Goat cheese and beets go together like Roy Rogers and Trigger.  Add in a flavorful crunch from some salted pistachios and a big flavor pop with some shies leaves, and you have a wow of a first course. It also all works nicely as an appetizer on a crostini. Make sure the ingredients are made with love!  I live about two miles from a goat farm called Valley View Farmstead in Topsfield, MA. They make a delicious chevre. The beets are from my CSA share from Green Meadow Farms in Hamilton, and the shiso leaves are from Reliable Market in Somerville.


•1 lb. red beets and 1 lb. yellow beets, scrubbed well

•4 oz. Valley View Chevre

•1/2 c. coarsely chopped salted pistachios

•bunch of shiso leaves


•kosher salt

•freshly ground black and white pepper



•Put red and yellow beets in separate oven proof pans with 1/4 inch of water

•Salt beets

•Cover with foil and roast at 350 degrees for about 1 hour to 1 hour 15 minutes or until a knife passes through easily

•Let cool completely

•Rub skin off using paper towels

•Cut off stems and roots

•Cut beets in wheels or wedges, or dice, whichever you prefer

•Chiffonade the shiso leaves



•Arrange the red and yellow beets on a plate

•Crumble the chevre over the beets, then sprinkle with the shiso and the pistachios

•Finish by drizzling the vinaigrette, and adding salt and pepper



Jimmy Smith is the founder, co-owner, and VP of Love Catering, Inc. in Los Angeles, a full-service catering company to to the stars…and their hanger’s-on. For the past seven years, he has been a stay-at-home Dad and short-order cook for his partner and their seven year-old triplets here in Topsfield, MA. Yes, triplets…

Author Susan Currie is an Associate Editor at LA YOGA magazine. Her words and images have been featured in the Boston Globe, Elephant Journal, Yogi Times, the Tishman Review, the Huffington Post, Spirit of St. Bart’s and on the cover of the book Moving into Meditation (Shambala) by Anne Cushman. 

Susan is also the creator of the Daily Inhale and an RYT 200 registered yoga instructor. She unpacks her various professional experiences through the creative and yoga workshops she leads throughout the country. Her new book, GRACENOTES (Shanti Arts 2017), a blend of words and images, is now available in wide release.