Active Time
15 Mins
Total Time
40 Mins
Yield
6 servings
Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro

How to Make It

Step 1

 Pour water in a medium saucepan to a depth of 1 inch. Bring to a simmer over medium heat; adjust as necessary to maintain a low simmer. Make a small foil bowl; place red beets in foil bowl. Place foil bowl on 1 side of a steamer basket; place golden beets on the other side (to keep the color of the red beets from bleeding onto the golden beets). Place steamer basket over simmering water; cover and steam until beets are very tender, 20 to 30 minutes. Keeping beet colors separate, peel beets under cold running water. (Use paper towels to handle, if desired.)

Step 2

 Combine shallot, vinegar, thyme, salt, Dijon and pepper in a large serving bowl. Slowly whisk in oil. Add cooked beets, watercress and Chioggia beets; toss to coat. Sprinkle with goat cheese and pistachios.

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