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Roasted Beet Salad with Beet Greens, Avocados and Pistachios

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Consider roasting the beets (washed and trimmed) on the grill, heated to med-low. Cook for about 90 minutes until tender and then, when cool enough to handle, cut into wedges. You can prepare the beets up to two days in advance.

  • Author: Mary Leir
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 8 medium-size beets, tops removed and scrubbed
  • 1/2 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces baby arugula or salad mix lettuce
  • 1/2 medium red onion, cut into thin slices
  • 2 ripe avocados, peeled and cut into chunks
  • 1/3 cup roasted, salted pistachios
  • 1/2 cup good olive oil

Instructions

  1. Preheat oven to 450 degrees with roasting sheet inside.
  2. Remove beet greens and set aside. Scrub beets and cut into 1/2 inch wedges. Toss with 1 – 2 tablespoons of avocado oil and sprinkle with salt and pepper. Carefully place on pre-heated roasting sheet and spread out. Roast for 30 minutes to 1 hour, until a fork inserted in the middle indicates that they are tender.
  3. Set aside until cool enough to handle – no need to peel.
  4. While beets are roasting, wash beet greens, trim away stems, and roughly chop greens. Disgard the stems. Transfer greens, with some water still clinging to leaves, to large pot. Add a tablespoon of olive oil and stir to coat. Cook over high heat, still stirring, until just wilted but still bright green, about 4 minutes. Drain greens, squeezing out excess moisture. Cool.
  5. Meanwhile, whisk together the vinegar, mustard, garlic, salt, and pepper and set aside. While the beets are still warm, place in a large bowl and drizzle with 1/2 of the vinegar mixture. Add the avocados and red onions. Gently toss. Taste for salt and pepper. Add 1/4 cup of the olive oil and again, gently toss. Taste for seasoning again.
  6. Place the wilted beet greens and arugula or lettuce in a separate bowl and toss it with enough vinegar mixture to moisten. Taste for salt and pepper. Toss in 1/4 cup of the olive oil. Taste for seasoning again.
  7. Place the greens on a serving platter and then arrange the beet avocado mixture and pistachios on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Notes

Consider using kale or swiss chard if your beets didn’t come with greens. Or use more arugula or salad mix lettuce to make up for the missing beet greens.

Find it online: http://shiftycrafty.com/roasted-beet-salad-with-pistachios/