Beet and Apple Salad with Pecorino and Pistachio
This dish was born after discovering that there are endless options in creating new (and visually attractive) salads by cutting veggies into batons and adding some cheese and nuts. Beets and apples are natural friends in many salads but this salad’s preparation really shows off their complementary beauty. It’s a real lookier! But we know beauty does fade. This salad’s looks doesn’t keep as the beet color eventually takes over everything.
Note: The beets can be raw or roasted depending on your preference. Either works and is really about preference. Raw beets will add more crunch!
Yields 4-6 servings.
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dijon mustard
- 3 tablespoons apple cider vinegar
- 1/2-1 teaspoon salt
- 2 medium to large beets
- 1 crisp apple, cut into 2-3″ batons
- ⅓ cup grated Pecorino-Romano cheese
- ⅓ cup toasted pistachio, chopped
For the dressing, whisk olive oil with dijon mustard, apple cider vinegar and salt. Set aside.
Heat oven to 400 degrees. Wash beets and individually wrap in foil. Place on baking sheet (to catch leaks) for about 45-60 minutes, or until you can easily pierce with a knife. Remove foil and let cool. Using a paper towel, you can easily remove the skins. Cut beets into 2-3″ batons.
In large bowl, add beets and apples and lightly toss with dressing.
Transfer salad mixture to serving dish, and top with grated cheese and chopped pistachios.