Balsamic Beet Salad
-one or two large organic yellow beets*
-3 large or 6-7 little organic red beets*
*Cut off the beet greens and save!- see beet green recipe below
-handful of crushed pistachio nuts
-about a half cup balsamic vinegar
-about a half cup of olive oil
-salt and pepper
-2 tablespoons or more to taste- Dijon mustard
-handful of arugula (add more or less to taste)
There are a few ways to prepare the beets. The first time I prepared beet salad, we had just moved into our new house and did not have a working oven. My mistake was to wrap all of the peeled chopped beets in foil and cook them in a Dutch oven on the stovetop. They tasted great, but all of the yellow beets turned red and the salad didn’t present as well as I had hoped.
Many recipes call for the beets to be roasted in the oven. You can roast whole beets for about an hour, then rub the skin off with napkins and chop into small cubes. If you happen to have an oven on the fritz, peel all of the beets, chop them into small cubes, BUT, wrap the red beets in foil and put them in a large deep skillet with about a quarter inch of water, and do the same thing with the yellow beets in a different skillet. Or, you can use two separate steamers. Cook the beets until they are soft, not mushy- about 30 minutes. When the beets are soft, put them in a container and chill them.
In the meantime, whisk together balsamic vinegar, olive oil, and Dijon mustard. Add salt and pepper to taste.
Add the arugula to the chilled beets. Add the balsamic dressing and crushed pistachio nuts to the arugula and beets and toss gently. Enjoy!