(pistachio + Beets) Recipe
marinated beets, roasted pistachios, pomegranate, manchego cheese, sesame cracker, crispy shallots, served over mixed greens and arugula with apple cider vinaigrette
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Ingredients
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Salad Base & Garnish
Marinated Beets
Roasted Pistachios
Apple Cider Vinaigrette
Method
Marinated Beets
Prepare beets
If using raw beets, roast at 400°F (200°C) wrapped in foil for 45–60 minutes until tender; cool, peel and slice 1/4" thick. If using pre-cooked/beetroot, peel and slice to 1/4" thickness.
In a bowl, whisk together apple cider vinegar (3 tbs), 2 tbs olive oil, honey (1 tsp), lemon juice (1 tsp), minced shallot (1 tbs), thyme, 1 tsp salt and 1 tsp pepper until combined.
Add the sliced beets to the marinade, toss gently to coat. Cover and refrigerate for at least 30 minutes (ideally 1–2 hours) to let flavors develop. Bring to near room temperature before assembling salad.
Roasted Pistachios
Preheat oven to 350°F (175°C). Toss raw shelled pistachios (3 oz) with 1 tsp olive oil, 1 tsp sea salt and 1 tsp smoked paprika (optional) until evenly coated.
Spread pistachios in a single layer on a baking sheet and roast for 6–8 minutes, stirring halfway, until fragrant and lightly golden. Let cool, then roughly chop or leave whole, according to preference.
Apple Cider Vinaigrette
In a small bowl or jar combine 3 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey and 1 tsp minced shallot. Whisk or shake to emulsify while slowly adding 6 tbs olive oil until dressing is smooth. Season with 1 tsp salt and 1 tsp pepper to taste. Adjust sweetness or acidity as needed.
Assembly & Garnish
In a large bowl, gently toss mixed salad greens (4 cups) and arugula (2 cups) with about half of the apple cider vinaigrette (reserve the rest for guests or extra dressing), coating leaves lightly but evenly.
Divide dressed greens between two plates (or serve family-style). Arrange marinated beet slices over the greens in an even layer.
Scatter roasted pistachios, pomegranate arils (3 tbs), and shaved manchego (3 oz) over the beets and greens.
Crumble or place sesame cracker pieces around/over the salad for crunch. Finish by sprinkling crispy fried shallots (2 tbs) over the top and drizzle any remaining vinaigrette if desired.
Serve immediately so crackers and shallots remain crisp.