Beet and Pistachio Salad

We dig these beets.

Print this recipe


Beet and Pistachio Salad (Serves 4)

2 lbs Beets, tops removed


  1. 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 lemon Juiced
1 Tbsp Fresh tarragon, minced
1 Tbsp Fresh chives, minced
1 tsp Honey
1/4 cup Extra virgin olive oil
  1. 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
  1. When ready to serve, dress lettuce leaves with last half of dressing mixture, top with beets and dollop with horseradish sour cream mixture.