BEETROOT SALAD WITH PISTACHIO GOAT CHEESE AND MAPLE ORANGE VINAIGRETTE

This beetroot salad with pistachio, goat cheese and figs is the perfect dish to celebrate the freshness of summer. Roasted beets are paired with fresh, luscious figs, creamy goat’s cheese with a pistachio crunch, and a silky maple-orange vinaigrette to bring it all together.

It’s simple, it’s textured, and full of low-key decadence.

“A full-on flavor moment you’ll want to re-live over and over again – just the way I like my salads.”

—Lidijia

Save this for your next dinner party or elegant lunch spread. Trust me when I say that this is the most delicious salad you’ll be making on repeat all summer long.

You can roast the beetroot in advance and refrigerate until ready to use. Bake in the oven as directed and peel before storing. You can even slice the beets in advance and toss with a bit of freshly squeezed orange juice to let them marinate to infuse flavor and a little extra tenderness into the flesh.

Print Recipe

BEETROOT SALAD WITH PISTACHIO GOAT CHEESE & MAPLE ORANGE VINAIGRETTE

Servings: 4

INGREDIENTS

For the salad:

• 100 g goat’s cheese log
• 1 cup shelled pistachios finely chopped
• 2-3 beetroots any variety of heirloom beets will work warmed and sliced
• 6 fresh ripe mission figs halved or quartered
• 400 grams Mixed salad greens arugla or spinach work well here too
• 1 small orange segmented (optional)

For the vinaigrette:

• 1 onion, chopped
• 1 red capsicum, chopped
• 2 cloves of garlic, chopped
• 450 grams fresh tomatoes, chopped (cut an “x” on the bottom of the tomato, plunge into hot water for a few minutes, then peel the skin)
• 1 tablespoon chopped fresh coriander
• Salt
• Freshly ground black pepper
• 1 tablespoon reserved marinade from the fish
  
  

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INSTRUCTIONS

Prepare the salad and the vinaigrette

1. Preheat your oven to 200 degrees celcius (400 farenheit).
2. Wash the beetroom and trim the stems but do’t peel them.
3. Cut your beetroot in halves or quarters.
4. Wrap in foil and place on a baking sheet to catch any juices that might spill in the cooking process.
5. Bake for about 45 minutes to one hour until a knife or skewer slides through them easily.
6. Let cool, remove the skins with a paring knife and slice into quarters.
   
   

Prep the goat’s cheese

1. Place the chopped pistachios on a cutting board or on a plate and spred so it’s in an even layer.
2. Roll the goat’s cheese log in the pistachios until the entire surface is coated.
3. Press each round into the chopped pistachios, coating both sides evenly.
4. Chill for 10 minutes to firm up.
5. Once firm, slice the log into 6 to 8 even slicing using a sharp knife or cut through it using unflavored dental floss. Keep any remaining pistachios aside to sprinkle on the salad before serving.
   
   

Make the vinaigrette

1. Combine orange juice, maple syrup, Dijon mustard, olive oil, salt, and pepper in a bowl.
2. Whisk until emulsified and slightly thickened.
3. Set aside while you prepare the rest of your salad.
   
   

When ready to assemble, arrange greens on a platter, top with warm beetroot slice, fresh figs and orange segments (if using). Place the goat’s cheese rounds on top and dust with additional pistachio. Drizzle with the vinaigrette just before serving and enjoy.