Beetroot with Goat Cheese, Nigella Seeds, and Pistachios
Salads • French
Description
Beetroot with Goat Cheese, Nigella Seeds, and Pistachios
Ingredients
- Chopped pistachios 2 tablespoons
- White vinegar 1 cup
- Smoked Paprika 1 teaspoon
- Coarse Salt to taste
- Beetroot 15 oz
- Sea Salt to taste
- Olive Oil 3 tablespoons
Step-by-Step Guide
Step 1
Toast the pistachios in a small skillet over medium heat, stirring frequently, until dark golden brown, about 5 minutes; let cool.
Step 2
Combine ¼ cup of vinegar, ½ teaspoon of paprika, and a pinch of salt in a large pot and add enough water to reach a depth of 2.5 cm. Place a steaming basket in the pot and bring the liquid to a boil over medium heat. Add the beetroot, cover, and steam until tender, 30 to 40 minutes. Transfer to a large bowl and let cool slightly.
Step 3
While the beetroot is still warm, add 60 g of goat cheese, the remaining 1 tablespoon of vinegar, and ¼ teaspoon of paprika; season with salt and pepper. Mash the beetroot with a fork or potato masher, leaving large chunks.
Step 4
Serve topped with nigella seeds, pistachios, sea salt, and the remaining goat cheese.
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