Ingredients
Scale
For the Whipped Goat Cheese:
- 8 oz soft goat cheese
- 1/4 cup crème fraîche or sour cream
- Zest of 1 orange
- 2 tbsp extra-virgin olive oil (if possible use O-Med yuzu olive oil)
- 1 tsp kosher salt
For the Roasted Beets:
- 2 lb beets
- 4 tbsp olive oil
- Kosher salt
- Freshly cracked black pepper
- 2 tbsp fresh thyme
- 1/4 cup orange juice
For the Pistachio Salsa Verde:
- 1/4 cup parsley
- 1/4 cup cilantro
- 1/4 cup dill
- 1/4 cup mint
- Good olive oil
- 1 pinch pepperoncino
- Zest of 1 orange
- Juice of 1 orange
- 1/4 cup toasted and chopped pistachios
- Pinch of kosher salt
- Pinch of freshly cracked black pepper
Instructions
For the Whipped Goat Cheese:
- Put all ingredients in a stand mixer with the paddle attachment on medium speed and mix all the ingredients for about 45 seconds to a minute.
- The goat cheese should be light and creamy.
For the Roasted Beets:
- Preheat oven to 350 degrees.
- After washing and scrubbing any dirt off the beets place them in a roasting pan. Coat the beets with 2 tbsp olive oil and season with salt, pepper, and thyme.
- Pour about an inch of water in the bottom of the roasting pan, enough to touch the bottom of the beets.
- Cover with foil and roast for about an hour, until the beets are tender. Allow the beets to cool to about room temperature before peeling, then cut into bite-size pieces and marinate in the fridge with orange juice and remaining olive oil until ready to eat salad.
For the Pistachio Salsa Verde:
- Chiffonade all the herbs and cover with just enough olive oil, to prevent oxidation.
- Stir in the rest of the ingredients and taste to check seasoning. Feel free to use any combination of herbs you’d like.
To Assemble:
- Place a spoonful of whipped goat cheese on the bottom of a plate or shallow bowl. Place a handful of kale on top of the cheese.
- Place some beets around on top of the kale. Drizzle the Pistachio Salsa Verde atop the salad and season lightly with kosher salt and fresh black pepper.