bietola marinata (beet salad)

How To Make bietola marinata (beet salad)

• 1

  Preheat the oven to 400F.
• 2

  Place the beets in a single layer in a large roasting pan (it may take two pans; do not overcrowd). Drizzle with the olive oil. Give the pan a vigorous shake to move the beets and cover them with the oil. Sprinkle with salt, and cover the pan with aluminum foil. Roast for 60-90 minutes, depending on the size of the beets, until tender. Remove from oven and allow the beets to cool just enough for you to be able to peel them using a few paper towels.
• 3

  Cut them into a 1/2″ dice and place in a large bowl. Toss in the julienned red onions and set aside at room temperature while you make the dressing.
• 4

  Combine the vinegar, lemon juice and sea salt in a small bowl and stir. Slowly drizzle the olive oil into the mixture, whisking as you pour to combine.
• 5

  Drizzle the dressing over the beets and onions and toss with tongs to combine. Check the seasoning. Cover the bowl and marinate overnight in the refrigerator.
• 6

  For Garnish: Place a large, heavy bottomed skillet over low heat. Add the oil, pistachios and salt. Cook the pistachios, stirring often until crisp and very lightly browned, approx 8-10 minutes.
• 7

  To Assemble: Bring beets to room temperature in order for the olive oil to liquefy again. Toss the mixture one more time, check for seasoning and serve by dividing the beets among 8 plates.
• 8

  Garnish each plate with 1/2 ounce of pistachios and 1 ounce of goat cheese. If preferred, you can add the pistachios and chevre to the salad bowl and serve family-style.
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