• Baby Beets And Pistachio Crusted Goat Cheese On Frisee

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    • 4 Tbsp. extra virgin olive oil divided
    • 12 x fresh whole sage leaves
    • 2 slc prosciutto julienned
    • 1 x shallot sliced in rings
    • 1 bot pinot noir - (750 ml)
    • 2 Tbsp. balsamic vinegar
    • 2 Tbsp. sugar Salt to taste Freshly-grnd black pepper to taste
    • 12 x red baby beets trimmed
    • 1 x goat cheese log - (4 to 6 ounce)
    • 6 ounce pistachios crushed
    • 1 head frisee torn bite size
    • 1 bn watercress stems discarded Beet greens from trimmings
    • 1/4 c. extra virgin olive oil


    1. Coat a small saucepan with 2 Tbsp. of the extra virgin olive oil and place over medium heat. Fry the sage till the leaves crisp up, about 2 min. Gently remove to a paper towel. Then, fry the prosciutto till crispy and remove with a slotted spoon.
    2. Coat the saucepan with the remaining 2 Tbsp. of extra virgin olive oil. Add in the shallot and saute/fry for 2 min. Deglaze the pan with wine and balsamic vinegar, cook down about 3 min. Add in the sugar, salt, and pepper. Set the beets in the poaching liquid and cook till tender, about 20 min. Set beets aside to cold and reserve the poaching liquid. When cold sufficient to handle, rub off the beet skins with paper towel. Set aside to cold to room temperature.
    3. With a warm knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides.
    4. Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with extra virgin olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.
    5. This recipe yields 4 servings.

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