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Beet and Pistachio Salad
Course:
Salads & Dressings
Keyword:
Beet Salad
Servings:
4
Servings
Author:
John Pitblado
We dig these beets.
US Customary
Metric
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.