Roasted Beet Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula

This is a flavourful summer salad that I came across recently in a newspaper. I didn't wait long to make it, as beets are one of my favorite vegetables and though it was a hot and humid day, I went ahead and roasted the beets anyway. I can tell you that my kitchen was certainly extremely hot, as was I. It was worth the effort though, and this unique dish is really rather simple to prepare. I enjoyed it on the deck with my sweetie in the evening when it wasn't so blistering hot. I also had an opportunity to share some with a special friend who simply adores beets too.

Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula

3 pounds of beets, trimmed and unpeeled
1 tablespoon of olive oil
juice from one small lemon
a generous bunch of fresh arugula
4 Clementine oranges, peeled and separated
300 grams of goat cheese, cut into pieces or slices

For the pesto:

1 cup of shelled pistachio nuts
2 tablespoons of fresh parsley
2 tablespoons of fresh mint
1/2 teaspoon of sugar
1/2 teaspoon of sea salt
1 teaspoon of lemon zest
juice from one lemon
1/2 cup of olive oil
1/2 cup of water

In a preheated oven, at 400 degrees, roast the beets until fork tender - roughly 60 - 90 minutes depending on the size of the beets. Let the beets cool until you can handle the without burning your fingers . Peel and slice into small rounds. Toss the beetroot with lemon juice and olive oil.

To make the pesto:

Place the pistachio nuts, parsley, mint, sugar, salt, and lemon zest in a food processor. Blend until you have a coarse mixture. Now add the lemon juice, olive oil, and blend. Add roughly 1/4 cup of water and blend until you have a pesto that you can drizzle over the beets.

Arrange some of the arugula on plate, top with beets and pieces of the orange. Top with some goat cheese and then drizzle with pesto and serve at room temperature.

Serves 6 - 8.

Other beetroot recipes you may enjoy from Lisa's Vegetarian Kitchen:
Beetroot rasam
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Beetroot and Quinoa Salad with Feta and Olives

On the top of the reading stack: The Man Who Laughs by Victor Hugo

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