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Beet salad with pistachio butter
Ingredients
Pistachio butter
- 175 grams pistachios, shelled and toasted on stovetop
- 100 milliliters sweetened condensed milk
- 1 tablespoon Dijon mustard
- Water for loosening
Salad
- 900 grams beets (red and yellow if possible! Makes for a beautiful presentation)
- 4 heads baby gem lettuce, halved and washed
- 1/2 cup pistachio, finely chopped
- 1 cup goat cheese, crumbled
Directions
Pistachio butter
- Blend all ingredients in food processor until smooth! Can be reserved for up to 5 days
Beet salad
- Place beets in a foil lined baking dish. Top with salt until almost covered! Top with foil and wrap very tightly.
- Bake at 350 for one and a half to two hours depending on size, until very tender.
- Cool slightly, then peel with a paring knife while still warm. Cut beets into 2.5 centimeter pieces.
- Drizzle pistachio butter on bottom of plate. Arrange beets.
- Dress gem lettuce with lemon juice, olive oil, salt and pepper to taste. Top with pistachio and goat cheese! Garnish with micro greens.
