Beet and Pistachio Salad

  • Author: John Pitblado
  • Yield: 4 Servings 1x
  • Category: Salads


We dig these beets.



  • 2 lbs Beets, tops removed


  • 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


  1. Preheat oven to 375°.
  2. Wash the beets, then wrap them well in foil.
  3. Roast until easily pierced with knife.
  4. Remove from oven and allow to cool in foil.
  5. When cool, peel beets (skins should slip off easily) and cut into quarters.


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

Assembly and garnish

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

Keywords: Beet Salad