NEVER open a can of beets again, if you can help it. Fresh. Roasted. Sweet. Dense. Beet, Feta & Pistachio Salad – not what I first planned to make for my sister, Janie’s wedding shower. But two days prior to the party, Larry and I were treated to a media tasting at hip Ray’s & Stark Bar at LACMA, and Wonderful Pistachios were the spotlight. The PR agency’s work… worked. This blogger is bloggin’ about their client’s product.
The more we munched at that tasting, the more I thought – NOW I know what to do with the beautiful fresh beets in my fridge. Pistachios, besides being a snack, can solve a problem in recipes, I concluded. Does something need crunch? Does something need salt? Could it use a little more nutrition? Does something need to be more clever than the standard ingredient? Yes, yes, yes when it came to my beet salad. This isn’t a recipe that needs specific quantities. Just layers:
Fresh Beet, Feta & Pistachio Salad
- Fresh, raw beets
- Feta cheese
- Salted pistachios in shell (Wonderful Pistachios are California grown)
- Vinaigrette dressing
Remove greens from beets, wash and wrap each beet in aluminum foil. Put in a baking dish and roast at 400 degrees F until fork-tender. Depending on the size of the beet, anywhere from 45 minutes to 90 minutes.
Remove foil, and set aside to cool until just warm to the touch. Using your hands or a paring knife, remove the skins. Slice the beets into one-inch cubes, and refrigerate.
Meanwhile, shell enough pistachios for 1 to 2 tablespoons per serving. Chop roughly.
When ready to make the salad, toss the beets in your favorite vinaigrette dressing. Place on individual plates or on a large salad platter. Sprinkle with feta cheese. Top with chopped pistachios. Serve chilled or room temperature.