Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette |Cooking With Amanda

Epicurious | September 2014

Alon Shaya

Domenica Restaurant

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Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette recipe

photo by Linda Pugliese, food styling by Anna Hampton

yield
Makes 4 servings

active time
45 Minutes

total time
3 3/4 Hours

If you can't find both red and yellow beets, just use all of one or the other, and pickle everything in one bowl. The pickles keep, refrigerated in an airtight container, for up to 2 weeks, making them perfect for snacking with holiday leftovers.

Ingredients

For the pickled beets:

1 large red beet (6 ounces), scrubbed
1 large yellow beet (6 ounces), scrubbed
1 cup rice-wine vinegar
1 cup granulated sugar

For the spiced pistachios:

1 egg white
1/2 cup shelled raw pistachios
1/2 tablespoon Creole or Cajun seasoning

For the preserved-lemon vinaigrette:

1 tablespoon minced preserved lemon
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon red pepper flakes
1 sprig fresh thyme, leaves finely chopped
1 pinch salt

For the salad:

5 ounces (8 cups) arugula
2 tablespoons good-quality aged balsamic vinegar
Freshly ground black pepper, for serving

Preparation

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.