Warm beet salad with parmesan sauce and pistachios
4 servings
30 minutes
Warm beet salad with parmesan and pistachio sauce is a refined dish of French cuisine, combining the tenderness of roasted beets with a rich creamy cheese sauce. This recipe is rooted in the traditions of French gastronomic art, where the focus is on balancing flavors and textures. Beets roasted with thyme gain softness and natural sweetness that harmoniously complements the aromatic parmesan sauce. Crunchy pistachios and fresh cress add a touch of freshness and a pleasant nutty note. This salad is perfect as a standalone dish or as an elegant appetizer for the main meal. It captivates with its sophisticated taste and presentation, creating an atmosphere of true French chic at any table.
1
Preheat the oven to 190 degrees.
2
In a bowl, mix chopped shallots, 2 tablespoons of olive oil, and vinegar.
- Shallot: 2 pieces
- Extra virgin olive oil: 0.3 glass
- Red wine vinegar: 3 tablespoons
3
Place beetroot and half a bunch of thyme on a sheet of foil, drizzle with the remaining oil, season with salt and pepper. Wrap it up and place on a baking tray. Bake in the oven for 1 hour until the beetroot is tender. Let it cool slightly, peel, and cut into small pieces.
- Beetroot: 4 pieces
- Fresh thyme: 1 bunch
- Extra virgin olive oil: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
In a saucepan, mix parmesan, cream, and the remaining thyme. Heat, stirring, over medium heat for about 5 minutes until the cheese melts. Remove the thyme.
- Grated Parmesan cheese: 240 g
- Whipping cream 33%: 1 glass
- Fresh thyme: 1 bunch
5
Place the beetroot on a plate and drizzle with sauce. Top with watercress, pistachios, and drizzle with shallot dressing. Serve immediately.
- Beetroot: 4 pieces
- Watercress: 3 bunchs
- Green pistachios: 60 g
- Shallot: 2 pieces
