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.

This recipe is from The Clean Plates Cookbook ($9.97) by Jared Koch with Jill Silverman Hough.

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.