Pickled Beets & Goat Cheese Salad With Pistachio Gremolata
  1. Heat oven to 350F degrees. Place beets into a pan and add ⅓ cup of water. Roast for 30-40 minutes until tender. [Note: we steamed our beets, which also worked well. Place whole beets in a steamer, and check doneness periodically with a fork. We like our beets a little firm, so we take them out when there is still a little resistance in the middle.]
  2. When beets are cool enough to handle, peel them and cut into medium size pieces. Place beets into a container and place aside. Bring vinegar, sugar, water, and salt to boil then pour over beets. Let beets pickle while you prepare gremolata or for at least an hour.
  3. Combine all pistachios, fresno chile, parsley, olive oil, orange zest and salt and pepper. Taste for seasoning.
  4. Toss beets and orange supremes with some balsamic vinegar or balsamic glaze. Position on plate and top with goat cheese and pistachio gremolata. Drizzle with me balsamic, a few cracks of black pepper and a pinch of salt.
Recipe by The Taste Edit at https://thetasteedit.com/pickled-beets-and-goat-cheese-salad-with-pistachio-gremolata/