Today I've got a pretty straightforward recipe for you - I'm sharing this because The Live & Eat Community Group meets next week. Each month I highlight a Food of the Month and this month is beets. We'll talk about why beets are so healthful and this month's meal plan features 3 different ways to prepare beets. Plus we're also talking about fermented foods and there are a couple of ways to ferment beets that we'll discuss - it will be a real beet extravaganza, and you're welcome to join us if you're into that.
But onto today's recipe: it's simple, summery, and citrusy! Beet novice beware: beets WILL stain your hands (and anything they come in contact with) a dark red that takes a couple washes to remove.
Beet, Pistachio, Arugula Salad
Prep Time: 45 minutes (30 min for the beets to boil, 15 min of actual prep)
4 large handfuls of arugula
2 medium beets
1 cup roasted, salted pistachios (shelled)
1/4 cup mint leaves
Olive oil, salt + pepper to taste
1. Chop the top and bottom off of the beets (unpeeled), and add them to a pot of water that fully covers the beets. Bring to a boil. You do not need to cover the pot and the water may evaporate such that the beets are out of the water - this is not a problem. Cook them for about 30 minutes until you can easily pierce with a fork.
2. Meanwhile add 2 handfuls of arugula into 2 salad bowls. Add 1/2 cup pistachios to each bowl.
3. Finely chop the mint leaves and split evenly between the two bowls.
4. Once the beets are done, pull them out of the water and leave on a cutting board for a few minutes to cool. You should be able to effortlessly peel the beets with your fingers or a knife.
5. Chop the beets into bite-sized pieces and add them to the salad.
6. Squeeze 1/2 lime over each salad, drizzle olive oil to taste, and add salt + pepper to taste. Enjoy!