FRESH BEET SALAD w/ radicchio, pistachios & micro greens
Fresh or roasted, beets are like candy to me and this beautiful salad is a hit with most everyone. Paper thin slivers of beets are paired with the slightly bitter radicchio for perfect balance. The fresh herbs and micro greens along with toasted pistachios make it gourmet good with minimal effort and just a few ingredients.
SALAD INGREDIENTS:
4 medium small organic beets
1 small head, approx. 2 cups organic radicchio torn or slivered, as desired
1 heaping cup sprouts or micro-greens – radish, broccoli, sunflower, buckwheat, red clover, etc.
1/3 cup pistachios, toasted and roughly chopped
Maison Orphee Sea salt and fresh black pepper
DIRECTIONS:
VINAIGRETTE INGREDIENTS:
3 tbsp white wine vinegar
1-2 tbsp raw honey or coconut nectar, to taste
4 tbsp olive oil
1 heaping tbsp shallots or red onion, finely minced
Sea salt and fresh black pepper, to taste
DIRECTIONS:
ASSEMBLE YOUR SALAD:
TERI'S TIPS/OPTIONS:
Shopping for the suggested products order at www.maisonopree.com and use Teri15 for a 15% discount.
Fresh or roasted, beets are like candy to me and this beautiful salad is a hit with most everyone. Paper thin slivers of beets are paired with the slightly bitter radicchio for perfect balance. The fresh herbs and micro greens along with toasted pistachios make it gourmet good with minimal effort and just a few ingredients.
- Salad – side
- Vegetarian, vegan, gluten free, soy-free
- Prep time – prep 20 minutes
- Serves 4
SALAD INGREDIENTS:
4 medium small organic beets
1 small head, approx. 2 cups organic radicchio torn or slivered, as desired
1 heaping cup sprouts or micro-greens – radish, broccoli, sunflower, buckwheat, red clover, etc.
1/3 cup pistachios, toasted and roughly chopped
Maison Orphee Sea salt and fresh black pepper
DIRECTIONS:
- Peel and sliver fresh or roasted beets using a Y shaped vegetable peeler or micro-plane.
- Next heat a sauté pan over medium heat. When warm, toast the pistachios 3-5 minutes then set aside to cool.
- Now prepare the vinaigrette then roughly chop the pistachios.
VINAIGRETTE INGREDIENTS:
3 tbsp white wine vinegar
1-2 tbsp raw honey or coconut nectar, to taste
4 tbsp olive oil
1 heaping tbsp shallots or red onion, finely minced
Sea salt and fresh black pepper, to taste
DIRECTIONS:
- Combine the ingredients in a small glass jar and whisk or shake until emulsified. Taste and adjust seasonings to taste.
ASSEMBLE YOUR SALAD:
- Scatter radicchio on a platter or individual plates and arrange beets on top. Top with the sprouts or micro
- Sprinkle with over these, drizzle with the vinaigrette and season with sea salt and pepper.
TERI'S TIPS/OPTIONS:
- Can't find radicchio? Use your favorite leafy greens.
- Include added creaminess by topping with ½ cup vegan or raw sheep or goat feta crumbled or1/4 cup Brazil nuts, slivered.
- 1 tsp old fashioned or Dijon mustard added to the dressing.
Shopping for the suggested products order at www.maisonopree.com and use Teri15 for a 15% discount.