You probably already know that we’ve deemed this summer the Summer of the Salad. When we go out to eat, we typically order salads with some sort of seafood on top – blackened shrimp, salmon, even fried calamari on a particularly indulgent day. My favorite is the Roasted Beet Salad with Pistachios at Dimitri’s, which is now under new management. Thankfully, they kept this salad on the menu. I was bemused the first time I ordered it after the restaurant changed hands. Clearly they had hired a new chef, because the pistachios were hidden beneath the lettuce – I had to poke around to find those salty little nuggets. I’ve ordered this salad a few times since, and the pistachios have made it into the salad. But the pistachios should be sprinkled on top, don’t you think? No matter – it’s still delicious.
I planted many different types of leafy greens and lots of beets this year, so I thought, why not try my hand at making Roasted Beet Salad with Pistachios at home? Roasted beets are so delicious, and the beautiful beet red jewel tone is intoxicating. This salad is special because every element is perfectly fresh and clean tasting on its own, but I crave them together – the earthiness of the beets, the sweetness of the balsamic, the tanginess of the goat cheese, the creaminess of the avocado, and the salty crunch of the pistachios. It’s perfect.
I did have to compose the salad to ensure that it was picture perfect. I’ve tried loosely layering the elements atop the lettuce for a more informal look, and I’ve tried layering the elements in a ring mold so that a short stack sits in the middle of the greens. Either way, it’s beautifully colorful and elegant when plated. But that doesn’t last long because once you begin eating, the beets and the balsamic bleed into the goat cheese and the lettuce begins to wilt just a bit. It’s like the aging process – even as our edges blur, we remember the beauty of our youth. 😉 Trust me, this Roasted Beet Salad with Pistachios is what memories are made of.
Roasted Beet Salad with Pistachios
Ingredients
SALAD
- 2 handfuls leafy lettuce greens
- 4 medium beets
- 2 ounces goat cheese
- 1/2 red onion
- 1 t Kosher salt
- red wine vinegar
- 1/2 avocado
BALSAMIC VINAIGRETTE
- 3 T balsamic glaze
- 1/4 cup olive oil
- 1/4 t Dijon mustard
- salt and pepper, to taste
Instructions
- Prep the beets and clean the lettuce – Remove the beet greens (reserve for another dish) and wash and dry the beets. Massage each beet with a bit of olive oil, wrap the beets in aluminum foil, and roast them in the air fryer at 400℉ for 50 minutes. Allow the beets to cool a bit so that they're easy to handle, then peel the beets and chop them into 1/2-inch pieces. Wash the lettuce and tear it into bite-sized pieces.
- Slice the onion and macerate the onion – Thinly slice the onion and place the slices in a bowl. Massage the onion slices with 1 t of salt, and pour red wine vinegar over the onions to cover. Let the onions mellow for 20-30 minutes, then drain off the vinegar. Set aside.
- Make the vinaigrette and toss it with the beets; slice the avocado – Whisk the balsamic glaze, olive oil, and Dijon together. Season with salt and pepper. Pour the vinaigrette over the beets and toss to coat. Scrape the avocado out of the peel and cube it.
- Compose the salad – Start with a layer of lettuce on each salad plate. Then carefully pile the dressed beets in the center of the greens. Top the beets with the avocado, the onions, and crumbled goat cheese. Finally scatter a handful of pistachios across the top of the whole salad, and serve.
INGREDIENT NOTES: I use Colavita Balsamic Glaze – the texture is full-bodied, and the flavor is mellow and balanced. I buy it at BJ’s. I also buy Wonderful Pistachios from BJ’s. They’re already shelled, and come in a big bag for a pretty reasonable price.