charred rainbow beet + pistachio salad

Oh boy, it feels like forever since my last post - almost a month, craziness! Between a long 4th of July weekend at my sister in laws family camp on the lake in Maine, a trip to Chicago for a work conference and lazy summer days there hasn't seemed to be much time for posting. Coupled with unbelievable hot summer days I just have not had the motivation. However that did not last long, at the market I came across the most beautiful rainbow beets from Sanborn Mills Farm. I tell you, week after week they lure me in with their beautiful produce- absolute food porn.

Growing up I very rarely turned my nose up at any fruit and vegetable, however I didn't learn to appreciate the beet until recently. Beets are now one of my favorite veggies- from golden, Chioggia to bulls blood each one has earned a seat at my table any day of the year. Roasting beets is  my favorite way to enjoy their earthy goodness- charred roasted beets are even better.

Baby Bok Choi micro greens are new to the garden- sown in mid July the little greens were ready to be thinned out and just begging to be put to good use. Good use= this light & simple summer salad.

At least I think the micros are bok choi, I have an awful  habit of sowing seeds and not labeling them. The micro-greens are either Bok Choi or Arugula- either one will work. The garden is full of surprises this year!

The beets are roasted on the grill until charred- about 30-45 minutes. I took this opportunity to lug out the loungers (more accurately Justin lugged them out) to sunbathe and read my current book Stern Men by Elizabeth Berg. The time flew by, I got some good reading time and sunshine in,  all while keeping the house cool. Alternatively if you do not have access to a grill, they can easily be roasted in the oven.

Once the beets have cooled, they are peeled & trimmed then plated with a fresh basil lemon dressing & chopped roasted pistachios.  The entire dish screams summer- light, bright and flavorful. The dish can easily be made and assembled a day in advance, the portions are perfect for a starter to an intimate summer dinner. If looking to serve a crowd, the recipe can easily be doubled or tripled - the salad serves well cold or at room temp making this the ideal dish to share at a potluck or an awesome addition to a summer picnic.

I never had a beet that tasted like dirt, over the years I have heard many comments from people stating "beets taste like dirt" maybe they were not washed well? I will agree they are very earthy, but dirt? Nah, I don't get that vibe from beets.

What have you been up to this summer- are you cherishing long lazy summer days by the pool, lake or in your backyard? I feel simply lighter this time of year, I breathe easier and definitely go with the flow a bit more. Here in the Northeast, winter can take up almost half the year- I for one am taking advantage of every beautiful summer day there is.

Charred Rainbow Beet & Pistachio Salad
serves 2 as an appetizer ~ easily doubled

you will need:

2 small bunches rainbow beets, trimmed & washed- larger beets cut in half  
(about  8 small-medium beets)
Canola oil for beets

basil lemon olive oil*
2 cups loosely packed basil- I used purple & regular basil
scant 1/4 cup olive oil
1/2 juice of lemon
pinch of kosher salt

1 tbsp chopped Pistachios

 1 cup of Micro Greens

Citrus Herb Salt - optional

assembly: 
scrub & trim beets, toss with about 1 - 2 teaspoons of canola oil until lightly coated. Place beets on a rimmed baking sheet, cover with foil and roast on the grill for about 30-45 minutes until beets are a little charred and soft (grill thermostat should be between 350-400*, if roasting in the oven roast at 350*)

Remove beets from grill, keep cover and allow to cool until beets can easily be handled. Peel skin off the beets & discard the skins. Quarter or half the roasted beets, set aside.

To make the basil olive oil, place all ingredients in a blender and blend until well combine.

On two small plates, drizzle a bit of the basil olive oil on the bottom of each plate. Place a small amount of micro greens on each plate, arrange half of the beets on each plate, sprinkle with citrus herb salt & pistachios, top each plate with the remaining micro greens.

Serve immediately or store in the fridge until ready to serve.

Can be made and plated up to 1 day ahead.

Enjoy! 

*recipe makes enough for 6 servings