Marinated Radicchio and Beet Salad with Goat Cheese By: Nancy Silverton

Serves 6 to 8

For the Vinaigrette
¼ cup (heaping) minced shallots
(from about 1 medium or large shallot)
½ cup balsamic vinegar
1 teaspoon kosher salt
½ cup extra-virgin olive oil

For the Beets
2 pounds red beets (preferably medium or large),
scrubbed thoroughly, tops trimmed and discarded
¼ cup extra-virgin olive oil
2¾ teaspoons kosher salt
1 teaspoon fresh lemon juice

For the Radicchio
2 medium heads radicchio
(outer leaves and cores removed and
discarded, leaves torn into 3-inch pieces)
2 teaspoons fresh lemon juice
¾ teaspoon kosher salt

For the Goat Cheese Balls
2 ounces pistachios (about ½ cup)
2 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
6 ounces goat cheese


To make the vinaigrette, combine the shallots, vinegar, and salt in a small bowl and set aside for 5 to 10 minutes to marinate the shallots. Add the olive oil in a slow, steady stream, whisking constantly to combine. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to 2 days. Bring the vinaigrette to room temperature and whisk to recombine the ingredients before using.

To prepare the beets, adjust the oven rack to the middle position and preheat the oven to 400ºF.

Put the beets in a baking dish in a single layer, drizzle with the olive oil, season with 2 teaspoons of the salt, and toss to coat the beets with the oil, salt, and pepper. Cover the dish with foil and roast the beets for about 1 hour, until they are tender when pierced with a toothpick or fork. Remove the beets from the oven and remove the foil, being careful not to burn yourself from the steam that will arise from the pan. Set the beets aside until they are cool enough to handle. Rub the beets with a clean dish towel to remove their skins and discard the skins. If using large beets, slice them ½-inch thick and cut the beets into roughly 1-inch segments. Cut medium or small beets into 1-inch pieces.

Put the beets in a medium bowl, drizzle with the lemon juice and half of the vinaigrette. Sprinkle with the remaining ¾ teaspoon of salt and toss to coat the beets with the vinaigrette, lemon juice, and salt. Set the beets aside while you prepare the rest of the salad ingredients, or for at least 15 minutes.

Meanwhile, to prepare the radicchio, put the radicchio leaves in a medium bowl and drizzle the remaining half of the vinaigrette and the lemon juice over the radicchio. Sprinkle the salt over the radicchio and toss to coat the radicchio with the vinaigrette, lemon, and salt. Set the radicchio aside to marinate while you prepare the rest of the salad.

To prepare the cheese balls, adjust the oven rack to the middle position and preheat the oven to 325ºF.

Spread the pistachios on a baking sheet and toast them in the oven for 10 to 12 minutes, until they’re lightly browned and fragrant, shaking the baking sheet and rotating it from front to back halfway through the cooking time so the nuts brown evenly. Remove the pistachios from the oven and set them aside to cool to room temperature. Put the pistachios in a medium bowl, drizzle with the olive oil, sprinkle with the salt and toss to coat the nuts evenly with the olive oil and salt. Transfer the nuts to a cutting board, finely chop them, and return the chopped nuts to the bowl they were tossed in. Finely grate the zest of half of a lemon over the nuts and toss to distribute the zest.

Roll the cheese into 24 ¼-ounce (bite-sized) balls. Working a few at a time, toss the cheese balls into the bowl with the nuts and roll to coat the cheese on all sides with the nuts. Transfer the pistachio covered cheese balls to a plate or a small baking
sheet and continue coating the remaining cheese balls with the remaining nuts in the same way.

To serve, lift one-third of the radicchio leaves out of the bowl and scatter the leaves to cover the bottom of a large platter. Scatter one-third of the marinated beets over the radicchio and nestle 8 of the cheese balls among the radicchio and beets. Repeat, building a second layer with another third of the radicchio, another third of the beets, and 8 more cheese balls. Build a final layer using the remaining radicchio and the remaining beets, and nestling the remaining cheese balls among them.

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재미 있는 사실

탄수화물이 많은 음식과 함께 피스타치오를 먹으면 예상 혈당 수치를 낮추어 당뇨병 위험을 줄이는 효과가 높은 것으로 나타났습니다.

Penn State 주립대학 연구 결과에 따르면 피스타치오가 스트레스에 대한 신체의 생물학적 반응에 좋을 영향을 미치는 것으로 나타났습니다.

일회분 피스타치오(300mg, 8%)에는 오렌지(250mg, 7%)와 같은 양의 칼륨이 함유되어 있습니다.

피스타치오는 콜레스테롤 수치를 낮추고 심장 질환 위험을 줄일 수 있는 식물성스테롤이 풍부한 식품입니다. 동물 실험에서 식물성스테롤은 항암 효과가 있는 것으로 나타났습니다.

피스타치오의 일회 섭취량은 다른 나무 견과보다 많은 49개입니다.

49개의 피스타치오가 B6 일일 섭취량의 최대 20퍼센트를 제공하며 이는 아보카도 약 절반과 같습니다.

조리한 브로콜리 반컵보다 피스타치오 일회분(3g)에서 더 많은 식이섬유를 얻을 수 있습니다. 이는 오렌지나 사과와 같은 양으로 일일 권장량의 약 10퍼센트를 공급합니다.

USDA 식품 가이드 피라미드에 따르면 일회분 피스타치오는 대두 1온스와 같은 양의 단백질을 제공하고 육류, 가금류 또는 콩의 단백질 대체 식품으로 섭취할 수 있습니다.

피스타치오는 콜레스테롤이 없는 자연 스낵이며 포화 지방의 함량이 1.5그램에 불과합니다.

견과의 훌륭함을 축하해 주세요! 10월 22일은 미국 견과의 날이며 2월 26일은 미국 피스타치오의 날입니다!