Mustard Greens Salad with Roasted Beets and Toasted Pistachios

Name: Mustard Greens Salad with Roasted Beets and Toasted Pistachios
Total time: 90 min
Ingredients: 1 pound/455 g beets, ideally a combination of colors and about the same size, greens trimmed (save the greens for another use); 1/4 cup/60 mL pistachio oil (see notes); 2 tablespoons organic extra-virgin olive oil; 1/4 cup/60 mL white or golden balsamic vinegar (see notes); 1 medium-size shallot, minced; Fine sea salt to taste; Freshly ground black pepper to taste; 6 cups/85 g baby mustard greens (see notes); 1/4 cup/30 g chopped pistachios, ideally unsalted, toasted

cleanplates.com

You can find pistachio oil at many specialty food stores — ideally, look for a toasted oil, which will have a more nutty flavor — but you can also substitute another nut oil or olive oil. Look...

View full recipe on cleanplates.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at cleanplates.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Aluminum foil
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Serving platter
Plate

Ingredients

1 pound/455 g beets, ideally a combination of colors and about the same size, greens trimmed (save the greens for another use)
1/4 cup/60 mL pistachio oil (see notes)
2 tablespoons organic extra-virgin olive oil
1/4 cup/60 mL white or golden balsamic vinegar (see notes)
1 medium-size shallot, minced
Fine sea salt to taste
Freshly ground black pepper to taste
6 cups/85 g baby mustard greens (see notes)
1/4 cup/30 g chopped pistachios, ideally unsalted, toasted