add to shopping list Ingredients

3 large cooked beets
1 large pot boiling water
Kosher Salt
3 sprigs Italian flat leaf parsley
1 cup pistachio nuts, shelled
FOR THE VINAIGRETTE:
1/2 cup Red Wine Vinegar
1 cup extra virgin olive oil
2 tablespoons shallots, minced
1 tablespoon garlic, sliced thinly
salt and pepper, to taste

Preparation

1. Buy 3 large cooked beets or if cooking beets, preheat a pot of salted water and bring to a boil. Clean the tops of the beets of the greens, leaving about an 1 inch top. Drop the beets into the water and boil them until a pearing knife can be easily inserted and removed. Depending on the size of the beets, it can take anywhere from 10 to 15 minutes for baby candy stripe beets or if using large beets it can take up to 45 minutes.

2. Once your beets are cooked through, plunge the beets into cold water. This will stop he cooking and help release the skin from the beets. Once the beets are completely cooled down, use your fingers or a small pearing knife to gently peel skin off the beets. Keep in the refrigerator until they are ready to serve.

3. Peel and slice the shallots very thin. You want to have nice shallot rings.

4. Take the leaves of the parsley off the stem. You can either leave them whole or give them a rough julienee cut.

5. If you purchased raw pistachio nuts, place them on a sheet and pan and toast them in a 350 degree oven until they are a golden brown color.

6. For the vinaigrette, whisk together the vinegar, shallots and the garlic into a bowl. Whisk in the olive oil using a slow stream until it's all fully incorporated. Do not worry if the vinaigrette doesn't fully emulsify (come together), it won't be important in the end on this dish. Season with salt and pepper, to taste.

7. Slice the beets into bite size pieces. In a mixing bowl, add the beets, shallots, parsley, pistachio nuts and drizzle the vinaigrette. Season the salad with salt and pepper and enjoy.

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Reviews

12/29/09

Theresa111 says:

I love beets and pistachios. I have never thought about this combination and have given the tasts factors some worthy thought. I can almost taste this.

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