Beet Salad With Red Onion, Mint and Pistachios

Preheat oven to 350 degrees.

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

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

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

Remove beets from the oven and allow to cool.

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.

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.

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

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

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

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

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

Season to taste with salt and pepper; toss.

Garnish with the pistachios.

*Note: the photo that accompanied this recipe on the relish.com 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.