Beet Salad With Red Onion, Mint and Pistachios |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This made for a delicious main dish meal last night. If you don't have the beet greens, go ahead and substitute other greens: heirloom lettuce, arugula, watercress, m^ache, red loose leaf, etc. Ingredients:
2 medium red beets, with greens |
2 medium golden beets, with greens |
1 small red onion, peeled |
2 teaspoons sherry wine vinegar (i replaced with marionberry vinegar) |
1 cup water |
2 tablespoons fresh mint, chopped (*not* dried mint) |
1 tablespoon extra virgin olive oil |
1 teaspoon coarse salt |
fresh cracked black pepper |
1/4 cup pistachios, toasted and coarsely chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Preparing the beets: Cut off the greens and set aside.
3. Place the beets in an ovenproof dish and add enough water to cover the bottom.
4. Cover with foil and bake 1 hour or until they pierce easily with a knife.
5. Remove beets from the oven and allow to cool.
6. Peel and discard the skins (depending on how young the beets are I sometimes skip the peeling part). Cut them into wedges or slices. *Remember*: Keep the red beets separate from the golden beets to avoid the red beets bleeding.
7. Drizzle 1/2 teaspoon of sherry vinegar on the red beets and the other one half teaspoon on the golden beets. Toss to coat and set aside.
8. (Read *Note below before starting this step.) Assembling the salad: Wash well and coarsely chop the beet greens. Place in a colander.
9. Slice the red onions into thin rounds and place on top of the greens.
10. Boil 1 cup of water then pour over the beets and onions. Drain well and pat dry.
11. Transfer to a bowl and stir in the mint and beets.
12. Drizzle the vegetables with the remaining 1 teaspoon of sherry vinegar and the olive oil.
13. Season to taste with salt and pepper; toss.
14. Garnish with the pistachios.
15. *Note: the photo that accompanied this recipe on the site shows the vegetables all arranged on a platter in their own little mounds and the ingredients were not tossed together. I chose to serve the salad with each ingredient placed in mounds for a more beautiful presentation. The nuts were of course scattered on top of the salad.
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