Roasted Beet Salad with Pistachio Mint Dukkah
You new favorite side dish is Roasted Beet Salad with Pistachio Mint Dukkah! Golden beets are tossed in citrus, mint, & salty pistachios.
Servings: 4
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.