Some recipes come to us out of sheet hunger and need for a break from the chocolate (only to return to our stash after said salad). We love this for its simplicity- it’s also a great way use up all the extra parsley in your garden.
Ingredients
8mediumMedium beets
3TbspPistachiosroasted
1Shallot
1/2cupOlive oil
1 to 2tspSea saltto taste
1TbspFresh lemon juice
1large bunchParsley
2TbspGrated Parmesan
3TbspGoat cheese
Instructions
Preheat the oven to 400F. Place the beets on a cookie sheet and cover with foil. Bake until tender with a fork (about 35-50 minutes).
Place the shallots, pistachios, olive oil, lemon juice, 1 tsp salt, parsley and parmesan in a food processor and pulse until the pistachios are fine. Place in a bowl and taste; adjust the salt and lemon juice to your liking. Stir in the goat cheese.