Warm Beet Salad with Parmesan Dressing

Name: Warm Beet Salad with Parmesan Dressing
Ingredients: 2 shallots, minced; 0.25 cup extra-virgin olive oil; 3 tablespoons Banyuls vinegar or red-wine vinegar; 4 medium red beets, scrubbed well and trimmed; 0.5 bunch plus 2 stems fresh thyme; Coarse salt and freshly ground pepper; 4 ounces Parmesan cheese, coarsely grated (2 cups); 1 cup heavy cream; 3 cups watercress or baby mesclun; 0.25 cup pistachios, coarsely chopped

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By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Servings:

4

Yield:

4 Serves

The dressing is made with Banyuls vinegar, a French version made from sweet wine. It is mellower than red-wine vinegar.

Ingredients

2 shallots, minced
¼ cup extra-virgin olive oil
3 tablespoons Banyuls vinegar or red-wine vinegar
4 medium red beets, scrubbed well and trimmed
½ bunch plus 2 stems fresh thyme
Coarse salt and freshly ground pepper
4 ounces Parmesan cheese, coarsely grated (2 cups)
1 cup heavy cream
3 cups watercress or baby mesclun
¼ cup pistachios, coarsely chopped

Directions

Preheat oven to 375 degrees. Combine shallots, 2 tablespoons oil, and the vinegar in a bowl. Line a piece of foil with parchment. Place beets and 1/2 bunch thyme in center, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, about 1 hour. Let beets cool slightly, then peel. Cut beets into 1/4-inch-thick slices.
Place Parmesan, cream, and remaining 2 stems thyme in a medium saucepan over medium-low heat. Gently simmer, stirring often, until cheese melts and dressing is thick, about 5 minutes. Discard thyme. Place beets on a serving platter. Drizzle with warm dressing, top with greens, then drizzle with shallot mixture. Sprinkle pistachios on top, and serve immediately.