Let’s Cook Vegetables

25 May

I’m thinking we should cook here on Professional Chicks.  It has been a while and food posts are my favorite ponies, anyway.

We ate at the Purple Pig a few weeks ago – love!; love Jimmy Banos, too – and had a vinegary, salty beet salad that I have been meaning to make at home.

Before we make beets, though, I have to discuss the most amazing thing ever: Melissa’s Baby Beets.  These beets are all natural and delicious – nothing added to them whatsoever – and, (nearly) more importantly in the case of beets, ready to eat as they are.  You don’t have to peel, clean, soak, or steam them, which basically solves all possible beet problems.

Beet Salad with Whipped Pistachio-Goat Cheese


6-7 peeled, cleaned and steamed red beets;1/2 cup of roasted, salted pistachios (I love how cute and green pistachios are!);1/4 cup of goat cheese;

1/4 cup of 2% Greek yogurt (optional, to balance the flavor of the goat cheese – if you are not using yogurt, add an extra 1/4 cup of goat cheese);

Good quality olive oil;


Salt & pepper


Take a knife through the pistachios for a rough chop.  Set aside.Cut beets into quarters (or eighths, depending on the size of each beet).  I cut beets on this random old plastic plate so I don’t permanently stain my cutting boards.In a large bowl, combine quartered beets with olive oil and vinegar to your dressing taste (you don’t need much because beets are sweet and flavorful on their own – about a tablespoon of each).  Salt and pepper to taste.  Toss.

Plate beets in a serving bowl or little ramekins.  I love these Le Creuset ramekins Torey bought me when I first moved to Chicago.  I use them all the time.  Set aside.In a medium bowl, whip goat cheese (and yogurt, if using) with a fork until well-whipped and airy.  You can do this in your KitchenAid – in fact, I’m sure that would be a much better way – but I was too lazy.Stir in pistachios.

Top your beets with the pistachio-goat cheese and serve.  Delicious!

One Response to “Let’s Cook Vegetables”

  1. Arianne May 26, 2011 at 9:32 pm #

    Wow, that looks delicious. And so healthy. I wonder if they sell Melissa’s baby beets in Nevada? I love beets! (especially prepared ones!)

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