Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette

Name: Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette
Yield: 4 servings
Ingredients: 1 1 large red beet (6 ounces), scrubbed; 1 1 large yellow beet (6 ounces), scrubbed; 1 1 cup rice-wine vinegar; 1 1 cup granulated sugar; 1 1 egg white; 1 1/2 cup shelled raw pistachios; 1 1/2 tablespoon Creole or Cajun seasoning; 1 1 tablespoon minced preserved lemon; 1 6 tablespoons extra-virgin olive oil; 1 2 tablespoons lemon juice; 1 1/4 teaspoon red pepper flakes; 1 1 sprig fresh thyme, leaves finely chopped; 1 1 pinch salt; 1 5 ounces (8 cups) arugula; 1 2 tablespoons good-quality aged balsamic vinegar; 1 Freshly ground black pepper; 1 for serving

From the kitchen of Carly

Jewel-toned beets get bright and tangy in a quick pickle, then nestle into peppery arugula with spiced pistachios and a preserved-lemon dressing that cuts through everything perfectly. Sweet, salty, sharp, and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large red beet (6 ounces), scrubbed
11 large yellow beet (6 ounces), scrubbed
11 cup rice-wine vinegar
11 cup granulated sugar
11 egg white
11/2 cup shelled raw pistachios
11/2 tablespoon Creole or Cajun seasoning
11 tablespoon minced preserved lemon
16 tablespoons extra-virgin olive oil
12 tablespoons lemon juice
11/4 teaspoon red pepper flakes
11 sprig fresh thyme, leaves finely chopped
11 pinch salt
15 ounces (8 cups) arugula
12 tablespoons good-quality aged balsamic vinegar
1Freshly ground black pepper
1for serving

Instructions

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.
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.
In a medium bowl, whisk together all the ingredients until combined.
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.