Beetroot with Goat Cheese, Nigella Seeds, and Pistachios

Salads | French cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Beetroot with Goat Cheese, Nigella Seeds, and Pistachios

Ingredients

Chopped pistachios - 2 tablespoons
White vinegar - 1 cup
Smoked Paprika - 1 teaspoon
Coarse Salt - to taste
Beetroot - 15.9 oz
Sea Salt - to taste
Olive Oil - 3 tablespoons

Step by Step guide

Step 1

Toast the pistachios in a small skillet over medium heat, stirring frequently, until dark golden brown, about 5 minutes; let cool.

Step 2

Combine ¼ cup of vinegar, ½ teaspoon of paprika, and a pinch of salt in a large pot and add enough water to reach a depth of 2.5 cm. Place a steaming basket in the pot and bring the liquid to a boil over medium heat. Add the beetroot, cover, and steam until tender, 30 to 40 minutes. Transfer to a large bowl and let cool slightly.

Step 3

While the beetroot is still warm, add 60 g of goat cheese, the remaining 1 tablespoon of vinegar, and ¼ teaspoon of paprika; season with salt and pepper. Mash the beetroot with a fork or potato masher, leaving large chunks.