Beetsalad forever!
For one of my last dinner for friends i crated a combination of a classical homemade beet salad and radicchio with a parsley dressing enhanced with pistachio.
My guests liked that combination so much, that i decided to blog this gaumenperlen recipe here.
What you need for 4 appetizer salads
2 medium sized beetrootsa bunch of parsil
a little peace of radicchio
one clove of garlic
fine sunflower oil
10 salted pistachios
sea salt
fine white and dark balsamic vinegar
a good dash of fresh lime juice
spicy dijon mustard
dark honey
How to do it
Steam the unpeeled beetroots slowly in enough water. Normal steaming time is about 15 minutes, so they stay "al dente".
Let them cool down, peal them and cut them into little sticks.
Put them in a flat bowl, add a lot of mild sea salt and let them rest for an hour. Afterwards make a dressing out of salt, a tea spoon of mustard, a teaspoon of honey, salt, oil, lemon juice and dark balsamic vinegar. The dressing has to cover the beets nearly totally so prepare enough. Pour the dressing over the beetroot, mix it and let it rest one whole night at a cool place, but not in the fridge!
The next day wash the radicchio and cut the dried leaves into small slices. Produce a fine dressing in a mixe with white balsamic vinegar, parsil leaves, a little bit of crushed garlic, seasalt, sunflower oil and the pistacchios.
This dressing poure over the radicchio slices. Not over the beetroot.-)
Serve it together on a plate with the beetroot. A sancerre/sauvignon blanc goes very well with this autumn entrée. Enjoy your meal!
