You new favorite side dish is Roasted Beet Salad with Pistachio Mint Dukkah! Golden beets are tossed in citrus, mint, & salty pistachios.
Hello, friends!! I’m here to today to speak on behalf of the unloved vegetables of the world! In the past, you have heard me advocate for my absolute favorite vegetable… the fennel bulb…which is transformed in my Zaatar Roast Chicken with Olives and Lemons and Chopped Salad with Feta & Crunchy Chickpeas.
But today….I have taken on one of the most rejected vegetables….the humble beet.
Yes! The beet! Most friends tell me beets taste like dirt to them. But in truth…beets are really delicious! I promise! Growing up with an Eastern European family, beets were always part our culinary landscape. My Bubby and I would often share a can of tinned beets and drink the juice…..there would be borscht both hot and cold and various formed of pickled beets. It was only after I began hosting that I realized the phobia to this jewel toned root vegetable.
But fear not! I am here to convert you to beets, assuage your root vegetable fears, and lure you into beet infatuation. And what better time to do this than before Passover when we need more side dishes to flush out our Seder tables and to fill those endless chol-hamoed day meals.
You’ll Love Roasted Beets with Pistachio Mint Dukkah!
On Passover, I’m always on the lookout for easy prep side dishes that add beauty to my table. I serve Roasted Beet Salad with Pistachio Mint Dukkah on Seder nights because it’s simple to prepare, elegant to behold, and filled with fresh flavors. My trick? Citrus. Golden beets are infused with freshly squeezed orange juice for brightness. The citrus offsets the deep earthly flavors of the beets, bringing balance.
Your Secret Weapon is in the Dukkah!
Traditionally, a Dukkah hails from the middle east and consists of seeds, ground nuts, dried herbs, and spices. It’s used to sprinkle or dishes and breads. I have many types of dukkah I use in my kitchen. This specific one bucks the trend with fresh herbs instead of dried and citrus zest for punchy bright flavor.
Dukkah mixtures are my secret weapon for giving any ordinary dish a little makeover. I use this pistachio mint mixture over jasmine or basmati rice or any spring time roasted vegetable for beauty and extra flavor. You can also swap out the pistachio for hazelnuts or almonds and swap out the mint and crumble with over roasted acorn, delicate, or carnival squash. The world of dukkah possibilities are endless!
Dukkah dresses up this otherwise humble bowl of roasted beets. If it weren’t for Passover, I would highly advise adding some toasted sesame seeds into this dukkah!
This Recipe is Versatile!
- Roasted beets can be stored in the fridge ahead of time – making meal prep a breeze!
- You can use candy strip beets or regular red beets for this recipe.
- Use my Pistachio Mint Dukkah on any roasted vegetable to add a little glamour and oomph to your table!
The perfect side dish on your Passover table!
Serve my Roasted Beet Salad with Pistachio Mint Dukkah alongside Almost Ran’s Perfect Moroccan Carrot Salad (Kitniyot) and my Easy Passover Braised Brisket!
Roasted Beet Salad with Pistachio Mint Dukkah
Ingredients
- 1 lb, 12oz small to medium sized golden beets (you may also use candy striped or red beets)
- 3 tablespoons fresh orange or clementine juice
- 2 teaspoons extra virgin olive oil
- pinch kosher salt
- ½ rounded teaspoon orange or clementine zest
- 1 tablespoon + 2 teaspoons fresh mint leaves minced
- 1 tablespoon parsley or cilantro minced
- 1 tablespoon lightly salted pistachios finely chopped
- large pinch flakey salt
Instructions
- Thoroughly scrub your beets clean and place them in a medium sized roasting dish or medium sized rimmed cookie sheet. Cover and seal the dish/cookie sheet with aluminum foil. Use a pairing knife to poke several holes in the foil to allow the steam to escape.
- Place the dish/cookie sheet in a preheat 415 °F oven and roast until the beets are fork tender. This cooking time can range anywhere from an hour to a bit longer depending on the size of your beets. Removed the beets from the oven but leave them wrapped in the foil. Allow them to cool until slightly warmed or completely cool. The choice is yours.
- Remove the beets skins with a pairing knife. Cut the beets into petite wedges and place them in a bowl.
- Toss the beets in the orange/clementine juice, olive oil, and a good pinch of kosher salt.
- To assemble the dukkah: In a small bowl, combine the orange zest, fresh mint, parsley/cilantro, pistachios and large pinch of flakey salt. Stir to combine.
- Sprinkle some of the dukkha over the beets and toss to combine. Sprinkle a little more over the top for serving. There may be a little bit of dukkah left in the bowl, but that's ok! Use it to sprinkle over rice (if not Passover), roasted veggies or chicken.
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