Usually, flavor alone inspires me when I’m putting together a dish, but sometimes combining colors is just as much an inspiration. This “composed salad,” meaning that it is carefully arranged on a plate rather than just tossed, is a treat for the eye.
The combination of the deep yellow-to-orange beets with the bright green of the dill pistachio pesto and the purplish red of the pickled red onions is one of my favorites.
The dill pistachio pesto recipe came from an old sous chef. I was skeptical at first, but the combination of dill and pistachio, brought together by garlic and olive oil is delicious and makes a good sauce for fish or a spread on a sandwich.
The pickled red onions are my favorite quick pickle. You slice the onions very thin and evenly, bring the pickling liquid to a boil and pour it over the onions, covering them tight with plastic wrap. You refrigerate the onions, and by the time the brine is cool, the onions are ready to eat.
Golden Beets with Pistachio Dill Pesto and Pickled Red Onions Serves 4.
Ingredients
PICKLED RED ONIONS
1 large red onion, thinly julienned
1 cup red wine vinegar
¼ cup granulated sugar
1 teaspoon kosher salt
1 teaspoon mustard seeds
PISTACHIO DILL PESTO
1 cup dill fronds
One-third cup pistachios, lightly toasted
1 teaspoon minced garlic
1 tablespoon grated Parmesan
Salt and freshly ground pepper¼ cup extra-virgin olive oi
BEETS
2 large gold beets
Salt and freshly ground pepper
Directions
Make the pickled onions: Place the red onion in a small bowl. To make the pickling liquid, place the remaining ingredients in a small pot and bring to a rolling boil. Pour the pickling liquid over the onions. Cover tightly with plastic and refrigerate at least 1 hour.
Make the pesto: Combine dill, pistachios, garlic, Parmesan, salt and pepper in a food processor and pulse until chopped fine but not pasty. Gradually add oil until incorporated.
Make the beets: Place the beets in a medium-size pot and cover with water. Add a pinch of salt and simmer over medium heat for about 1 hour or until a paring knife easily penetrates the beet. Remove from the water, allow to cool five minutes and rub off the peel.
Using a mandolin, slice the beets into ¼-inch-thick rounds. Carefully arrange the beet rounds in a pinwheel pattern on four plates. Season with salt and freshly ground pepper and sprinkle with the pickled red onions and the pistachio dill pesto. Serve immediately.
