Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee ...
Get this all-star, easy-to-follow Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette recipe from Food 911
Directions 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...
- Yield: 4 servings
- Cooking time: 0 Hour 35 Min
- Rating: 5/5
- Publisher: Foodnetwork.com
Ingredients
- 2 tablespoons olive oil, plus 2 tablespoons
- 12 fresh whole sage leaves
- 2 slices prosciutto, julienned
- 1 shallot, sliced in rings
- 1 (750 ml) bottle pinot noir
- 2 tablespoons balsamic vinegar
- 2 tablespoons sugar
- Salt and pepper
- 12 red baby beets, trimmed
- 1 (4 to 6 ounce) goat cheese log
- 6 ounces pistachios, crushed
- 1 head frisee, torn in bite-size pieces
- 1 bunch watercress, stems discarded
- Beet greens, from trimmings
- 1/4 cup olive oil
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