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By Catherine De Orio |

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                            Heart “Beet” Salad

Heart “Beet” Salad

Happy Valentine’s Day! I’m sure many of you have big plans tonight. But for those who will be entertaining at home (and hopefully tuning in to a new episode of Check, Please! featuring three of our guests’ restaurant picks!), I have a fun and easy seasonal salad recipe to share with you.


Roasted beet, goat cheese and pistachio salad
Serves 4

10 red baby beets, approximately 1 lb.; unpeeled, rinsed and tops trimmed)
4 ounces goat cheese; crumbled
1/4 cup microgreens (watercress, arugula, or mache); rinsed and trimmed
3 Tablespoons pistachios; shelled, toasted, and chopped
2-3 Tablespoons olive oil

Preheat the oven to 400. Toss beets with olive oil and season with salt. Place on a baking sheet and roast for 45-50 minutes, or until they can be easily pierced with the tip of a knife. Remove from oven and peel.* Quarter the beets.

Arrange beets and cheese on serving tray or individual plates. Sprinkle with microgreens and pistachios. Drizzle with vinaigrette.

*Kitchen Tip: Using gloves when peeling the beets will prevent your hands from getting stained.

Styling tip: Thinly slice beets and then use a small heart-shaped cookie cutter to cut the beets into hearts.

Pistachio Vinaigrette

3 Tablespoons pistachio oil**
2 Tablespoons freshly squeezed lemon juice
1/4 cup shallots; finely minced
1/2 to 3/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper

**Can be purchased at Williams-Sonoma and

In a small bowl, combine shallots and lemon juice. Add oil in a slow steady stream, whisking until it is emulsified. Season to taste with salt and pepper.

And that’s it! Enjoy!

Have a wonderful weekend!