Roasted beet salad with candied pistachios

With three kids in the family, you have to put up with a certain amount of compromising on the all-important battlefield of dinnertime vegetables. Green beans (my favorite, but not in my sister’s good graces) switched off with spinach (I had a traumatic spinach experience in elementary school…), and everyone more or less ate it.

But as a kid, I could never compromise on beets. My sisters both loved them, so they showed up on fairly regular rotation, but I just couldn’t force them down. And my mom protested ignorance of my intense hatred every.single.time. I’m not sure I believe you anymore, mom.

Roasted beet salad with candied pistachios | fchem101.com

 

Sometime during college I encountered the roasted beet, and I began to cautiously admit that these vegetables may not actually cause immediate death. Between living in a co-op and working in restaurants, I also ate many meals without having any say in the menu. If you’re hungry enough, suddenly beets don’t look so bad. And somehow, without really noticing, I became a bona fide beet eater. The horror!

Roasted beet salad with candied pistachios | fchem101.com

Roasted beet salad with candied pistachios | fchem101.com

I’m working on resigning myself to this strange place we call adulthood and the unprecedented acceptance of vegetables that it brings. With beets this stunning, I suppose I can deal with salad. As long as it also involves candied pistachios and plenty of cheese–maybe I haven’t quite reached full adulthood yet.

Roasted beet salad with candied pistachios | fchem101.com

Roasted beet salad with candied pistachios | fchem101.com

Roasted beet salad with candied pistachios
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2 as a main, 4 as a side
 
Use chiogga beets for the bright pink bulls-eye look, but regular beets will be just as delicious.
Ingredients
  • 1 lb. beets, chiogga or regular
  • 1 T. oil
  • ¼ c. pistachios
  • 1 T. sugar
  • 1 t. butter
  • 2 T. apple cider vinegar
  • 1 T. lemon juice
  • 2 T. honey
  • 1 t. dijon mustard
  • 1 sprig fresh thyme
  • ½ c. olive oil
  • 1 head green or red leaf lettuce
  • 2 oz. aged cheddar cheese
  • Salt and pepper
Instructions
  1. Roast the beets: Preheat the oven to 375 F.
  2. Peel the beets and cut into ¼" slices. Rub with 1 T. oil and sprinkle with salt and pepper. Arrange slices in a single layer on a baking sheet and bake for 15-20 minutes, until a fork cuts them easily.
  3. Candy the pistachios: Combine the pistachios, butter, and sugar in a small saucepan over medium low heat. Stir frequently until the sugar melts. Remove from the pan and spread onto a plate or a sheet of parchment paper, stirring to prevent clumps. Let cool.
  4. Make the vinaigrette: Blend the vinegar, lemon juice, honey, mustard, and thyme in a blender. Slowly drizzle in the olive oil while the blender is running. Salt and pepper to taste.
  5. Make the salad: Wash and dry the lettuce, and rip or cut into medium pieces. Thinly slice cheddar cheese. I think you know where we're going with this: put all of the yummy things together in a bowl and put dressing on them.