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Beet and Pistachio Salad

  • Author: John Pitblado

Description

We dig these beets.


Ingredients

Beet and Pistachio Salad (Serves 4)

2 lbsBeets, tops removed

Dressing

1 lemonJuiced
1 TbspFresh tarragon, minced
1 TbspFresh chives, minced
1 tspHoney
1/4 cupExtra virgin olive oil

Assembly and garnish

4 ouncesSour cream or creme fraiche
2 TbspsPrepared horseradish
1/2 cupPistachios, toasted and chopped
2 headsButter lettuce

Instructions

Beet and Pistachio Salad (Serves 4)

  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.

Dressing

  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.