BEET SALAD WITH RED ONION, MINT AND PISTACHIOS
From Clean Start: Inspiring You to Eat Clean and Live well as found on the relish.com website. 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.
Provided by COOKGIRl
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Preparing the beets: Cut off the greens and set aside.
- Place the beets in an ovenproof dish and add enough water to cover the bottom.
- Cover with foil and bake 1 hour or until they pierce easily with a knife.
- Remove beets from the oven and allow to cool.
- 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.
- 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.
- (Read *Note below before starting this step.) Assembling the salad: Wash well and coarsely chop the beet greens. Place in a colander.
- Slice the red onions into thin rounds and place on top of the greens.
- Boil 1 cup of water then pour over the beets and onions. Drain well and pat dry.
- Transfer to a bowl and stir in the mint and beets.
- Drizzle the vegetables with the remaining 1 teaspoon of sherry vinegar and the olive oil.
- Season to taste with salt and pepper; toss.
- Garnish with the pistachios.
- *Note: the photo that accompanied this recipe on the relish.com 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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grace sabastine
[email protected]The salad was just okay. I think I'll try a different recipe next time.
Ali Ahamd Faiz
[email protected]The salad was a bit too sour for my taste. I think I'll try using less lemon juice next time.
Love Amy
[email protected]This salad was a bit bland. I think I'll try adding some more herbs and spices next time.
Syed mahad Ali Shah
[email protected]The salad was good, but the dressing was a bit too oily for my taste. I think I'll try using less olive oil next time.
Muhammad Sabbir
[email protected]This salad was a bit too sweet for my taste, but otherwise it was good. I think I'll try reducing the amount of honey in the dressing next time.
Nabina Lama
[email protected]I've never been a big fan of beets, but this salad has changed my mind. The combination of flavors and textures is amazing. The dressing is light and tangy, and the pistachios add a nice crunch. I'll definitely be making this salad again!
Dhan Tamang
[email protected]This salad is so easy to make and packed with flavor. I love the combination of beets, red onion, mint, and pistachios. The dressing is also really good. I've made this salad several times and it's always a hit!
Sacdiya Cali
[email protected]Followed the recipe exactly and it turned out perfectly. The salad was delicious and refreshing. Will definitely make this again!
Lesly Zamora
[email protected]This salad was a hit at my party! Everyone loved the unique flavor combination and the beautiful presentation. It's now my go-to recipe for potlucks and gatherings.
baluku Robert
[email protected]Not a huge fan of beets, but this salad changed my mind! The combination of flavors and textures was amazing. The dressing was light and tangy, and the pistachios added a nice crunch. Will definitely be making this again!
Makayla Singh
[email protected]Easy to make and incredibly flavorful. The dressing was the perfect balance of sweet and tangy. Loved the addition of pistachios which added a nice crunch. Will definitely make this again!
I Vera
[email protected]This beet salad was a delightful surprise! The combination of sweet beets, tangy red onion, refreshing mint, and crunchy pistachios was simply divine. The dressing, with its subtle hint of honey and lemon, perfectly complemented the flavors of the sa