Name: Beet Salad with Horseradish Whipped Goat Cheese and Pistachio Granola
Cook time: 75 min
Total time: 75 min
Ingredients: 8 small red beets (2” diameter, scrubbed & trimmed); 1 ¼ cup soft unripen goat cheese; ¼ cup heavy cream; 1 tbsp horseradish (grated); 1 lemon (zest and juice); 2 tbsp sherry vinegar; 2 tsp dijon mustard; 1 tsp worcestershire; ½ tsp garlic (minced); ⅓ cup canola oil; 2 tbsp olive oil; 8 cups assorted greens (such as red oak, watercress, butter lettuce, spinach, arugula); 1 small golden beet (peeled, thinly sliced); 1 log ash rind goat cheese (125g, such as Le Cendrillon, cut into 1 cm slices); pistachio Granola; ½ tsp kosher salt; ½ tsp ground black pepper; ½ cup rolled oats; ½ cup pistachios; 2 tbsp vegetable oil; 1 tbsp honey; 1 tbsp maple syrup; ½ tsp smoked paprika; ¼ tsp cayenne pepper; 1 tsp salt

Turn oven on to 400°F.

In a baking dish, create a bed of kosher salt to hold the beets.

Place the beets on the salt and roast for 45 minutes, until fork tender.

Allow beets to cool. Peel and cut each beet into 6 wedges.

Add goat cheese, heavy cream, horseradish and 1 Tbsp lemon juice and 1 tsp lemon zest to the food processor and pulse until completely combined. Scrape down the sides and give it a few more pulses, season with salt and pepper.

Whisk remaining lemon juice, zest, vinegar, Dijon mustard, Worcestershire and garlic in a medium bowl. Gradually whisk in canola oil and olive oil. Season vinaigrette with salt and pepper.

Spread horseradish goat cheese on a large serving platter and arrange beets on top. Arrange the greens and dress salad with vinaigrette.

Garnish salad with ash goat cheese and pistachio granola.