Looking out over our snow covered landscape brings back memories & visits to the charming landscape of Iceland. It’s such a special place, unlike any other food exploration trips we’ve taken.
I can picture the geothermal pools shooting up wafts of steam, surrounded by glacial ice and snow formations, the sturdy Icelandic ponies and the rugged culture of the locals who live life to the fullest. Exploring the glaciers in the middle of the winter in tricked out SUV’s & pick-up trucks with hideously oversized tires is a hoot, to say the least and a must during this time of the year. Snowmobiling in Iceland is unlike any NH trail, trust me.
Our good friend, Ann Starbird, goat farmer, Chevre maker extraordinaire is currently on a working sabbatical trip to Iceland and studying with an Icelandic goat cheese maker. Ann has made trek’s to Ireland and France in recent years to broaden her repertoire of goat making experiences and no doubt is being reflected in the wonderful cheese that she produces in neighboring Sterling MA with her husband Eric.
I had recommended to Ann to be sure that she visit my friend, the eclectic Chef Gunni from Vin Barin, the hip Wine Bar located in Reykjavik, Iceland’s capital. Ann reported back that she stopped on her first night and spent 4 hours with Gunni who was a very amiable host & connoisseur of wine & Icelandic cuisine.
Thinking of Ann and her wonderful Chevre, we’d like to share a recipe for a terrific Roasted Beet, Chevre & Pistachio for your enjoyment.
Beet & Radicchio Salad, Goat Cheese & Pistachio
2 lbs. Beets, peeled & cut into ¾ inch pieces
½ cup EVOO
2 ½ tbsp. Red Wine Vinegar
½ tsp. Kosher Salt
To Taste Fresh Ground Black Pepper
1 each Garlic Clove, large (smashed)
2 tbsp. Tarragon, freshly chopped
1 head Radicchio, chopped into 1 inch pieces
½ cup Parsley, coarsely chopped
4 oz. Fresh Goat Cheese
2/3 cup Pistachios, toasted & coarsely chopped
This is easy.
Marry the beets: ½ of the olive oil & kosher salt in a bowl and toss until beets are coated and roast in a 375f degree oven until done. Could be 20-30 minutes. Let cool when done. Using a convection oven is best, as it pulls much of the moisture out of the beet, concentrating the flavors.
Dressing: Add garlic, herbs & vinegar to the bowl you used for the beets and slowly whisk in the remaining EVOO and adjust seasoning of salt & pepper. You might add a pinch or two of sugar if you’d like to take some of the end off of the vinegar.
Marry all of your prepped ingredients with the dressing, give it a toss and plate up and enjoy, with perhaps a chilled glass of Sancerre.
This salad is quite attractive when presented in a Bibb Lettuce cup as a base. Enjoy!
