Best Baby Beets And Pistachio Crusted Goat Cheese On A Bed Of Frisee With Pinot Noir Vinaigrette Recipes

Pistachio-Goat Cheese Bites image

Provided by GaylaJ

Categories Cheese

Time 28m

Yield 30 balls, 10 serving(s)

Number Of Ingredients 3

1/4 cup shelled salted pistachios (I used double this amount)
6 ounces goat cheese, softened
2 ounces cream cheese, at room temperature

Steps:

Toast nuts in small skillet over medium heat until fragrant, about 3 minutes; chop finely.
Combine goat cheese and cream cheese in a medium bowl. Drop mixture by heaping teaspoons onto a parchment-lined baking sheet; refrigerate 15 minutes.
Roll into balls, then roll in chopped nuts.
Refrigerate, tightly covered, up to 1 day.

Beet and Goat Cheese Salad with Pistachios image

Yield Makes 8 servings

Number Of Ingredients 12

3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
Special Equipment
a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

Steps:

Preheat oven to 425°F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette image

Provided by Food Network

Categories main-dish

Time 1h17m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil, plus 2 tablespoons
12 fresh whole sage leaves
2 slices prosciutto, julienned
1 shallot, sliced in rings
1 (750 ml) bottle pinot noir
2 tablespoons balsamic vinegar
2 tablespoons sugar
Salt and pepper
12 red baby beets, trimmed
1 (4 to 6 ounce) goat cheese log
6 ounces pistachios, crushed
1 head frisee, torn in bite-size pieces
1 bunch watercress, stems discarded
Beet greens, from trimmings
1/4 cup olive oil

Steps:

Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon.
Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature.
With a hot 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.
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 olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.