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Salad of Roasted Heirloom Beets with Capers and Pistachios

Salad of Roasted Heirloom Beets with Capers and Pistachios Related:   appetizers, pareve, Passover, salads, Shabbat, Sukkot, Tu b'Shevat, vegan, vegetables & legumes, vegetarian

Prep time: 60-75 mins

Cook time: 1 hour

Yield: 6 servings

User Rating:
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Rating: 4.0/4 (1 vote cast)

I just love the combination of red and golden yellow beets in salads, but you have to be careful to bake the two separately so the former don’t bleed into the latter. It doesn’t affect the taste if they do, just the appearance, so try not to let the salad sit very long after you’ve added the dressing. For a bigger salad, you can mix this with baby salad greens or serve over quinoa and top with shaved Parmesan cheese. Reprinted with permission from The New Jewish Table by Todd Gray and Ellen Kassoff Gray, © 2013, St Martin’s Press. Photo courtesy of Renee Comet. 

Ingredients

  • 2 medium red beets
  • 2 medium golden beets
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • ¼ cup golden raisins
  • ½ cup toasted pistachios, chopped
  • 3 tablespoons capers, rinsed and drained (omit if you can’t find kosher for Passover capers)
  • 1 medium red onion, thinly sliced
  • 1 small bunch fresh chives, cut into ½-inch pieces
  • Lemon Vinaigrette
  • 1/3 cup lemon juice (from about 2 medium lemons)
  • 1/3 cup olive oil
  • 1/3 cup canola oil
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Preparation

  • Preheat the oven to 325 degrees. Rub the olive oil over the beets and sprinkle them with salt and pepper. Loosely wrap each type in a separate aluminum foil packet. Place them in the oven and roast until the beets are tender and can be easily pierced with a sharp knife—about 1 hour. Transfer the packets to a wire rack, unfold the foil and let the beets cool. Peel the beets (use rubber gloves to keep your hands from staining) and cut them into bite-size chunks; place in a large bowl.
  • While the beets are roasting, place the raisins in a small bowl. Add hot water to cover and set aside to soak for 1 hour. Drain the raisins in a mesh strainer before using. For the vinaigrette, whisk together all ingredients until combined.
  • To make the salad, add the pistachios, capers, raisins and onions to the bowl with the beets. Pour in ½ cup of the lemon vinaigrette and toss to mix. Taste the salad and add more salt or pepper if you wish.

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