TheFoodTasting

Desciption

from clean start: inspiring you to eat clean and live well as found on the relish.com website. this made for a delicious main dish meal last night. if you don't have the beet greens, go ahead and substitute other greens: heirloom lettuce, arugula, watercress, m^ache, red loose leaf, etc.

Tags

#Time-to-make #Course #Main-ingredient #Preparation #Occasion #Salads #Vegetables #Easy #Spring #Summer #Vegan #Vegetarian #Nuts #Dietary #Seasonal #4-hours-or-less

Steps

1. Preheat oven to 350 degrees
2. Preparing the beets: cut off the greens and set aside
3. Place the beets in an ovenproof dish and add enough water to cover the bottom
4. Cover with foil and bake 1 hour or until they pierce easily with a knife
5. Remove beets from the oven and allow to cool
6. Peel and discard the skins
7. Cut them into wedges or slices
8. Remember: keep the red beets separate from the golden beets to avoid the red beets bleeding
9. Drizzle 1 / 2 teaspoon of sherry vinegar on the red beets and the other one half teaspoon on the golden beets
10. Toss to coat and set aside
11. Assembling the salad: wash well and coarsely chop the beet greens
12. Place in a colander
13. Slice the red onions into thin rounds and place on top of the greens
14. Boil 1 cup of water then pour over the beets and onions
15. Drain well and pat dry
16. Transfer to a bowl and stir in the mint and beets
17. Drizzle the vegetables with the remaining 1 teaspoon of sherry vinegar and the olive oil
18. Season to taste with salt and pepper
19. Toss
20. Garnish with the pistachios
21. Com site shows the vegetables all arranged on a platter in their own little mounds and the ingredients were not tossed together
22. I chose to serve the salad with each ingredient placed in mounds for a more beautiful presentation
23. The nuts were of course scattered on top of the salad