winter beet salad
As the intensity of harvest winds down, and all the wine is in barrel, I often find myself craving something different in the kitchen.
I love beet salads, especially in winter, because they take so well to citrus and a variety of herbs. Plus it gives a nice break from more traditional green salads. I prepare this salad primarily as a side salad, but they can be so dense it's nice to make it an entree when possible. If serving this with a protein it would go great with grilled or pan seared salmon.
Roasted Beet Salad
5 lbs. beets
1 bunch Basil
1 bunch Mint
1 Lemon (zested and juiced)
1 small Shallot (diced)
2 tsp Dijon Mustard
1/4 cup Extra Virgin Olive Oil
1/4 cup Pistachios (shelled and roasted)
Salt & Pepper to taste
In a blender add the lemon juice, diced shallot, mustard and half of the basil and mint. Blend for a moment and then slowly drizzle in EVOO to emulsify. Season with a little salt and pepper.
Coarsely chop the pistachios, lemon zest and remaining basil and mint and combine in a small bowl.
In a large bowl toss the roasted beets with the dressing and coat them well. This can be served immediately or left to marinate overnight in the refrigerator. At the time of service lightly dress them green to accompany the beets. Top the beet salad with the mixture of pistachios, lemon zest, basil and mint.
Pair this salad with the sparkling syrah, not just for the great color compliment, but for the slightly rustic and earthy quality that mirrors flavors from the salad.