ARUGULA SALAD WITH PICKLED BEETS AND PRESERVED-LEMON VINIAGRETTE
Steps:
- Make the pickled beets:
- Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.
- Make the pistachios:
- Preheat the oven to 300°F. In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet. Bake until golden and fragrant, 15 minutes. Nuts will crisp as they cool.
- Make the preserved-lemon vinaigrette:
- In a medium bowl, whisk together all the ingredients until combined.
- Assemble the salad:
- Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.
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Mamun Sarker
[email protected]I'm not a fan of arugula, but I really enjoyed this salad. The pickled beets and preserved lemon vinaigrette were very flavorful and balanced out the peppery flavor of the arugula.
Will Max Charlotte Mihaljevic
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and it's very delicious.
Phylis Ayuya
[email protected]I love the combination of arugula, beets, and preserved lemon in this salad. It's a great way to use up leftover beets and it's a very refreshing salad.
Mohamed ELzarka
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing and it's a great salad to serve at a special occasion.
pit deezy
[email protected]I'm not a huge fan of beets, but I really enjoyed this salad. The pickled beets were not too overpowering and the preserved lemon vinaigrette was very flavorful.
Suny Das
[email protected]This salad is so easy to make and it's so delicious! I love the pickled beets and the preserved lemon vinaigrette.
Main Hasnat
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover beets and arugula.
Fahad Awan
[email protected]This salad is beautiful and delicious! I love the combination of colors and flavors.
it_Rakib _bd
[email protected]I made this salad exactly as the recipe instructed and it turned out perfectly. The flavors were well-balanced and the salad was very refreshing.
Apu Apu
[email protected]I'm not usually a fan of arugula, but this salad changed my mind. The pickled beets and preserved lemon vinaigrette really balance out the peppery flavor of the arugula.
Mudassar Iqbal
[email protected]This is my new favorite salad! It's so easy to make and it's packed with flavor. I love the crunch of the arugula and the sweetness of the beets.
Kinng Starboy
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures. The dressing was especially delicious.
Namukisa Sandra
[email protected]This arugula salad was a delightful surprise! The pickled beets added a sweet and tangy flavor, while the preserved lemon vinaigrette gave it a unique and refreshing twist. I highly recommend trying this recipe.