Beetsaladwithredonionmintandpistachios Recipes

BEET SALAD WITH RED ONION, MINT AND PISTACHIOS

Steps:

• Preheat oven to 350 degrees.
• Preparing the beets: Cut off the greens and set aside.
• Place the beets in an ovenproof dish and add enough water to cover the bottom.
• Cover with foil and bake 1 hour or until they pierce easily with a knife.
• Remove beets from the oven and allow to cool.
• Peel and discard the skins (depending on how young the beets are I sometimes skip the peeling part). Cut them into wedges or slices. *Remember*: Keep the red beets separate from the golden beets to avoid the red beets bleeding.
• Drizzle 1/2 teaspoon of sherry vinegar on the red beets and the other one half teaspoon on the golden beets. Toss to coat and set aside.
• (Read *Note below before starting this step.) Assembling the salad: Wash well and coarsely chop the beet greens. Place in a colander.
• Slice the red onions into thin rounds and place on top of the greens.
• Boil 1 cup of water then pour over the beets and onions. Drain well and pat dry.
• Transfer to a bowl and stir in the mint and beets.
• Drizzle the vegetables with the remaining 1 teaspoon of sherry vinegar and the olive oil.
• Season to taste with salt and pepper; toss.
• Garnish with the pistachios.
• *Note: the photo that accompanied this recipe on the relish.com site shows the vegetables all arranged on a platter in their own little mounds and the ingredients were not tossed together. I chose to serve the salad with each ingredient placed in mounds for a more beautiful presentation. The nuts were of course scattered on top of the salad.

NATCHITOCHES BEET PIES

Steps:

• For the beet filling: Melt butter in a large Dutch oven over medium-high heat. Add onion, peppers, celery and jalapenos and cook, stirring occasionally, 10 to 12 minutes. Season to taste with salt and pepper. Stir in the beets, garlic and ginger and cook until fragrant. Sprinkle in the flour to thicken, then transfer to a bowl and cool completely.
• For the pie dough: Sift together the flour, salt and baking powder. Beat together the milk, egg and beet puree in a separate bowl. Cut the shortening into the flour mixture until pea-size crumbs appear. Put both the flour mixture and the wet mixture into the bowl of a stand mixer and mix on low speed until a soft dough is formed. Roll out the dough nice and thin on a floured surface, then cut into 5-inch circles.
• Fill each circle with a heaping tablespoon of the beet filling, then fold into a half moon and crimp shut with a fork.
• Fill a Dutch oven halfway up with vegetable oil and heat to 360 degrees F.
• Fry pies in batches until crisp, 4 to 5 minutes. Remove and sprinkle with salt.

MIXED GREEN SALAD WITH BEETS AND PISTACHIOS

Steps:

• Whisk the vinegar, orange juice and mustard in a medium bowl until smooth. Slowly drizzle in the olive oil, whisking constantly, until well combined and thick and season with salt and pepper.
• Mix the baby arugula and kale together in a large bowl. Slice the beets very thin using a mandolin and add to the greens with the pistachios. Pour the vinaigrette over top and toss gently to combine.

PAPA'S FAVORITE BEET SALAD

Steps:

• Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
• Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.

MARINATED BEETS WITH PISTACHIOS AND TARRAGON

Steps:

• Preheat oven to 425°. Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40.50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or 1/2" wedges if larger).
• Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt. Let sit at least 2 hours.
• Toss with pistachios and tarragon just before serving.
• Do ahead: Beets can be marinated 2 days ahead. Cover and chill.

BEET SALAD WITH PISTACHIOS AND FETA CHEESE

Steps:

• In a small mixing bowl, whisk together orange juice, vinegar, honey and olive oil until well blended.
• Place beets through the shredding disc of a food processor, then toss with half the dressing mixture.
• Toss romaine lettuce with remaining dressing and divide among four salad plates.
• Top each plate with beets and sprinkle with pistachios and feta cheese.

BEET AND RADICCHIO SALAD WITH GOAT CHEESE AND PISTACHIOS

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
• In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
• With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
• Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

BEET AND TOMATO SALAD WITH SCALLIONS AND DILL

Steps:

• Cook the beets: Heat oven to 400 degrees. Scrub beets, and place in 2 baking dishes just large enough to hold them - golden beets in one, red in the other to keep colors from bleeding. Add an inch or so of water. Cover and bake until tender when probed with a skewer, about 1 hour. Set aside to cool. (Alternatively, boil or steam beets instead. Beets may be cooked several hours or up to 2 days in advance.)
• Prepare the vinaigrette: Put vinegar and pinch of salt in a small bowl. Add mustard and stir with a fork to dissolve. Beat in olive oil to make the dressing thicken slightly. Add pepper to taste, plus a bit more salt, if necessary.
• When the beets are cool enough to handle, rub off the skins. Cut golden beets in half lengthwise, then into 6 to 8 wedges, depending on the beet's size. Repeat with red beets. Place in separate bowls, and season with salt. Slice tomatoes 1/2-inch thick, place in a separate bowl and season with salt.
• Whisk vinaigrette, and pour over beets and tomatoes, dividing it evenly among the bowls. Toss gently and marinate for 10 minutes.
• To serve, spoon the golden beets, red beets and tomatoes into distinct piles onto a large platter or serve in separate bowls. Top with scallions, and sprinkle with dill. Garnish with arugula or watercress, if using.