• 75minutes
  • 98calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 medium red beets , with greens

  2. 2 medium golden beets, with greens

  3. 1 small red onion , peeled

  4. 2 teaspoons sherry wine vinegar (I replaced with marionberry vinegar)

  5. 1 cup water

  6. 2 tablespoons fresh mint , chopped (*NOT* dried mint)

  7. 1 tablespoon extra virgin olive oil

  8. 1 teaspoon coarse salt

  9. fresh cracked black pepper

  10. 1/4 cup pistachios , toasted and coarsely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Preparing the beets: Cut off the greens and set aside.

  3. Place the beets in an ovenproof dish and add enough water to cover the bottom.

  4. Cover with foil and bake 1 hour or until they pierce easily with a knife.

  5. Remove beets from the oven and allow to cool.

  6. Peel and discard the skins (depending on how young the beets are I sometimes skip the peeling part). Cut them into wedges or slices. *Remember*: Keep the red beets separate from the golden beets to avoid the red beets bleeding.

  7. 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.

  8. (Read *Note below before starting this step.) Assembling the salad: Wash well and coarsely chop the beet greens. Place in a colander.

  9. Slice the red onions into thin rounds and place on top of the greens.

  10. Boil 1 cup of water then pour over the beets and onions. Drain well and pat dry.

  11. Transfer to a bowl and stir in the mint and beets.

  12. Drizzle the vegetables with the remaining 1 teaspoon of sherry vinegar and the olive oil.

  13. Season to taste with salt and pepper; toss.

  14. Garnish with the pistachios.

  15. *Note: the photo that accompanied this recipe on the site shows the vegetables all arranged on a platter in their own little mounds and the ingredients were not tossed together. I chose to serve the salad with each ingredient placed in mounds for a more beautiful presentation. The nuts were of course scattered on top of the salad.


Send feedback