Golden Beet Pistachio Salad

Inspired by Persian flavors, this salad tastes great as it is, on top of a bed of greens, or with some couscous mixed in. It is versatile, and works in any season. It is simple, delicious, and takes less than 30 minutes to whip together. And best of all, it’s healthy and hearty!

Golden Beet Pistachio Salad

6 medium golden beets, peeled and sliced

¼ cup olive oil + more for drizzling the beets

3 Tbsp lime juice

1 Tbsp apple cider vinegar

3 Tbsp fresh mint, torn

½ cup chopped dried apricots

½ cup roasted pistachios, shells removed

Salt, to taste

1. Preheat oven to 400 F. Line a large, shallow pan with non-stick foil. Spread the beets evenly across the foil. Drizzle them with olive oil, and sprinkle with salt. Move the beets around, so they are coated in the oil. Bake at 400 F for 15-20 minutes (flip them at the 10 minute mark). Remove from the oven, and allow to completely cool.

2. In a large mixing bowl, add ¼ cup olive oil, lime juice, apple cider vinegar, mint leaves, and salt. Whisk until it emulsifies.

3. Add the cooled golden beets, dried apricots and roasted pistachios to the dressing. Mix thoroughly. Taste and adjust seasonings, if needed (more salt? more lime?). Serve as a salad by itself or over a bed of greens.

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