The last time we got together with our foodie friends for dinner (aka Gourmet Club), it was our turn to do the apps and salad. Appetizers are always ridiculously fun, with endless possibilities. I went with my Peaches and Honey Crostini with Blue Cheese for the apps, which was an absolute hit. Salads require some thinking for these kind of nights, because I always want something unique with a gourmet flair, yet simple enough. I also want to be able to prep it ahead of time. I know I’m asking a lot.
So, Hubby went gleaning at the farmer’s market and found us some beeeautiful beets. Red as red can be. Fresh, local, and wonderfully sweet. Simply gorgeous food. One of my forever food wishes is that all food makers would use great food like beets as natural food coloring, rather than icky Red No. 40 or 3. That’s a different soapbox altogether.
Back on course – Beet and Blue Cheese Salad with Pistachio, here we come.
The only camera I had ready was my iphone while roasting this nice yellow pepper below; that’s why this picture looks the way it does. So sorry. But I really wanted to show you how easy it is to roast peppers with no special equipment (unless you have an electric stovetop; then this would be considered very special equipment.) If you haven’t roasted peppers this way, it’s time now. It couldn’t be simpler or tastier to roast your own sweet peppers at home.
This Beet and Blue Cheese Salad with Pistachio has some fabulous stuff going on. Bright red, sweet beets and sweet peppers. Savory, creamy blue cheese. Salty, crunchy pistachios. It just works. All the flavors complement each other so perfectly.
Sweet, savory, tangy, creamy, and crunchy. It’s all there, and it’s pretty to boot. Impressive yet so simple. If you’re looking for something different for your next salad, this is it. Give it a spin; we think you’ll love it!
Source: Chew Out Loud, adapted from Gourmet