“Beets are a flavor of fall. heir earthy flavor pairs nicely with the sweetness of the goat cheese and pistachio, while brightened up with mint” notes Chef Nagan. “Be on the lookout for Chioggia beets which are a pink, often striped variety, originally cultivated in Italy which adds a different color and unique presentation.”
Here’s how to make it.
Makes 1-2 servings
10 mins min. min.
1 hour min.
- 5 oz red, gold, and Chioggia beets, peeled and sliced
- .5 oz lemon juice
- .5 oz olive oil
- For 2 oz mint pesto: 2 cups chopped mint, 2 cups chopped spinach, 6 garlic cloves, 2 cups olive oil, 1 cup Parmesan, ½-cup pine nuts, salt and pepper to taste
- For 1 oz crumbled candied pistachios: 5 cups pistachios, shelled, 1 cup sugar, ⅔-cup honey, 1 teaspoon salt
- 1 oz goat cheese
- A handful of arugula
How to make it
Prepare the lemon vinaigrette: Emulsify olive oil and lemon juice using blender.