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Goat Cheese, Beet Roots and California Pistachio Salad

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Executive Chef Pascal LeSeac'h of Pastis, one of New York City's hottest restaurants, loves serving this simple beet salad featuring California pistachios.
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Calories: 380     Total Fat: 33g
Cholesterol: 20mg     Protein: 11g
Carbohydrates: 13g     Sodium: 310mg

Serves 2
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  • 5 medium size beet roots
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup California pistachios, toasted and coarsely chopped
  • 1 bunch flat parsley (1/4 cup chopped)
  • 1 log (6 ounces) Montrachet goat cheese
  • Salt and white pepper, to taste
  • 5 tablespoons red wine vinegar
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    1. Preheat oven: 375°F.
    2. Clean beet roots with cold water, dry with paper towel, coat with 1 tablespoon olive oil and season with salt. Wrap beets in aluminum foil and place in oven 1 1/2 hours. Check doneness by poking with small knife. Remove and peel beets and slice 1/2-inch thick. Reserve and cool in refrigerator. While beets are cooling, toast pistachios, let cool, then chop. Clean and dry parsley, then chop with large chef knife. Slice goat cheese 1/2-inch thick.
    3. To Serve: Alternate slices of beets and goat cheese on salad plate. Season with salt and white pepper. Add vinegar and remaining olive oil. Garnish with pistachios and chopped parsley.

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