Beet and Pistachio Salad

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Beet and Pistachio Salad

Course: Salads & Dressings
Servings: 4 Servings
Author: John Pitblado
We dig these beets.
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Ingredients

  • 2 lbs Beets tops removed

Dressing

  • 1 lemon Juiced
  • 1 tbsp Fresh Tarragon minced
  • 1 tbsp Fresh Chives minced
  • 1 tsp Honey
  • 1/4 cup Extra Virgin Olive Oil

Assembly and garnish

  • 4 ounces Sour Cream or Fraiche
  • 2 tbsp Prepared Horseradish
  • 1/2 cup Pistachios toasted and chopped
  • 2 heads Butter Lettuce

Instructions

  • Preheat oven to 375°.
  • Wash the beets, then wrap them well in foil.
  • 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.

Dressing

  • Mix dressing ingredients then toss beets in half of the dressing mixture and refrigerate.

Assembly and garnish

  • When ready to serve, dress lettuce leaves with last half of dressing mixture, top with beets and dollop with horseradish sour cream mixture.