Mustard Greens Salad with Roasted Beets and Toasted Pistachios

November 7, 2018

This easy-to-digest salad has a definite kick from the mustard greens, but it’s softened by the sweet beets and nutty pistachios.

Mustard Greens Salad with Roasted Beets and Toasted Pistachios

SERVES

PREP TIME

15 min

COOK TIME

1h 15 min

Ingredients

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

Directions

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.