Beetroot with goat cheese, nigella seeds and pistachios
4 servings
50 minutes
This refined French salad combines the sweetness of beets, the creamy tenderness of goat cheese, and the crunchy texture of pistachios. First, the beets undergo a delicate steaming process to preserve their rich flavor and health benefits. Then they harmoniously blend with soft goat cheese, the tangy note of white vinegar, and aromatic smoked paprika. The final touch—nigella seeds and sea salt—highlights the contrast of textures and flavors. The dish embodies the elegance of French cuisine and can be served as a standalone appetizer or a side dish to meat and fish dishes. This salad pairs perfectly with wine, especially white and sparkling wines, enhancing the sophistication and complexity of flavors. Its simplicity in preparation makes it an excellent choice for gourmets who appreciate harmony in taste and texture.
1
Roast the pistachios in a small skillet over medium heat, stirring frequently, until dark golden brown, about 5 minutes; let cool.
- Chopped pistachios: 2 tablespoons
2
Combine ¼ cup of vinegar, ½ tsp of paprika, and a pinch of salt in a large pot, adding enough water to reach a depth of 2½ cm. Place a steaming basket and bring the liquid to a boil over medium heat. Add the beets, cover, and steam until tender for 30-40 minutes. Transfer to a large bowl and let cool slightly.
- White (distilled) vinegar: 1 glass
- Smoked paprika (pimenton): 1 teaspoon
- Coarse salt: to taste
- Beetroot: 450 g
3
While the beet is still warm, add 60 g of goat cheese, the remaining 1 tbsp of vinegar, and ¼ paprika; season with salt and pepper. Mash the beet with a fork or potato masher, leaving large pieces.
- Sea salt: to taste
- White (distilled) vinegar: 1 glass
- Smoked paprika (pimenton): 1 teaspoon
4
Serve sprinkled with nigella seeds, pistachios, sea salt, and remaining goat cheese.
- Olive oil: 3 tablespoons
- Chopped pistachios: 2 tablespoons
- Sea salt: to taste