Please only attempt this recipe if you are in a really fancy mood. Put on your gourmet, award- winning-chef hat and fancy things up.
Remember, this salad is only for the fanciest of moods. Mkay?
Note: To keep the vibrant yellow of the golden beets untainted by the red beets, all of the steps with the two different kinds of beets need to be done separately. This does take a little extra time and dirties up some extra dishes, but if you’re going for a stunning presentation, then it’s worth it. If you’re just cooking for taste, then mix it all together.
4 medium red beets
4 medium yellow beets
⅔ cup apple cider vinegar
2 tablespoons raw honey
2 teaspoons extra-virgin olive oil
2 teaspoons Balsamic Vinegar
⅓ cup pistachios, shelled
6 PICKLED EGGS, quartered
1 cup Microgreens
¼ cup balsamic glaze
Wash and peel the beets. Cut smaller beets into quarters and larger beets into eighths.
In 2 separate pots, bring 2 cups water to a boil. Add the red beets to one pot and the yellow beets to the other. Cover the pots and boil for 15 minutes, until the beets are fork-tender. Drain the water and return the beets to their respective pots.
In a medium bowl, whisk together the apple cider vinegar, honey, olive oil, and balsamic vinegar. Divide the mixture evenly between the 2 pots of beets. Return the pots to medium heat, and simmer for 5 minutes. Let the beets cool slightly, and then transfer them to separate covered containers in the fridge to chill until immediately before plating the salad.
Toast the pistachios in a dry skillet over medium heat for 8 minutes, stirring often. Remove once golden. Let them cool slightly and then chop.
To plate the salad, arrange each plate with both types of beet, wedges of Pickled Egg, a sprinkling of micro greens and chopped pistachios, and a drizzle of Balsamic Glaze.
Calories: 177
Fat: 6g
Carbohydrates: 25g
Sodium: 218mg
Fiber: 5g
Protein: 9g
Sugar: 18g