into Pyrex dish with olive oil, salt, and pepper, and roast until beets are hot and tender, about 15 minutes more.
Remove beets and layer with goat cheese inside the cookie cutter, then push out, to create little “sandwiches” or “napoleons”
Mix olive oil from Pyrex with lemon juice and zest and balsamic vinegar. Place beets on a bed of arugula and drizzle with oil and vinegar mixture and top with crushed pistachios.
