Description
Executive Chef Pascal LeSeac'h of Pastis, one of New York City's hottest restaurants, loves serving this simple beet salad featuring California pistachios.

Ingredients

• 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

Preparation
Preheat oven: 375°F.

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.

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.

Nutrition
Nutritional Analysis (Amount per Serving): Calories 380, Total Fat 33g, Saturated Fat 9g, Monounsaturated Fat 19g, Cholesterol 20mg, Sodium 310mg, Potassium 450mg, Carbohydrate 13g, Dietary Fiber 4g, Protein 11g

Serves
Serves 2

Variations
no information available