Roasted Beet Salad with Pistachio Pesto, Goat Cheese & Thyme Honey
From Chef Josh Delgado, Alderbrook Resort & Spa
Serves 6 | Active time 10 minutes
4 large beets
1 cup white wine
1 cup pistachios, toasted
1 orange, zested and juiced
1 lemon, zested and juiced
1 shallot, thinly sliced
1 tablespoon basil
1 tablespoon tarragon
1 tablespoon parsley
4 ounces extra virgin olive oil
1 bunch thyme
4 ounces honey
4 ounces chevre goat cheese
salt and pepper
Preheat oven to 350°F.
Place beets in a roasting pan with the wine and season liberally with salt and pepper. Place in oven for roughly 2 hours or until fork tender. Once the beets are cooked, carefully wipe them with a kitchen towel and cut into 1-inch by 1-inch pieces or desired shape. Allow to completely cool, roughly 30 minutes.
While the beets are roasting, place the toasted pistachios in a food processer along with the zest, shallot, and spices, and pulse while adding the olive oil until the mixture is smooth. Season with salt and fresh cracked pepper.
Combine the thyme and honey in a small sauce pot and bring to a very low simmer for 10 minutes, then remove from heat and cover with plastic wrap to allow it to steep. Warm the honey back up and strain through a fine-mesh strainer.
Toss the beets in a mixing bowl with the citrus juice, two tablespoons of thyme honey, salt, and pepper.
Place beets on a platter or plates and top with pistachio pesto and chunks of fresh goat cheese, then drizzle with thyme honey.