Warm Roasted Beet Salad with Pistachio Encrusted Wisconsin Blue Cheese

Menu Part: 
Cuisine Type: 

If there’s one word to describe the variety of flavors, colors and textures you’ll find in this salad, it’s bold.


For Vinaigrette:
2 tablespoons orange juice
2 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 cup extra virgin olive oil
Sea salt and fresh ground pepper to taste

For Salad:
6-8 ounces (about 4) small red or gold beets, roasted and peeled
3 ounces (about 1/2 cup) 3 ounces would be more than 1/2 cup hearty greens, such as frisée, spinach, arugula, radicchio
Sea salt and fresh ground pepper to taste
2 tablespoons (1 1/2 ounces) Wisconsin Blue Cheese
1/4 cup flour
1 egg, lightly beaten
1 tablespoon ground pistachios


Combine dressing ingredients in small bowl; whisk to combine. In large bowl, toss beets and greens with approximately 2 tablespoons vinaigrette. Season with salt and pepper; set aside.

Pat Blue Cheese into disc, wrap with plastic wrap and refrigerate at least one hour or overnight. Place flour, egg and pistachios in three separate, shallow bowls. Preheat oven to 375°F. Unwrap chilled disc; coat with flour, then egg and finally ground nuts. Place disc on buttered baking sheet; bake 4-6 minutes or until warm and lightly browned. Serve warm over plated beet salad.

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