ARUGULA SALAD WITH PICKLED BEETS AND PRESERVED-LEMON VINIAGRETTE
Steps:
- Make the pickled beets:
- Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.
- Make the pistachios:
- Preheat the oven to 300°F. In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet. Bake until golden and fragrant, 15 minutes. Nuts will crisp as they cool.
- Make the preserved-lemon vinaigrette:
- In a medium bowl, whisk together all the ingredients until combined.
- Assemble the salad:
- Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.
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Orah Geralds
[email protected]I made this salad for lunch today and it was delicious! I'll definitely be making it again.
noman vi
[email protected]This salad is a great way to get your daily dose of vegetables.
Abdoo Mattan
[email protected]I've never had preserved lemon before, but I loved it in this salad! It added a really unique flavor.
Huzaifa akhtar
[email protected]This salad is so refreshing and delicious! I love the combination of flavors and textures.
Precious Kayombo
[email protected]I'm not a huge fan of arugula, but I loved this salad! The pickled beets and preserved lemon vinaigrette really made it.
thiessencarla2013 Thiessen
[email protected]This salad is a great way to use up leftover pickled beets. I also added some chopped walnuts for extra crunch.
Jessica Clarke
[email protected]I made this salad for a party and it was a huge success! Everyone loved it.
SK Rajoan
[email protected]This salad is so easy to make and so delicious! I love the combination of arugula, pickled beets, and preserved lemon. It's the perfect light and refreshing salad for a summer lunch.
COOKIE DOH UNICORN
[email protected]I've made this salad several times now, and it's always a hit! The pickled beets and preserved lemon vinaigrette are especially delicious.
pk Parves
[email protected]This salad is a delightful blend of flavors and textures. The arugula's peppery bite is perfectly balanced by the sweetness of the pickled beets and the tangy preserved lemon vinaigrette. I added some crumbled goat cheese for extra richness, and it w