Baby beets are roasted sweet and contrasted with bitter frisee and salty roasted pistachios. Sherry vinegar, honey and grapeseed oil are infused with fresh sage and peppercorns to dress this delicious beet salad. This recipe comes to us from Chef Jason Weiner of Almond Restaurants in New York City and Bridgehampton.
- 1 1/2 cups baby beets
- 3 tablespoons honey
- 2 tablespoons sherry vinegar
- 2 tablespoons grapeseed or canola oil
- 1 teaspoon cracked peppercorns
- 3 sprigs sage
- 1 head frisee or curly endive, core and dark leaves discarded
- 3 tablespoons roasted pistachios, shelled
- 5 chives, cut into matchsticks
- salt, to taste
Preheat an oven to 375 degrees. Place the beets in a baking pan with about 1 cup of water. Cover tightly with foil and transfer to the oven. Roast for about 40 minutes, or until tender when pierced with a fork. The roasting time will depend on the size and age of the beets. When the beets are tender, set aside to cool.
Whisk the honey, vinegar, oil, sage and peppercorns together in a mixing bowl. Transfer to a saucepot over high heat for 2-3 minutes, or until the dressing comes to a simmer. As soon as the dressing bubbles, remove it from the heat and pour through a strainer to transfer it back to the mixing bowl, omitting the sage and peppercorns.
When the beets have cooled, slip off their skins and dice them roughly. Transfer to a large serving bowl. Add the curly endive and roasted pistachios to the serving bowl. Season the beets, greens and nuts with salt to taste. Drizzle with the honey-sage vinaigrette, tossing to ensure all ingredients are evenly distributed, until the salad is dressed to preference. You may not need all the vinaigrette.
Divide into 4 servings, top each with chive matchsticks and enjoy!