John Myers
Ingredients for 2 servings:
- 1 yellow beetroot (hand-sized)
- 1 handful of pistachios with shell
- Salt
- Balsamic vinegar, light
- Oil, neutral
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes
Boil the beets in water for about 1 hour. Pierce with a fork to test for doneness; it’s better to leave them a little firmer. Peel the beets and slice them using a cucumber slicer. Marinate while still lukewarm with salt, light balsamic vinegar, and oil. Do not add sugar, as the beets contain sugar that will be transferred to the dressing. Let the salad sit in the refrigerator for about half an hour. Peel the pistachios and chop them in a food processor or with a knife. Add them to the salad and season with salt and balsamic vinegar if desired. We hope you enjoy this salad as much as we do. No matter how much we make, there’s always too little and it all ends up being eaten up. Another storage tip: We always cook about 1 kg of beets and store them in the cooking liquid in an airtight container in the refrigerator. Please make sure that the beetroot is completely covered with the stock. Then it will keep for about two weeks, provided it is not completely eaten before then.
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