Beet and Pistachio Salad
We dig these beets.Print this recipe
Beet and Pistachio Salad (Serves 4)
|2 lbs||Beets, tops removed|
- Pre heat oven to 375. If beets have tops, remove. Wash beets then wrap well in foil and roast until easily pierced with knife. Remove from oven and allow to cool in foil. When cool, peel beets (skins should slip off easily) and cut into quarters.
|1 Tbsp||Fresh tarragon, minced|
|1 Tbsp||Fresh chives, minced|
|1/4 cup||Extra virgin olive oil|
- Mix dressing ingredients then toss beets in half of the dressing mixture and refrigerate.
Assembly and garnish
|4 ounces||Sour cream or creme fraiche|
|2 Tbsps||Prepared horseradish|
|1/2 cup||Pistachios, toasted and chopped|
|2 heads||Butter lettuce|
- When ready to serve, dress lettuce leaves with last half of dressing mixture, top with beets and dollop with horseradish sour cream mixture.