You can find white or golden balsamic vinegar in most supermarkets and wherever regular balsamic is sold.
You can find pistachio oil at many specialty food stores—ideally, look for a toasted oil, which will have a more nutty flavor—or you can substitute another nut oil or olive oil.
Look for baby mustard greens with the loose lettuces and packaged salad greens at your supermarket. If you can’t find them, substitute full-grown mustard greens, which are usually near the chard, kale, and other leafy greens. Remove the ribs and cut or tear the remaining leaves into bite-size pieces.
Mustard Greens Salad with Roasted Beets and Toasted Pistachios
- 1 pound/455 g beets, ideally a combination of colors and about the same size, greens trimmed (save the greens for another use)
- 1/4 cup/60 mL pistachio oil (see notes)
- 2 tablespoons organic extra-virgin olive oil
- 1/4 cup/60 mL white or golden balsamic vinegar (see notes)
- 1 medium-size shallot, minced
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 6 cups/85 g baby mustard greens (see notes)
- 1/4 cup/30 g chopped pistachios, ideally unsalted, toasted
- Preheat oven to 400°F/205°C.
- Wrap the beets in foil, then place them on a rimmed baking sheet. Roast until the beets are tender all the way through (check with the tip of a knife), 45 to 90 minutes depending on the size of the beets. Remove from oven, open the foil, and set aside until cool enough to handle.
- Meanwhile, in a small bowl, combine the oils, vinegars, and shallot.
- Rub the skin off the beets and trim the stems. Cut the beets into wedges, transfer to a medium bowl, and drizzle with about one-third of the dressing. Add salt and pepper to taste and set aside.
- In a large bowl, combine the mustard greens with the remaining dressing and salt and pepper to taste. Arrange the salad on plates or a platter, top with the beets and pistachios, and serve.