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 m�che (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)
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 m�che 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 m�che) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.
Makes 8 servings.