Beet Salad With Red Onion Mint And Pistachios
From clean start: inspiring you to eat clean and live well as found on the relish.com website. This made for a delicious main dish meal last night. If you don't have the beet greens, go ahead and substitute other greens: heirloom lettuce, arugula, watercress, m^ache, red loose leaf, etc.
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.
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.
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 .
Ingredients
red beets, golden beets, red onion, sherry wine vinegar, water, of fresh mint, extra virgin olive oil, coarse salt, cracked black pepper, pistachios