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Earthy beets and nutty pistachios are the ideal pairing — top with goat cheese for a flavor explosion!

James Beard Award winning food writer and recipe developer Georgeanne Brennan turns to her adopted home of Provence, France for her latest collection of dishes you’ll want to cook immediately. This pistachio and beet salad with goat cheese is a classic vegetable dish you can dress up or down for any occasion. 

Pistachios have become popular in France, as has good pistachio oil. The quality of the oil can be verified by its golden green color; it should also be redolent at first whiff of the taste of pistachios. When drizzled over sweet roasted beets and paired with nutty arugula, the match seems just right. If you want to make this a main-course salad, add thin slices of smoked duck breast, a little more oil, and just a tiny bit more sea salt.

Reprinted with permission from La Vie Rustic