Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette

Name: Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 12 red baby beets, trimmed; 2 Tbsps balsamic vinegar; 4 servings Beet greens, from trimmings; 1 head frisee, torn in bite-size pieces; 113 grams goat cheese log; 59 milliliters olive oil; 2 Tbsps olive oil, plus 2 tablespoons; 750 milliliters pinot noir; 170 grams pistachios, crushed; 2 slices prosciutto, julienned; 12 fresh whole sage leaves; 4 servings Salt and pepper; 1 shallot, sliced in rings; 2 Tbsps sugar; 1 bunch watercress, stems discarded

Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette might be just the main course you are searching for. One portion of this dish contains about 18g of protein, 48g of fat, and a total of 768 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free diet. Head to the store and pick up olive oil, shallot, pinot noir, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon.

Ingredients you will need

Prosciutto

Olive Oil

Sage

Equipment you will use

Slotted Spoon

Paper Towels

Sauce Pan

Coat the saucepan with the remaining 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes.

Ingredients you will need

Balsamic Vinegar

Shallot

Wine

Equipment you will use

Frying Pan

Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature.

Ingredients you will need

Pepper