Primo Garden Salad with Local Goat Cheese and Fresh Ricotta Tart with Beets, Pistachio Granola, and Almond Vinaigrette
Recipe courtesy of Melissa Kelly

Local Beet Salad

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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Active: 45 min
  • Yield: 2 to 3 servings
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  1. For the beets, preheat the oven to 350 degrees F. Place the beets into an oven-proof pan and fill the pan with water 1/4 of the way up the pan. Add 2 tablespoons of the olive oil and salt and pepper to taste. Roast the beets until tender, 35 to 40 minutes. When the beets are finished roasting, peel the skin off with paper towels. The beets are best peeled when still hot. Cut the beets into quarters or halves depending on size.
  2. To make the goat cheese truffles, mix the goat cheese, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the goat cheese mixture into small, marble-size rounds. Take the rounds and roll them in the crushed pistachios. Set aside and keep cool.
  3. For the almond vinaigrette, combine the sherry vinegar and shallots in a bowl. Add in the remaining 1/2 cup olive oil, the almond oil, almonds and 1 teaspoon salt. Whisk until the mixture is well combined.
  4. For the pistachio granola, turn the oven down to 325 degrees F. In a bowl, mix the whole pistachios, simple syrup, oats, honey and extra-virgin olive oil together. Evenly spread the mixture out on a nonstick pan. Bake until the granola is golden, 5 to 10 minutes. Take out and allow to cool. Chop the granola up into chunks with a bench knife. Set aside but leave the oven on.
  5. When you're ready to serve, toss the beets with a small amount of the almond vinaigrette. Heat the beets up in the oven and place three goat cheese truffles on each plate. Take the micro greens and dress with the almond vinaigrette and some salt and pepper. Place the hot beets next to the truffles. Place the dressed greens on top. Garnish with the pistachio granola and thinly shaved baby beets if desired. 

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