Warm Beet Salad with Parmesan Sauce and Pistachios
Salads • French
Description
Warm beet salad with parmesan sauce and pistachios
Ingredients
- Shallot 2 pieces
- Olive Oil 0 fl oz
- Red Wine Vinegar 0 fl oz
- Yellow Beets 4 pieces
- Thyme 1 bunch
- Coarse Salt to taste
- Ground Black Pepper to taste
- Grated Pecorino Pepato Cheese 10 oz
- 33% Cream 10 fl oz
- Watercress 3 bunches
- Pistachios 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
In a bowl, mix the chopped shallots, 2 tablespoons of olive oil, and vinegar.
Step 3
On a sheet of foil, place the beets and half of the bunch of thyme, drizzle with the remaining oil, and season with salt and pepper. Wrap and place on a baking sheet. Bake in the oven for 1 hour until the beets are tender. Let cool slightly, peel, and cut into small pieces.
Step 4
In a saucepan, combine the Parmesan, cream, and the remaining thyme. Heat, stirring, over medium heat for about 5 minutes until the cheese melts. Remove the thyme.
Step 5
Arrange the beets on a plate and drizzle with the sauce. Top with watercress, pistachios, and drizzle with the shallot dressing. Serve immediately.
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