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The problem with Beet Salads is this: they have the word “beet” in the name. Take that out, and you’ll get a much higher take-rate. Apparently, there exists (with some people) some kind of bias, an unwarranted, largely automatic dislike for the colorful root.

Like so many things (especially with food), we bring our prejudice with us wherever we go. The dining table is no exception. Hence the reluctance to try the beet salad, a bright, sweet, rich combination of flavors and texture. The irony is that what’s become known to us as “The Beet Salad” is by far the most requested salad. Our clients and customers ask for that one more than any other. And when serving this one to friends and guests, it’s largely the same vibe. Long story short: Very few people think that they are going to like any salad that contains beets. Those daring enough to take a leap of faith, though, are generally rewarded. Here then, is one recipe of the Beet Salad. Obviously, there are variations on this theme, but our favorite (the most popular) is the version with Pistachios and Goat Cheese.

Here is what you need:

3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
1 oz mâche (also called lamb’s lettuce), trimmed (4 cups)
Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

preparation

Preheat oven to 425°F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

Cooks’ notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.

Attribution: Epicurious