Beet and Pistachio Salad
Servings: 4 Servings
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.
