Name: Beet and Goat Cheese Salad with Pistachios
Cook time: 30 min
Total time: 2 1/2 hr
Yield: Makes 8 servings
Ingredients: 3 large red beets (1 2/3 lb without greens); 2 large golden beets (1 lb without greens); 1/4 cup minced shallot; 2 tablespoons fresh lemon juice; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup pistachio oil; 4 oz soft mild goat cheese; 3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped; 1 oz mâche (also called lamb's lettuce), trimmed (4 cups); a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

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Beet and Goat Cheese Salad with PistachiosQuentin Bacon

Active time: 30 min Start to finish: 2 1/2 hr

Cooks' notes:

Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using. • Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.

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