Golden Beet Salad with Goat Cheese, Pistachios and Clementine Vinaigrette

DSC_0262Wow. It’s been four months since I’ve posted. FOUR MONTHS! Can I let Robert Frost explain? His poem The Armful says it all, and much more eloquently than I ever could:

For every parcel I stoop down to seize
I lose some other off my arms and knees,
And the whole pile is slipping, bottles, buns—
Extremes too hard to comprehend at once,
Yet nothing I should care to leave behind.
With all I have to hold with, I will do my best
To keep their building balanced at my breast.
I crouch down to prevent them as they fall;
Then sit down in the middle of them all.
I had to drop the armful in the road.
And try to stack them in a better load.

The good news is that my sabbatical allowed me to thoughtfully gather ideas and create. And I can’t wait to come here each week and share with you.

I’m starting with this salad. I LOVE this salad. It’s a super yummy nutritional powerhouse perfect for keeping you healthy during the cold winter months.  Beets are packed with folate, fiber, and phytonutrients that have anti-inflammatory and detoxifying properties.  Their greens are not only delicious, but one of the most nutrient packed greens around with high levels of vitamins K, A, C and E as well as copper, potassium, magnesium, iron and lutein. Clementines provide vitamin C, potassium and calcium, and the pistachios add protein, fiber, and healthy mono-unsaturated fatty acids.  Last but not least, the goat cheese lends creamy goodness as well as protein, calcium, and riboflavin, and it’s lower in fat and sodium than many other cheeses.


Golden Beet Salad with Goat Cheese, Pistachios and Clementine Shallot Vinaigrette

serves 2 as a main, 4 as a side

for the salad:

  • 3 raw golden beets with greens attached
  • 1 head romaine lettuce
  • 3 clementines
  • 2 ounces (1/4 cup) crumbled goat cheese
  • 1/4 cup chopped pistachios

for the clementine vinaigrette:

  • zest of 2 clementines
  • 1/4 cup freshly squeezed clementine juice
  • 1/4 cup sunflower oil (or any neutral tasting oil such as safflower or canola)
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon finely minced shallot (about 1/2 of a small shallot)
  • 1/2 teaspoon dried tarragon, finely crumbled
  • 1/4 teaspoon salt
  • a few grinds of fresh pepper
  1. Preheat oven to 425 degrees.
  2. Trim greens, stems and root ends from beets.  Reserve greens and discard stems and root ends.  Scrub beets well and place on foil lined with a sheet of parchment. Wrap parchment and foil tightly around beets and place on a baking sheet. Bake for 1 hour.
  3. Allow beets to cool, then rub skins off with a paper towel or scrape off with a paring knife. Thinly slice beets.
  4. While beets are roasting, rinse and dry beet greens, then thinly slice. Rinse, dry and thinly slice romaine leaves.
  5. Zest clementines.
  6. Supreme the clementines (how to: here). Squeeze juice from the leftover peels and membranes into a small bowl.
  7. Make vinaigrette: whisk all vinaigrette ingredients together in a small bowl until emulsified.
  8. Toss 1 1/2 cups beet greens with 1 1/2 cups romaine in a large bowl. Place beets and clementines on top, then sprinkle with goat cheese and pistachios.  Drizzle with clementine vinaigrette.

6 thoughts on “Golden Beet Salad with Goat Cheese, Pistachios and Clementine Vinaigrette

  1. Glad you are back! I have a question regarding beets. I love them, but how do you peel them? Either I cut off a finger peeling when they are raw or I roast them and then my hands and kitchen look like a crime scene. How do you do it? And if you say “use only golden beets” I’m coming through the computer. haha.

    1. Good morning Kennedy! Thank you for your question. I always roast them in a packet first, let them cool a bit in the packet, then wipe the skins off with a paper towel. I usually keep the beets on the opened foil packet to preserve my cutting board, and unfortunately the only way to avoid the murderous red-handed look is to wear latex gloves or to make the paper towel layer that you are using to wipe off the skins thick enough to keep it from your hands, but it’s almost impossible! Let me know how it goes. Golden beets ARE delicious, so you can go that route 🙂

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